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Tart With Lemon Cream!




Type 00 wheat flour

200 oz


150 oz

Icing sugar

45 oz

Whipping cream

200 oz

White sugar

80 oz

Lemon juice

150 fl oz


20 oz

Desserts from Italy

Tart With Lemon Cream!

Tart With Lemon Cream!

vegetarian with gluten with lactose

ready in

1 hour 30 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Tart With Lemon Cream!

A buttery base stuffed with a lemon cream, all without eggs!

Tart With Lemon Cream! step 1

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.

Tart With Lemon Cream! step 2

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.

Tart With Lemon Cream! step 3

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.

Tart With Lemon Cream! step 4

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.

Tart With Lemon Cream! step 5

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.

Tart With Lemon Cream! step 6

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.

Tart With Lemon Cream! step 7

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.

Tart With Lemon Cream! step 8

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.

Tart With Lemon Cream! step 9

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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