Cold lemon tart

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.

mix flour and butter
mix flour and butter
add all the ingredients for the shortcrust pastry
add all the ingredients for the shortcrust pastry
lemon flavored shortcrust pastry
lemon flavored shortcrust pastry

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.

greased and floured baking tray
greased and floured baking tray
prick the dough with the edges of the fork
prick the dough with the edges of the fork
lemon shortcrust pastry
lemon shortcrust pastry

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.

water, sugar and lemon zest
water, sugar and lemon zest
add the potato starch
add the potato starch
put the cream in a bowl
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.

add the butter
add the butter
add the eggs
add the eggs
lemon cream ready
lemon cream 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.

spread the lemon cream with a spatula
spread the lemon cream with a spatula
cut the cold lemon cake into squares
cut the cold lemon cake into squares

Buon Appetito!!



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