Cold lemon tart

This type of tart served cold…is fantastic in summer!
Ingredients for the shortcrust pastry:
-250g(8.82 oz) of flour
-100g(3.52 oz) of butter
-1 egg
-2 sachets of vanilla
-1 pinch of salt
-butter and flour for the mould
Ingredients for the lemon wing cream:
-100g(3.52 oz) of sugar
-30g(1.05 oz) of potato starch
-50g(1.76 oz) of butter
-2 eggs
-1 large lemon or 2 small lemons

Preparation:
1- First we prepare the shortcrust pastry which is not the classic one because the peel of a grated lemon must be placed inside the dough. Then put the flour in a bowl, add the slightly soft butter and work it together with the flour with the tips of the firm fingers until it becomes a single mixture, then add the egg, the sugar, the grated peel of a lemon, the vanilla sachets and a pinch of salt, mix everything until you obtain a homogeneous mixture and at this point cover with a cloth and leave to rest in the fridge for at least 30 minutes.

2- Take the shortcrust pastry dough out of the fridge and roll it out on a work surface and, using a rolling pin, stretch it and then place it in a previously buttered and floured baking tray. Prick the dough with the edges of a fork. Cook for 35 minutes at 180°C.

3- Let’s prepare the lemon cream. In a saucepan we put 300g of water and inside we put the zest of a lemon, sugar, squeezed lemon juice and potato starch. As soon as it starts to boil, turn off and let it cool for a few minutes, put the cream in a bowl.

Add the butter and mix with a manual whisk, then add the eggs and continue mixing. The lemon cream is ready.

4- We put the cream on our lemon shortcrust pastry, spread it and then put it in the fridge for at least 4 hours to solidify the lemon cream. Once cold, cut into cubes and serve cold at the last moment.

Buon Appetito!!