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Cooking without breaking eggs

Name: Lemon Tart
Prep time: 30 min
Cook time: 20 min
Total time: 110 min
Ingredients: 1 palet Papondu Battu (préalablement décongelé) (ou 50g de Papondu Battu); 222 g Farine; 115 g Margarine; 60 g Sucre glace; 60 g Poudre d'amande; 2 g Sel fin; 3 palets Papondu Battu (préalablement décongelés) (ou 150g de Papondu Battu); 150 mL Jus de citron; Zeste de citron; 100 g Sucre; 1 c. à soupe Maïzena; 75 g Margarine

Lemon Tart

Tart, creamy, with a shortcrust pastry that melts in your mouth.

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Prep time 30

Cooking time 20

Rest 1

Total time 1 50

Servings: 8 servings

Ingredients Instructions

Ingredients

Shortcrust pastry

1 patty Papondu Battu (thawed beforehand) or 50g of Papondu Battu
222 g Flour
115 g Margarine
60 g Powdered sugar
60 g Almond flour
2 g Fine salt

Lemon cream

3 Papondu Battu (previously thawed) patties or 150g Papondu Battu
150 mL Lemon juice
Lemon zest
100 g Sugar
1 tablespoon cornstarch
75 g Margarine

Instructions

For the shortcrust pastry

Preheat the oven to 160°C.
Mix the ingredients until they form a ball.
Roll out the dough and let it cool.
Line the pan and bake for 25 minutes at 160°C.

For the lemon cream

Bring the lemon juice and zest to a boil.
In a mixing bowl (Papondu 🐔💛), combine the Papondu Battu with the sugar and cornstarch.
Pour the warm lemon juice into the mixture and return it to the heat. Stir while cooking.
Once the mixture has thickened, set it aside.

Dressage