French lemon tart
Description
Delicious pastry for the whole family. This recipe is a perfect choice for any homemaker. The tart turns out very light. The filling includes heavy cream, egg yolk, and lemon. Nothing extra—simple and incredibly tasty. This dessert can be served with both tea and coffee. The beauty of this tart lies in its moist filling and very thin, crumbly pastry layer. A delicate crust forms on top of the filling, giving this dessert its special flavor. The pastry is ready. Serve it at the table.
Instructions
- 1
Step 1
1. Before preparing the French lemon tart, freeze the butter in advance. Cut it into small pieces. Using a blender, mix the butter pieces, flour, and powdered sugar.
- 2
Step 2
2. Add cold water and egg. Knead the dough quickly.
- 3
Step 3
3. Knead the dough until it becomes elastic. If the dough is still soft, wrap it in plastic wrap and place it in the freezer for 15–20 minutes.
- 4
Step 4
4. Roll out the dough thinly. Place it into a baking pan, forming edges around the sides. Trim off any excess dough extending above the edges. Prick the dough gently with a fork. Cover it with parchment paper or foil. Fill with grains as weights—such as beans or peas. Bake the crust with the weights for the first 15 minutes. Then remove the weights and continue baking in the oven at 200°C (392°F) for another 12 minutes. After that, take out the crust and let it cool.
- 5
Step 5
5. Beat the yolks with sugar. Once a fluffy foam forms, without stopping the process, add the heavy cream and continue beating.
- 6
Step 6
6. Prepare lemon juice. Grate the zest. Add to the egg yolk-butter mixture. Mix well and strain. Pour the resulting custard into the chilled crust. Bake again in the oven at 170°C for 30 minutes. Once removed from the oven, let the tart cool and dust with powdered sugar.