If you love lemon desserts that are lighter and more delicate, this tart is for you. The cream is egg-free, and the soft and crumbly base is perfect for any occasion.
The Tart with lemon cream without eggs and whipped shortcrust pastry is soft and delicate, a fragrant, fresh dessert with an irresistible texture that may become one of your favorite tarts thanks to its lighter and tastier egg-free lemon cream, resembling the fantastic whipped shortcrust pastry tart.
This dessert is perfect to conclude a lunch or dinner with friends or for a delicious break with simple ingredients you surely have at home. Its preparation is very simple, and the result will be a light tart with a citrus flavor and a melt-in-your-mouth texture, a bit like the cloud cake.
I will guide you step by step to make the whipped shortcrust pastry and the egg-free lemon cream, with many useful tips for perfect success. In the meantime, get some lemons, a tart mold, and try this delight, and I’m sure it will win you over from the first bite.
Let’s see together how to prepare the tart with lemon cream without eggs and whipped shortcrust pastry.
I LEAVE YOU SOME RECIPES THAT YOU WILL LIKE
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
HERE’S WHAT WE NEED
- 3 1/4 cups all-purpose flour
- 1 1/8 cups butter (very soft)
- 1 egg
- 1/2 cup powdered sugar
- grated lemon zest
- less than half a teaspoon of baking powder
- powdered sugar (for dusting)
- 1/2 cup sugar
- 2 tablespoons water
- 2 tablespoons all-purpose flour
- 2/3 cup lemon juice
Tools
YOU WILL ALSO NEED
- 1 Tart mold
Steps
HOW TO PREPARE THE WHIPPED SHORTCRUST PASTRY
Put the very soft butter with the powdered sugar in a bowl and start blending for about 3 minutes; it should become creamy. Add the egg and grated lemon zest and continue to whip for another two minutes, then finally add the flour with the baking powder. Beat for a few minutes, then continue working with a spoon.
HOW TO PREPARE THE EGG-FREE LEMON CREAM
Put the sugar and flour in a small pot, mix, then add the water and lemon juice. Mix well, and if lumps form, try to dissolve them. Then put everything over low heat and let it thicken.
COOKING THE TART:
With a spoon or pastry bag, spread part of the dough in a greased and floured tart mold, add the lemon cream, with the remaining dough make strips. You can use the pastry bag or, as I did, lightly flour the pieces, make strips and place them over the tart. Keep in mind that the dough will be very delicate, and the strips will likely break, but don’t worry; it will all come together during baking. Bake the tart without resting it in the fridge for about 35 minutes at 356°F, but adjust according to your oven. Once baked, dust it with powdered sugar if you like, and enjoy this marvel.
TIPS FOR A PERFECT SHORTCRUST PASTRY
Use butter only when it’s very soft and the egg at room temperature. Do not let the shortcrust pastry rest in the fridge; use it immediately. If you want to make it more delicious, you can add chopped almonds.
QUESTIONS
CAN I USE OIL INSTEAD OF BUTTER?
FOR THIS RECIPE, BUTTER IS IRREPLACEABLE
