Lemontarte

Name: Lemontarte
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 200
Ingredients: 1 package Vanillin sugar; 1 knife tip Baking Powder; 125 g cold butter; 7-10 Tbsp Cling film; 7-10 Tbsp ... more ingredients for 6 pieces:; 7-10 Tbsp Fat and flour for moulds; 0?$? Limes, 4 eggs (Gr. M); 75 g + 6 tablespoons sugar; 125 g Whipped cream; baking paper

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 200

1 package Vanillin sugar
1 knife tip Baking Powder
125 g cold butter
7-10 Tbsp Cling film
7-10 Tbsp ... more ingredients for 6 pieces:
7-10 Tbsp Fat and flour for moulds
0?$? Limes, 4 eggs (Gr. M)
75 g + 6 tablespoons sugar
125 g Whipped cream
baking paper

Directions

1
For the dough, mix flour, sugar, vanillin sugar, baking powder and 1 pinch of salt. Add butter in pieces and 6 tablespoons of ice-cold water. Knead first with the dough hooks of the hand mixer and then quickly with your hands to a smooth dough.
2
Wrap in foil and chill for about 1 hour.
3
Grease 6 cake tins (approx. 12 cm Ø; or see tip on page 109) and dust with flour. Roll out the dough between two layers of baking paper. Cut out 6 circles (each approx. 16 cm Ø). Place the dough in the baking tins and press the rim.
4
Pierce the floor.
5
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2). Squeeze limes, 1⁄8 l Measure the juice. Mix eggs, 75 g sugar, cream and lime juice.
6
Pour into the tarts. Bake in the hot oven on the lowest shelf for 30-35 minutes. After about 10 minutes baking time, sprinkle each tart with 1 tablespoon of sugar.