Lemon tart

A recipe from cooking-ez.com

For 1 tart, you will need:

• 1 300 g Sweetcrust pastry (pâte sablée)
• 2 170 g butter
• 3 110 g caster sugar
• 4 10 g Vanilla sugar
• 5 2 lemons
• 6 150 g egg  ( How to... )
• 7 4 slices lemon (optional)
• 8 100 g caster sugar (optional)
• 9 100 g water (optional)
• Total weight: 1,000 grams

Times:

Preparation	Cooking	Start to finish
1 hour 27 min.	6 min.	1 hour 33 min.

Step by step recipe

1	In a mixing bowl, cut 170 g butter into small pieces and leave at room temperature to soften.
2	Pour 110 g caster sugar and 10 g Vanilla sugar into a medium-sized saucepan, then zest 2 lemons over. Mix in with a whisk, cover and leave the sugar to absorb all the flavour of the lemon zest (this can be prepared the day before and left overnight in the fridge, which is even better).
3	Blind bake the tart case made with 300 g Sweetcrust pastry (pâte sablée).
4	Take the pan containing the sugar and lemon zest. Add 150 g egg, the juice of both lemons and mix with a whisk.
5	Put the pan on low heat and stir constantly...
6	...until the mixture thickens.
7	Pour the hot filling mixture through a fine sieve into the bowl with the butter...
8	...and push through the sieve with a soft spatula, leaving only the lemon zest, which can be discarded.
9	Mix the butter thoroughly into the lemon mixture.
10	Finish with a quick blitz from a blender to give a smooth, creamy lemon filling.
11	Pour the filling into the tart case while it is still hot. Smooth the top if necessary and refrigerate until serving.
12	If you would like to add a touch of decoration, cut 3 or 4 slices of lemon (a mandolin is the ideal tool for this).
13	Candy the lemon slices by simmering in 100 g caster sugar with 100 g water for 15 minutes.
14	Arrange the lemon slices around the top of the tart.

Remarks

Using the same basic idea, you can make this tart with other citrus fruit: lime, grapefruit, orange, etc.

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