Lemon Tart with Crème Fraîche and Almonds
Baking and Desserts | Italian cuisine
⏳ Time
6 hours
🥕 Ingredients
13
🍽️ Servings
8
Description
Lemon tart with crème fraîche and almonds
Ingredients
- Crème fraîche - 8.8 oz
- Lemon - 2 pieces
- Wheat Flour - 8.8 oz
- Almond - 1.1 oz
- Salted Butter - 10.2 oz
- Powdered Sugar - 2.1 oz
- Whole egg - 6 pieces
- Granulated sugar - 4.9 oz
- Meyer Lemon Juice - 2 fl oz
- Salt - a pinch
- Gelatin - 0.1 oz
- Chopped almonds - 1.8 oz
- Granulated sugar - 3.5 oz
Step by Step guide
Step 1
Prepare the shortcrust pastry: sift the flour, powdered sugar, and a pinch of salt, then add 150 g of butter and quickly rub it into fine crumbs. Add 2 egg yolks and almond flour, and gently knead into a smooth dough. Flatten it and place it in a plastic bag in the refrigerator for at least 4 hours. I left it overnight.
Step 2
Prepare the curd: zest one lemon and mix it with sugar, let it sit for 30 minutes. Squeeze 70 ml of juice from the lemons, take 1 tablespoon of juice and dissolve the gelatin in it. Set aside. Mix the lemon sugar, remaining juice, and 4 egg yolks, place over a double boiler, and stir constantly for about 10 minutes. You can check by dipping a wooden spatula into the cream, pulling it out, and running your finger through it; if the line closes, cook a bit longer. Once done, remove from heat, strain, and mix in the softened gelatin, then add 140 g of unsalted butter. Refrigerate overnight.
Step 3
Bake the shortcrust pastry: I used a 20 cm tart pan. Press about 2/3 of the dough into the pan and create a 3 cm high edge. Preheat the oven to 356°F. Prick the bottom frequently with a fork and place in the preheated oven for 20–25 minutes (adjust the time as needed).
Step 4
Prepare the praline: spread the almonds in a heated skillet, add 50 g of fine sugar, and let the sugar melt over medium heat, then add another 50 g of fine sugar and let it melt as well. Once the sugar turns amber, transfer it to parchment paper and let it cool. Once cooled, break into small pieces and blend to a fine praline crumb.
Step 5
For the cream: mix crème fraîche and curd with a mixer on medium speed until smooth. Pour into the baked and cooled shortcrust pastry shell, and grate a little lemon zest on top.
Step 6
Decoration: sprinkle a layer of praline crumb over the cream and refrigerate overnight.
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