Creamy lemon tarte tatin
Flavorful citrus tart with creamy lemon cream
Ingredients
| BREAD Dough (300 g): |
| wheat flour 170 g |
| butter (chilled) 70 g |
| sugar 20 g |
| egg 1 egg |
| salt a pinch |
| FILLING: |
| lemons (juice and zest) 5 pcs |
| eggs 9 pcs |
| egg yolk 1 pc |
| cream (30%) 300 ml |
| sugar 250 g |
Instructions
Step 1
Add the sifted flour, chopped butter, salt, sugar and rub it all together into a crumb. Add the egg, knead the dough, wrap it in cling film and put it in the refrigerator for 1 hour.
Step 2
Roll out the dough between two sheets of parchment. Place in a mold, spread over the bottom and sides, prick with a fork and place in the freezer for 30 minutes.
Step 3
Bake the shortcake for 10-12 minutes at 190 degrees, then let it cool.
Step 4
Prepare the filling. Combine the eggs with the yolk, add the sugar and mix. Then add the lemon zest, lemon juice, cream and mix again until smooth. Put the mixture on a water bath and, stirring constantly, bring to a thickening. Afterwards, allow the cream to cool.
Step 5
Fill the crust with the filling and bake the tart for 50 minutes at 120 degrees. Serve cold. Enjoy.
