One day, after picking a salad or a sandwich, my eyes were falling on a tart, strategically placed near the queue formed before the pay. As you can imagine, I am talking about a lemon tart. That day I picked one piece. The next day, the story repeated. I was a bit frustrated that such a simple tart would cost so much in an organic shop so I said, oooook... my next cooked desert at home would be this one.
So, the lemon tart appeared on my to do list during the weekend.
I baked it and my daughter didn't want to even look at it. Hmmm.... I was confused because she usually doesn't refuse deserts and she likes very much everything that has a sour taste, including raw lemons. Then, I was looking at my tart for a moment thinking that this one would be almost fully mine. The next moment I realized that my daughter didn't know exactly on what she was saying no so I made her taste it. She took a bite, almost forced, like it was the most disgusting food, but when she had it on her tongue she looked at me and she said: "I want the whole slice!". Forget about having my own lemon tart :):):) ...
Ingredients:
- 1 shortcrust pastry (~400g)
- 4 eggs
- 100g sugar
- 2 organic lemons (juice & zest)
- 20g corn starch
- 90g butter (melted as liquid)
Directions:
- Stretch the shortcrust pastry on the bottom of a nonstick tart pan. If your pan is not non-stick, use baking paper.
- Lay some ceramic balls or lentils on the pastry and bake it for 20 minutes at 200ºC in the oven.
- With a mixer, combine the eggs with sugar, then add the juice and the zest of the organic lemons, corn starch and butter.
- Continue to bake for 30 minutes, keeping the temperature at 200ºC.
- Let it cool and serve it simple or with some whipped cream or meringue.
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