Lemon Tart with Fruit

This refreshing lemon tart will completely delight you. The crust is flaky, the lemon cream rich and luxurious, and the addition of fresh fruit makes it even more attractive and inviting. This is an exceptional dessert that you will enjoy indulging in all year round!

Details

  • Preparation Time: 50 minutes
  • Cooking Time: 50 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

Dough

  • 250 g Wheat flour, white, multi-purpose

  • 0.25 teaspoons Salt, table

  • 2 teaspoons Sugar, white

  • 150 g Butter, unsalted

  • 1 piece Egg, egg yolk, fresh

  • 4 spoon Water

Filling

  • 5 pieces Lemon, fresh, without shell

  • 8 pieces Egg, fresh

  • 1 piece Egg, egg yolk, fresh

  • 390 g Sugar, white

  • 300 g Sweet cream

  • pieces Strawberries

Steps

  1. First, make the flaky crust. Sift the flour, salt, and sugar into a bowl and grate cold butter over the dry ingredients. Rub everything together with your fingertips into small crumbs. This will result in less air in the dough.

  2. Make a well in the center of the mixture and add water and egg yolk (optional). Work the dough into a crumbly mixture. If the crumbs are too dry, add a little more water. Lightly press the mixture to form a soft but not sticky dough. Quickly shape it into a ball with both hands, wrap it tightly in plastic wrap, and let it rest in the refrigerator for about 30 minutes.

  3. Grease a tart pan with butter. Take the dough out of the refrigerator and roll it out to the size of the pan. Cut a circle out of parchment paper and place it on the dough, then weigh it down with beans or about half a kilogram of coarse salt (this is the only ingredient that can be reused after baking). Bake the crust at 190°C for 20 minutes (blind baking).

  4. While the crust is baking, prepare the filling. Mix the ingredients together and heat them over a double boiler until they combine well but remain lukewarm. Pour the filling over the crust and bake at 120°C until it reaches 70°C. Check the temperature with a kitchen thermometer every 15 minutes. Once the filling is perfectly baked, let the tart cool and decorate it with strawberries or raspberries.

Nutrition Information (Per 100g)

  • Calories: 279.32 kcal
  • Fat: 14.62 g
    • Saturated Fat: 8.22 g
  • Carbohydrates: 30.81 g
    • Sugars: 20.07 g
  • Protein: 5.24 g
  • Fiber: 0.5 g

Advice

The slower you bake the tart, the creamier the filling will be, resembling pudding. The faster you bake it, the firmer the filling will be.