LEMON Tart with berries.

LEMON Tart with berries.

лион тарт



For the dough:
– 250 g flour
– 100g cold butter, diced,
– 100 g of powdered sugar,
– 2 eggs,
– a pinch of salt,

For the filling:
– 5 medium lemons,
– 9 eggs
– 400 g of caster sugar,
– 300 ml cream 35%, which should be lightly beaten.

In addition:
– Berries for decoration and supply,
– 1 egg yolk + 1 tablespoon milk (for lubrication).

Cooking method:

In blender bowl sift the flour, salt and powder. Add the butter and chop pulsating movements until large crumbs, add the eggs and as soon as the dough starts to gather in the ball, we passed on to the table, forming a ball, wrap in foil and place in refrigerator for at least 30 minutes. If you want, you can add a couple of spoonfuls of dough ice water, it all depends on the size of eggs.

Roll out the dough into a circle cold, vystelaem the bottom and sides of the form, greased with baking paper on the bottom edge of the hanging neatly cut. We put the form with the dough in the refrigerator for 20 minutes or in the freezer for 5-10. Heat oven to 180 degrees. Dough prick with a fork in several places. Cover with a paper with “weight”. Bake 15 minutes, then remove the “load” and kept in the oven for another 15 minutes, cool slightly, cover the bottom and sides of greased, bake in the oven for another 5 minutes.

To prepare the stuffing finely grate the zest from the lemons, squeeze the juice, mixed with a zest and strain through a sieve. Grind the eggs with a whisk Ahari, gradually add the juice and zest, cream gently enter. Pour the filling on the base and bake at 150 degrees for about an hour. We finished Tartu middle, should be a little shake. Cool completely in the form in the refrigerator, gently pull. Before serving, decorate with berries, or sprinkle with powdered sugar and burn the kitchen burner.

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