Halibut salad with Baku tomatoes
2020-08-13 / test@t
Lemon cream tart
A thin crumbly crust, lemon cream with a bright, expressive taste and a gentle cloud of meringue - this tart will not leave anyone indifferent. Despite the fact that the preparation of this tart takes quite a long time, there are no particular difficulties in it. If you carefully follow the recipe, even a novice housewife should make the tart.
Ingredients
- 170 g butter
- 160 g of sugar
- 4 eggs
- 2 lemons
- 4 squirrels
- 2/3 cup powdered sugar + some more for dusting
- 1 cup flour
- 1/2 cup almond flour
- 2 eggs
- 130 g cold butter
- 1/3 cup caster sugar
- a pinch of salt
STEP-BY-STEP COOKING RECIPE
Step 1
For lemon cream, finely grate the zest from the lemons, then squeeze the juice. In a bowl, combine eggs, sugar and lemon juice. Place in a water bath and cook, stirring occasionally, until the mixture thickens. Remove the bowl from the water bath and cool the cream slightly (it should be around 45 ° C).
Step 2
Cut the butter into small cubes and add to the cream along with the lemon zest. Beat the cream with a mixer until smooth and cool, covering the surface with foil.
Step 3
Prepare the dough. Put all the flour, icing sugar and salt into the mixer bowl. Add cold butter, cut into small pieces. Stir until finely crumbled.
Step 4
Crack the eggs into a bowl and beat lightly with a fork. Add the eggs to the dough and pulse quickly until the dough comes into a ball. Knead the dough quickly on the table. Wrap it in plastic and remove for at least 30 minutes. in the refrigerator.
Step 5
Place the dough on lightly powdered baking paper and roll out into a 3mm thick layer. Transfer the dough to a low-rimmed tart pan with a diameter of 22-24 cm. Press the dough against the rims, roll with a rolling pin to remove excess. Lightly prick the surface of the dough with a fork and return to the refrigerator for another 30 minutes.
Step 6
Place the tart in the oven at 175 ° C and bake for 25 minutes, until golden brown.
Step 7
Beat the egg whites with a mixer until soft peaks. While whisking, add a little of the powdered sugar to create a long-lasting foam that does not fall from the whisk.
Step 8
Fill the tart with lemon cream and place the meringue on top of the cream. Sprinkle a little icing sugar through a strainer and place in the oven with a preheated grill for 10-12 minutes, until beautiful light brown marks appear on the meringue.
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