Lemon and almond tart
- 100 g flour, 50 g acc. Almonds
- 50 g Icing sugar
- 75 g cold + 175 g softened butter
- 1 Egg white + 2 egg yolks (Gr. M)
- 40 g span> Cornstarch
- 1/4 l Lemon juice (approx. 5 lemons)
- 10 EL (100 ml) Rum
- 50 g + 1 tbsp brown cane sugar
- possibly 1 lime and 1 lemon each
- 500 g dried legumes
- span> for blind baking, baking paper
60 minutes
easy span>
- 1.
- Knead the flour, almonds, powdered sugar, 75 g butter and egg white. Cover and chill for about 30 minutes. Roll out round (approx. 28 cm Ø) on a little flour. Place in a greased tart or springform pan (24 cm Ø), press down on the edge. Cut baking paper and place on the dough, pour legumes on top. Bake in a hot oven (electric stove: 200 ° C / fan: 175 ° C / gas: level: 3) for about 15 minutes. Remove the paper and the pulses. Bake for another 10-15 minutes at the same temperature. Let cool in the pan
- 2.
- Mix starch with 6-8 tbsp (75 ml) water. Bring the juice, rum and 50 g brown sugar to the boil. Stir in starch, briefly bring to the boil. Stir 6 tablespoons of lemon mixture into the egg yolk, then stir in the egg yolks into the lemon mixture. Cool down a little. Stir 175 g butter in pieces into the lukewarm lemon mixture. Cooling down
- 3.
- Detach the bottom from the mold. Pour in the lemon mixture, chill for approx. 2 1/2 hours. Garnish with 1 tbsp brown sugar, lime and lemon wedges
1 piece approx:
- 310 kcal
- 1300 kJ
- 3 g protein
- 21 g fat
- 19 g carbohydrates li>
Leave A Comment