Lemon Tart

Takes 90 minutes | Serves 8 |

Ingredients

120 g butter
100 g powdered sugar
30 g finely ground almonds
1 large egg
250 g all-purpose flour
3 lemons lemon juice
1 lemon lemon zest
6 pieces eggs
300 g sugar
160 g crème fraîche or heavy cream
50 g sugar for caramelizing

Steps

Preparing the Pastry

• Mix all pastry ingredients in a food processor until combined, working the dough as little as possible.
• Wrap the dough tightly in plastic wrap and refrigerate for at least one hour.
• Roll out the dough and line a tart pan (22–27 cm in diameter).
• Prick the base lightly with a fork, cover with parchment paper, and fill with dried beans or baking weights.
• Pre-bake the crust at 170°C for 15–20 minutes.
• Remove the beans a few minutes before baking is complete. Seal any cracks with leftover dough.

Making the Filling

• Whisk all filling ingredients together until well combined.
• Pour the mixture into the pre-baked tart shell.
• Bake at 120°C for about 40 minutes, or until the filling is set.
• Let the tart cool completely.

Caramelizing the Sugar

• Sprinkle a thin, even layer of sugar over the entire surface.
• Caramelize using a kitchen torch or under the oven broiler.

Serving

• Serve the lemon tart with fresh berries.