Lemon Tart

Today, I am going to introduce you, my dear readers, one of the most favourite tarts in our household. It is refreshing, easy and not too sweet. It is an ideal summer dessert. You will need a tart pan of 24 or 27 cm diameter. I am using one made of glass, so you can directly serve the tart in it. It is not really quick recipe, count at least 1.5 hours. 

Ingredients

• 185g of flour
• 40g icing sugar
• 30g almonds powder
• 125g butter
• 1 yolk
• 1 spoon of lemon zest
• 125ml lemon juice
• 5 eggs
• 165g icing sugar
• 250ml crème fraiche
• icing sugar for decoration

Directions

Start your oven at 180°C. Mix in your robot the flour, 40g of icing sugar, almonds powder and butter. Add the yolk and form uniform dough with your fingers. Wrap the dough in a plastic wrap and put it in your fridge for about 30min. Take it out, put it in the middle of your tart pan and mash the dough with your fingers to the edges and on the sites of the pan. Try to keep the same heights everywhere. Once this is ready, cover it again with the plastic wrap and put it in the fridge for another 30min. Take it out and cover the dought with baking paper and find something as a burden (this will come on the paper). For example I always use old dry beans, it is not too heavy and it survives the heat! :) Put your tart pan in the oven and let it there for 15min. Remove then the baking paper with the burden and bake it for another 15min. In the meanwhile you can prepare the lemon cream by mixing the lemon zest, lemon juice (squeeze fresh lemons), eggs, icing sugar and creme fraiche. Mine is always quite liquid but dont worry. When the 15min of baking is finished, you can take out your tart and pour in the lemon cream. The tart comes again in the oven for another 30min. Decrease the oven temperature to 150-160°C. Once this is finished, take out your tart and let it get cold. Shortly before serving, you can decorate it with icing sugar!