Tarte Au Citron Et Petit Fruits
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 2 hrs |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the cream:
- 2 lemon (s), untreated, the zest and juice it
- 75 grams sugar
- 2 large egg (s)
- 80 g butter
For the dough:
- 250 g flour
- 125 g butter, soft
- 0.5 ½ glass water
- 1 packet vanilla sugar
- 1 pinch (s) salt
Moreover:
- 100 g berries, mixed
- 2 egg whites, possibly
- 20 g suar, possibly
Print Recipe
Pin Recipe Instructions
- First prepare the shortcrust pastry, as it will be refrigerated for an hour. Mix the flour, butter, vanilla sugar and salt and squeeze everything together. Add the water and knead the whole thing into a smooth dough.
- Chill the dough for an hour. Then press it into a mold and prebake for 20 minutes at 180 ° C.
- For the cream, mix the eggs and sugar in a pan so that it forms a homogeneous mass. Add the lemon zest and juice and stir again. Cut the butter into small pieces and add. Heat the mixture slowly until a thick cream is formed (about 2 minutes from the point of simmering).
- The cream must be carefully heated and brought to the desired consistency with constant stirring. Mix the berries briefly with the cream and pour onto the pre-baked dough.
- If you like, you can decorate the tart with meringue, simply beat 2 egg whites with 20 g sugar to egg whites and decorate the tart. Put the tart in the oven at 180 ° C for another 8 minutes.
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