After more than a decade, I do a lemon tart again for a friends' gathering, and learn once again how to bake one.
Ingredients:
for a 7.5mm dia mould:
crust:
- 120gm cake flour
- 24gm sugar
- 60gm butter cut into small cubes
- a pinch of salt
- half an egg yolk
- original receipt one who egg yolk + one tspoon of water (which I find too moist)
the filling:
- 200 gm of cream
- 250 gm of sugar
- 3 lemon juice + 3 lemon zest
Note:
- reduced by 30gm which I found the filling to be on the sour side
- lemon I bought lacks the aroma of lemon; lemon zest zero aroma !!!
- lacks the character of lemon somehow
- pay attention to the kind of lemon bought; very important
- sieve once or twice the lemon cream and take away the foam, so that the filling is smooth when baked
- do a 3rd one 20/6/2021 of 7.5mm dia, let see how it comes out.
baking of crust:
- 180 deg C, baked for 8 min
- take it out, brush a layer of egg wash to ensure the crust stays crunchy when filled/baked
- put it into oven again, bake for another 8 min at 160 deg C
baking of tart
- filled the tart with the lemon cream
- baking at 160 deg C for 40 to 45 min until content becomes golden and set
