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Tart With Lemon Cream!
ingredients
servings
4
Type 00 wheat flour
200 grams
Butter
150 grams
Icing sugar
45 grams
Whipping cream
200 grams
White sugar
80 grams
Lemon juice
150 mL
Cornflour
20 grams
Desserts from Italy
Tart With Lemon Cream!
Tart With Lemon Cream!
ready in
1 hour 30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A buttery base stuffed with a lemon cream, all without eggs!
preparation
step 1
These doses are for a 22 cm or 3513 rectangular pan, with a removable bottom. Use a quality butter and work quickly, I used the food processor for convenience, but you can also use a bowl and work it all with a fork.
step 2
Only thing in this case: cut the butter into pieces and work with the fork to incorporate it into the flour, so as to create crumbs.
step 3
We operate the robot at intervals so as not to overheat the dough, so let's take a 20-second hit so the ball forms.
step 4
Let's make the ball and let it rest in the fridge for about twenty minutes if necessary. I covered the bottom of the pan with parchment paper and lightly buttered the sides, for safety. We spread the pastry to a thickness of just under half a centimeter.
step 5
Cut a rectangle of parchment paper to cover the central part of the pastry, place the beans and bake in a static oven at 190 ° for 20 minutes.
step 6
We remove the beans and the paper and put them back in the oven until golden brown, in my case another 20 minutes. Take it out of the oven and let it cool completely before turning out. Don't touch it when it's hot, you risk it breaking.
step 7
While the shell cools we take care of the cream: in a saucepan we gather starch and sugar, we work with a whisk to remove lumps. Add the cream and lemon and light the moderate heat, stirring constantly with the wooden spoon.
step 8
Once thickened, we cool and cool in a bowl, covering it with a film in contact with the cream so that the skin does not form.
step 9
To assemble the tart we make the shell with our cream and decorate as you like! Let it rest in the fridge for at least 4 hours before attacking it! I made it the night before and tasted it at breakfast.
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