Lemon tart will appeal to those who like pastries with lemon flavor and aroma. This dessert turns out to be very delicate in taste and is eaten almost instantly.
It is necessary
- For the test:
- - 130 gr. flour;
- - 75 gr. butter;
- - yolk;
- - 2 tablespoons of sugar.
- For filling:
- - 4 eggs;
- - 100 gr. Sahara;
- - 125 ml cream;
- - 4 small lemons.
- For glaze:
- - 125 ml of water;
- - 70 gr. Sahara;
- - a small lemon.
Instructions
Step 1
In a bowl, mix the ingredients for the base and knead the dough.
Step 2
Roll out the dough between two sheets of baking paper (so it will not stick to the rolling pin) to a circle with a diameter of 28-30 cm.
Step 3
Grease a form with a diameter of 20-23 cm and spread the rolled dough.
Step 4
Put baking paper on top of the dough and fill the mold with peas (beans, beans). We send it to the oven (190C) for 9 minutes, remove the peas and paper, return the form with the dough to the oven for another 5 minutes.
Step 5
Squeeze out the juice of 4 lemons. In a bowl, beat sugar and eggs until creamy, add cream and lemon juice, beat the mass again. We spread the cream into a mold.
Step 6
We send the tart to the oven (150C) for 40-45 minutes. We take out and let cool.
Step 7
At this time, we prepare a fragrant glaze. Mix water in a saucepan with sugar and heat the syrup over low heat. Cut the lemon into very thin slices and add to the syrup. Cook the syrup for 15 minutes, stirring constantly. Pour the tart with the prepared syrup through a strainer.
Step 8
Dessert can be served warm or chilled.
