2020-08-13 / test@t

Lemon tart with rosemary

On New Year's Eve I am always drawn to fragrant citrus pastries. This tart with the most delicate lemon-yoghurt filling and a hint of rosemary can compete with any New Year's cake. A great option to pamper yourself during the New Year holidays.

Ingredients

for a shortbread base: flour 200 g
sugar 60 g
chicken eggs 1 pc.
butter 100 g
salt 1 pinch (s)
rosemary (twigs) 3 pcs.
for lemon yoghurt filling: yoghurt 900 g
lemons 2 pcs.
chicken eggs 2 pcs.
sugar 120 g
for lemon chips: lemons 1 pc.
sugar 150 g
water 150 g

STEP-BY-STEP COOKING RECIPE

Step 1

Cooking shortbread dough. Cut the cold butter into small pieces. Mix flour, sugar, salt and butter, mix until small, add finely chopped rosemary and egg.

Step 2

Knead the dough quickly until smooth, wrap it in plastic wrap and refrigerate for 30 minutes. Put baking paper on the bottom of a mold with a diameter of 22 cm, after the allotted time, roll out the dough and put it in a mold, form sides. Chop the dough with a fork, put in the freezer for 10 minutes. Meanwhile, preheat the oven to 180 ° C. We bake the frozen base for 15 minutes, then take it out and set it aside.

Step 3

Cooking the filling. The yoghurt must be weighed to remove excess liquid. Put cheesecloth folded in half in a colander, put the yogurt in cheesecloth and leave it for a couple of hours to glass the whey. Be sure to place a bowl or deep plate under the colander. From 900 g of yogurt, I got 550 g of weighed yogurt, a very tender and tasty mass. Remove the zest from the lemons and squeeze out the juice (you will need about 125 ml of lemon juice). Add zest, lemon juice, 2 eggs and sugar to the yoghurt mass.

Step 4

Whisk thoroughly until smooth.

Step 5

Pour the filling onto the base, place in the oven and bake at 180 ° C for another 25-30 minutes. The finished filling will shake slightly in the middle. Refrigerate for complete cooling.

Step 6

For lemon chips, pour water into a saucepan and add sugar, bring the syrup to a boil. Cut the lemon into thin slices and boil in syrup for a couple of minutes. Then we dry it in a dryer at 70 ° C or in the oven. For beauty, these chips can be coated with food-grade silver pollen (candurin). Decorate the tart with lemon chips.

Step 7