Lemon tart “Tarte au Citron”

Delicious French lemon tarte is so light, summer and gentle. And its bright taste and aroma simply charges positive mood and vigor. To make tart, bake first a shell of cake, and then prepare lemon kurd – custard lemon-flavored cream that looks so much like pudding that’s perfect Suitable for tart filling. Fill the cake with the filling and put freeze in the fridge. A great dessert that gives in the summer pleasant freshness, and in winter – summer mood. Share with друзьями: Time: Сложность: среднеServings: 8-10 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml

Ingredients for the recipe:

Dough

• 0.5 tbsp. (115 gr.) + 2 tbsp. l (30 gr.) Butter, room temperature
• 0.5 tbsp. + 2 tbsp. l powdered sugar
• 1 yolk of hard-boiled eggs
• 1 yolk of a large raw egg
• 0.5 tsp vanilla extract
• 1 and 3/4 Art. flour for muffin and sifted cakes
• 1/4 tsp salt

Lemon Kurdish Stuffing

• 3 whole eggs
• 3 egg yolks
• 3/4 Art. Sahara
• 1 tbsp. l lemon zest
• 2/3 Art. freshly squeezed lemon juice
• 2/3 Art. (160 gr.) Butter, cut into pieces
• 0.5 tbsp. oily sour cream

Recipes with similar ingredients: butter, powdered sugar, eggs, vanilla extract, confectionery flour, sugar, lemon zest, lemon juice, sour cream

Recipe preparation:

1. Dough

   Beat butter with powdered sugar until smooth.

2. Wipe the boiled yolk through a sieve and mix raw yolk and vanilla. Add the yolks to the oil mixture and mix.
3. Add flour and salt to the oil mixture and mix. Form a disk from the dough (the dough will be very soft), wrap in cling film and refrigerate for about 2 hours.
4. On a slightly floured work surface mash the dough so that it softens slightly and roll it into a circle 30 cm in diameter and approximately 0.5 cm thick. Carefully lift put it in a detachable corrugated tart form with a diameter of 22 see. Press the dough to the bottom and sides of the mold and cut off the excess. Refrigerate for 30 minutes.
5. Preheat the oven to 160 ° C. Put the tart form on baking sheet and pierce the bottom of the dough with a fork. Bake the cake for about 20 minutes until the edges begin to brown. Cool the cake to room temperature.

6. Lemon Kurdish Stuffing

   In a metal bowl, beat eggs, yolks, sugar, lemon zest and lemon juice and place it over a pan of slowly boiling water. After a minute, add the butter and continue whisking. before thickening the cream, about 5 minutes. Remove the cream from the stove, strain and stir in sour cream. Pour the warm cream onto the cooled cake tart and refrigerate without covering until cream will freeze for about 2 hours.