The tart with water lemon cream is a fragrant and delicious dessert that wins everyone over at the first taste.
The peculiarity of this tart is that it is closed: it is made up of two discs of shortcrust pastry enclosing a creamy and soft filling.
This dessert is among the best I have ever made and tasted. The lemon cream is very delicate and made without eggs and lactose.
Perfect for any occasion, with this recipe you will amaze everyone at the table!
Check out the collections:
Recipes with lemons
Tart – Recipe collection
Desserts with January fruits
- Difficulty: Easy
- Cost: Cheap
- Rest time: 30 Minutes
- Portions: 6People
- Cooking methods: Oven, Stove
Ingredients
- 2 1/3 cups all-purpose flour
- 2/3 cup sugar
- 1/2 cup butter
- 2 egg yolks
- 1 egg
- 1 teaspoon vanilla extract
- 1 package baking powder
- 3.4 fl oz lemon juice
- 1/2 cup sugar
- 1/3 cup cornstarch
- 1 cup water
Tools
- Pie Pan
- Rolling Pin
- Saucepan
- Whisk
Steps
To make the tart with water lemon cream, first prepare the cream.
In a saucepan with high sides, pour the sugar and cornstarch. Mix well with the help of a whisk.
While stirring, add the lemon juice and water a little at a time. Stir to combine everything and obtain a homogeneous mixture.
Place the saucepan on the stove and, continuing to stir, thicken the cream. It will take about 5 minutes.
When the cream is thick, pour it into a bowl and cover with cling film in contact with the surface and let it cool.
Make the shortcrust pastry. In a bowl, or in the stand mixer, pour the flour, baking powder, and cold butter cut into pieces. Start kneading until you get a sandy-looking mixture.
Then add the sugar and egg yolks; continue kneading and add the egg and vanilla extract.
Knead to obtain a homogeneous mixture and then transfer the dough onto a lightly floured work surface.
Work briefly with your hands, so that the ingredients mix well together and obtain a homogeneous dough ball.
Wrap the shortcrust pastry dough with plastic wrap and let it rest in the refrigerator for 30 minutes.
After the time has passed, take the shortcrust pastry, roll it out with a rolling pin on a lightly floured work surface and obtain a disc about 1/5 inch thick.
Place the rolled-out shortcrust pastry in a pan 8.7 inches in diameter, pour the lemon pastry cream on top and level it with the back of a spoon.
Roll out the remaining shortcrust pastry with the rolling pin on a floured parchment paper to obtain another disc.
Flip the disc over the pan with the base and filling, remove the excess shortcrust pastry from the edges with a knife.
Bake the tart in a preheated oven (I used a fan oven) at 350°F for 25 minutes, or until golden.
Remove from the oven and let it cool for at least a couple of hours. Finally, dust the surface with a bit of powdered sugar and serve. Enjoy!
If you make one of my recipes, share the photo using the hashtag #ricettedilibellula.
To receive new recipes in your email every week for free, subscribe to the Newsletter.
If instead, you want to receive the recipes directly on your phone, subscribe to the Telegram channel or the WhatsApp channel.
