Sweet and sour lemony cream with crispy crust.
If you use smaller tin, the leftover dough and cream can be used for mini dome cakes.
Ingredients and Instructions
Sweet pastry crust
- 330 g flour
- 130 g icing sugar
- 200 g butter
- pinch of salt
- 1 egg
Combine the flour with the sugar and salt then rub the butter with this mixture until it has a wet sandy texture without bigger chunks of butter.
Add an egg and knead the dough with quick moves and don’t let the butter get melted.
Chill at least half an hour.
Because it can break into pieces very easily, I recommend push the dough into the tart tin with your hands. I used a 28 x 3 cm tart tin.
Make a few small holes on the bottom and the side of the dough with a fork.
For blind baking, place tin foil on the dough and pour rice on it. Bake it for 15 minutes at 200°C, then remove the rice. Bake it again for 25-35 minutes at 180°C until golden brown.
Remove from the tin when completely chilled.
- Zest of 3 lemon
- 150 ml fresh lemon juice
- 200 g sugar
- 200 g egg
- 5 g gelatin
- 150 g butter
- 200 g sour cream or cream cheese
Mix the sugar with the eggs and heat the lemon juice with the zest.
Combine them and heat the mixture over steam or low heat until thicken.
Bloom the gelatine in few tablespoons of water for 2 minutes, then mix it with the hot cream. Strain the mixture.
Cut the butter into small cubes and add in small batches to the cream and stir well.
After the butter melted and the cream is cool and smooth, whisk with the sour cream for a few minutes.
Pour the creamy curd into the chilled pastry crust and let it sit in the fridge overnight.
- 60 g egg whites
- 100 g sugar
Beat the egg whites and add the sugar gradually. Whisk until stiff.
Put the mixture in a pastry bag and pipe a few drops on a baking sheet and bake them for 10 minutes at 150°C.
Candied orange peel
- 1 orange
- 50 g sugar
- 80 ml water
Peel the orange without the white parts and cut into very thin slices.
Bring the ingredients to boil and let them simmer for 5 minutes.
Use when it chilled.
Put some meringue and candied orange peel on the top of the slice of tart when you serve.
The meringue can get soggy when contact the cream for long time.
If you want a milder result, you can add more sour cream or cream cheese to the lemon curd base.