Lemon Tart

I remember my Paris dalliance for the sweet lemony tart from one of the best chef. From food to fun, the lemon tart is all about to delish. I can still recall its delicious taste. The lemon tart melts in the mouth and has a distinct flavor that stays with you long after you left the restaurant. During the entire duration of my stay in Paris, I kept visiting the restaurant to pile on several calories. So today I’m sharing a tart recipe that I had in a renowned restaurant in Paris.

The lemon tart melts in the mouth and has a distinct flavor that stays with you long after you left the restaurant.

Lemon Tart
Prep Time
1 hr 15 mins
Cook Time
1 hr
Total Time
2 hrs 15 mins
 
I remember my Paris dalliance for the sweet lemony tart from one of the best chef. From food to fun, the lemon tart is all about to delish. I can still recall its delicious taste. The lemon tart melts in the mouth and has a distinct flavor that stays with you long after you left the restaurant. During the entire duration of my stay in Paris, I kept visiting the restaurant to pile on several calories. So today I’m sharing a tart recipe that I had in a renowned restaurant in Paris.
Course: Confectioneries, Tarts
Cuisine: French
Servings: 8 people
Calories: 1982 kcal
Ingredients
  • ½ cup Cornflour
  • 1 cup Rice flour
  • ½ cup Soy flour
  • 5 oz (150 gram) Butter chilled and chopped
  • 2⁄3 cup Caster sugar
  • 3 Large lemons juiced and rind grated
  • 2 tablespoon Chilled water
  • ¾ cup Mascarpone cheese
  • 4 Eggs at room temperature
  • Pure icing sugar to serve
  • Shredded lemon rinds to serve
  • Double cream to serve
Instructions
  1. Preheat the oven to 180⁰C or 350⁰ F.

  2. Now grease and line a 3 cm deep and 23 cm base fluted tart pan.

  3. Sift the all the flours 3 times.

  4. Now process the flours, butter and half the sugar in a food processor until mixture resembles crumbs.

  5. Then add water and process it until mixture comes together.

  6. Turn the dough onto a lightly corn floured surface and knead gently.

  7. Now shape it into a 10 cm disk and wrap in a baking paper and refrigerate for 30 minutes.
  8. Then roll pastry out between 2 sheets of baking paper until 2 mm thick.

  9. Now shape into a 30 cm disk.

  10. Use pastry to line base and sides of pan and refrigerate it for 15 minutes.
  11. Line the pastry with baking paper.
  12. Fill the 2⁄3 base with uncooked rice and bake it for 10 minutes or until pastry is firm.
  13. Remove the rice and paper.
  14. Now bake it for 5 minutes or until pastry turns light golden.
  15. Then reduce the oven to 160⁰ C or 320⁰ F.
  16. Using an electric mixture, combine mascarpone, 1 tablespoon lemon rind, 2⁄3 cup lemon juice, and remaining sugar.

  17. Add egg, one at a time beating well.
  18. Now pour the filling into pastry cake.
  19. Place the tart on a baking tray and bake it for 45 to 50 minutes or until filling has set.
SERVE
  1. Then cool it in the pan, dust with icing sugar and top it with lemon rind and serve with cream.

OUR DINE TABLE
  1. Savor our lemon tart recipe and satisfy your tooth. Once placed on the dining table, it will change the scenario of your dining table. This stunning tart will get all the attention at your dining table. This is a sophisticated lemony tart which is irresistible.
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Nutrition Details

CategoryAmount
Calorie 1982
Fat 29 g
Carbohydrate 40 g
Protein 8 g
Sugar 19 g
Sodium 130 mg
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Article Categories:
Confectioneries · Tarts

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