Lemon Tart with Custard
Baking and Desserts | European cuisine
⏳ Time
1 hour 40 minutes
🥕 Ingredients
10
🍽️ Servings
8
Description
* For this tart, I use a round ceramic baking dish 28 cm in diameter, with sides 3 cm high. * If you have some leftover dough, make cookies with it by adding raisins or nuts, for example. * If you don't have a thermometer, keep the tart in the oven until the custard thickens to the consistency of 20% sour cream, about 20–25 minutes. You can check readiness by gently shaking the dish with the tart: the custard should not flow.
Ingredients
- Chicken Egg - 11 pieces
- 10% cream - 9 fl oz
- Vanilla extract - to taste
- Lemon - 2 pieces
- Butter - 3.5 oz
- Wheat Flour - 7.4 oz
- Powdered Sugar - 2.3 oz
- Baking Powder - a pinch
- Ground Cinnamon - to taste
- Grated Ginger Root - to taste
Step by Step guide
Step 1
Shortcrust pastry. Mix one egg with powdered sugar and softened butter using a mixer (or whisk).
Step 2
Add flour, a pinch of baking powder, and spices (vanilla, cinnamon, or ginger) if desired.
Step 3
Knead the dough. This is easy to do by hand.
Step 4
Grease the baking dish with butter and sprinkle with flour. Spread the dough evenly on the bottom and sides of the dish. Make holes all over the surface with a fork.
Step 5
Place in a preheated oven and bake at 392°F until ready (about 25 minutes). The pastry shell should be golden brown.
Step 6
Remove the baked shell and let it cool completely at room temperature.
Step 7
Turn off the oven.
Step 8
Lemon custard. Juice 1–2 lemons. If you want a more intense lemon flavor, use 2 lemons; for a milder taste, use one to one and a half.
Step 9
Using a vegetable peeler or a grater, remove the zest from the lemon peels.
Step 10
Combine the juice with the zest and 10 eggs in a blender and blend until smooth.
Step 11
Pour the mixture into a heavy-bottomed saucepan. Add sugar and cream. Stir.
Step 12
Cook over low heat, stirring constantly, until the mixture thickens to the consistency of 15% sour cream (about 25–30 minutes).
Step 13
Remove from heat and let it sit for about 5 minutes.
Step 14
Pour the custard into the pastry shell and place it in the oven. If you want to remove the zest, strain the custard through a sieve.
Step 15
Bake at 212°F until the filling in the center reaches 162°F, about 20–25 minutes. Check with an immersion thermometer.
Step 16
Remove the tart from the oven and let it cool at room temperature. Then refrigerate for 3 hours or overnight.
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