Here we are again, with another fresh – light – lemon zest tart. As i’ve many times said, i love sweets  consisting by fruits and specially lemons and oranges.  My velum feels an explosion of delicacy and fineness, which immediately makes me smiling.  As you understand, my tart served for dessert on Sunday dinner  with my parents, sister and fiance!

Lemon tart piece

Ok, enough for me.
I went in Cookshop, on Friday evening and bought a fine tart utensil, which allows you to detach the tart from the form, without putting any knife or else.

Lemon tart with rosettes

It consists by a glass botton and a ironing ring. So, whenever want to serve the tart, you just remove the ring and you got your tart perfect shaped!  Of course i didn’t buy only this… The other one missing from my kitchen was a muffin form, which now is not.  I used both ‘games ‘ today to consecrate them!

Let’s see the tart recipe for a tart form about 25 cm.

For the base:

• 1/2  cup of butter in room temperature
• 1/6 cup sugar
• 1 egg yolk
• 1 tbsp cognac
• 1 tbsp lemon zest
• 1 ^1/2 all purpose flour
• 1/2 tbsp bakin powder

For the lemon cream:

• 2 cups  milk
• 5 tbsp corn flour
• 1/4 salt
• 2/3 cup sugar
• 4 egg yolks
• 1 teaspoon lemon zest
• 4 tbsp fresh lemon juice
• 200 gr  whipped cream
• 100 gr roasted almond

Prepare the base:

Bit the butter and sugar until comes white and fluffy. Put the yolks one by one, then the cognac and lemon zest. Stop the mixer, and with your hand throw and knead dough in 2-3 dosages. Open the dough in the shape of your form and put the dough into it after spreading the form with some butter. Then cut the edges in the form shape, put it in oven and bake for 15′ in 200o C.
Along with tart, place the almond in a small pan and put it in oven until gets a light gold colour to get roasted.
Lay both by to cool completely.

Prepare the cream:

Boil the milk in a small pot. In another pot mix the sugar, corn flour and salt. When the milk is ready, throw it in the pot with powders and stir quickly. Add the yolks, and boil the cream for about 3’ . Remove from fire, and throw in the lemon zest and juice. You may add as lemon your taste likes, its not stricted by recipe. Cover the pot with membrane, and lay by until it cools completely too.

At the end, spread the tart with cream, and cover the surface with whipped cream in shape of rosettes using a cornet. Finally sprinkle the tart with the roasted almond, and you are ready!

Lemon whipped cream tart

Note: You may not use the whole amount of cream, depending on the form size and height. The same exists for the dough. A fine idea to avoid throwing away remains, is to use them to bake small tartlets filled with lemon cream or fill them with your favorite jam. I will show you my suggestion in later post

Kali orexi!!!

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