Ingredients for - Lemon tart with almonds
How to cook deliciously - Lemon tart with almonds
1. Stage
Prepare the products so that everything is at hand. The butter for both the batter and the cream should be softened, at room temperature.
2. Stage
Mix the flour, melted butter, egg, sugar and almond flour (you can grind the almonds yourself). Knead the dough and form it into a ball.
3. Stage
Place the dough in the form, make the sides. Prick the bottom with a fork.
4. Stage
Cover with crumpled parchment, fill with beans or peas. Bake for about 20 minutes at 170°C, then remove the crust from the oven, carefully pour in the peas and remove the parchment.
5. Stage
Return the cake to the oven and finish baking it until the rims are golden. Set aside.
6. Stage
Wash the lemons, grate the yellow part of the zest.
7. Stage
Pour a little water in a saucepan, add 1 tsp. sugar, heat until it dissolves, pour the gelatin.
8. Stage
Roll lemons on the table, cut in half, squeeze out the juice. About 150 ml will be needed.
9. Stage
In a saucepan, mix the eggs, lemon juice, zest, and remaining sugar. I had eggs of the second category, so there are 5 of them.
10. Stage
Whisk until the mixture thickens. The recipe says to do it in a water bath. I did not have enough patience, put it on medium heat and everything came out quickly. Add soft butter, mix thoroughly until homogeneous. Set aside.
11. Stage
Heat the gelatin until completely dissolved, if there are any grains, strain it out. Pour into the cream, mix carefully and very thoroughly.
12. Stage
Then pour it over the dough, put it in the cold. I put it on the balcony overnight.
