Handcrafted Lemon Tart

Name: Handcrafted Lemon Tart
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 Portionen
Ingredients: 00 Flour; Bitter cocoa powder; Medium eggs; Sunflower seed oil; Sugar; Baking powder for sweets; Lemon custard cream

Tart

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Cook Time

1 h

Servings

Difficulty

Medium

Prep Time

30 Min

Description

This lemon tart is a true tribute to Italian tradition! The shortcrust pastry base, enriched with a touch of bitter cocoa, blends perfectly with the lemon custard cream, creating a balance of flavors that wins you over at the first taste. The preparation is a bit laborious, but the final result amply repays the effort. Perfect for Sunday breakfast or as a dessert after a special dinner. A cake that smells of home and memories, ideal to share with the people you love. Its freshness makes it particularly suitable for spring and summer.

Ingredients (7 ingredients)

00 Flour
Bitter cocoa powder
Medium eggs
Sunflower seed oil
Sugar
Baking powder for sweets
Lemon custard cream

Preparation (6 steps)

Preparation of the dough

Thermomix® Setting

20 sec/Speed 4

In the Thermomix bowl, insert the medium eggs at room temperature, granulated sugar, sunflower seed oil and a teaspoon of baking powder for sweets. Mix for 20 Sec./Stufe 4.

Incorporating the flour and cocoa

Thermomix® Setting

2 min/Kneading speed

Add half of the flour to the Thermomix bowl. Mix for 20 Sek./Stufe 3. Add the sifted bitter cocoa and mix for 20 Sek./Stufe 3. Finally, add the other half of the flour and knead for 2 Min./Knetstufe.

120

Preparation of the base

Remove a quarter of the dough and set it aside for the lozenges. Roll out the remaining shortcrust pastry between two sheets of parchment paper, to a thickness of about 3-4 mm. Line a 24 cm diameter buttered and floured mould with the rolled pastry, cut away the excess pastry along the edges and prick the bottom with the tines of a fork. This step does not require the use of the Thermomix.

Filling and decoration

Pour the lemon cream inside the mould, level with the back of a spoon. Roll out the pastry set aside and cut the strips of the lozenges with a pastry cutter wheel. Once arranged, also create a cornice to put all around the edge, using a couple of long lozenges. This step does not require the use of the Thermomix.

Baking in the oven

Heat the oven to 180°C, in static mode, and as soon as it reaches the temperature, bake the tart for about 30 minutes, in the lower middle shelf. This step does not require the use of the Thermomix.