Refreshing Lemon Tart

Overview

This tart is sweet and sour due to the addition of lemon juice. It is refreshing and not greasy. It is worth trying. The amount of tart water is enough for two 4-inch tarts, and there is more than enough tart crust.

Tags

• baking
• paita
• blueberry
• butter (tart crust)
• cake flour (tart crust)
• corn starch (tart water)
• egg (tart water)
• egg yolk (tart crust)
• fine sugar (tart water)
• fresh lemon juice (tart water)
• lemon zest (tart water)
• light cream (tart water)
• salt (tart crust)
• sugar (tart crust)
• water (tart crust)

Ingredients

Steps

1. 1 Set aside all ingredients and soften the butter.

   

2. 2 Stir the egg yolks and water evenly, then add sugar and salt, stir well and put it in the refrigerator for later use.

   

3. 3 Fold the softened butter with a spatula until smooth.

   

4. 4 Pour in the sifted flour.

   

5. 5 Use a spatula to mix the noodles as if it were cutting. Do not over mix. Mix until it is in the shape of crushed granules, with almost no dry powder.

   

6. 6 Take out the refrigerated egg liquid and pour it into the flour particles.

   

7. 7 Stir until the water is fully absorbed by the batter. Do not over-stir to avoid gluten formation.

   

8. 8 Place in plastic wrap to shape and place in the refrigerator overnight. You can refrigerate the portion you want to use and freeze the portion you won’t be using temporarily.

   

9. 9 The refrigerated or frozen tart shell is warm enough to be rolled out to about 3mm thick. (It’s best to roll it between two pieces of plastic wrap so it won’t stick to other tools.)

   

10. 10 Take off the plastic wrap underneath, cover the tart shell on the tart mold, and press the tart shell around the mold with your hands. Press with a rolling pin.

    

11. 11 Remove excess tart crust.

    

12. 12 Use a fork to poke some small holes in the bottom. Freeze the formed tart shell for more than 2 hours. After taking it out, press it with a small baking stone or other heavy object such as red beans. In the middle and lower racks of the oven, set the upper heat to 165 degrees and the lower heat to 145 degrees, bake for 15 minutes, take out and set aside.

    

13. 13 Mix the eggs with the sugar and beat until sugary.

    

14. 14 Add the previously squeezed lemon juice and light cream and beat well.

    

15. 15 Sift in cornstarch and mix well.

    

16. 16 Pour the tart water into the tart shell, and sprinkle a little lemon zest on it. Bake in the middle and lower racks of the oven at 170 degrees and 140 degrees for 40 minutes. Take it out and unmold.