Baked Lemon Tart (Christophe Adam)
21 March 2020
Difficulty:
🔥 550 calories per serving
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I found this recipe on the website l’Académie du Goût, a lemon tart but not classic at all. This one consists of a filling that bakes in the oven, resulting in a thick tart like a flan, with a creamy and lemony texture and a nice crispy crust. I explain it to you below, I did not follow the sweet pastry recipe, I think you can make this cake with the pastry of your choice as long as you pre-bake it. For this lemon tart, no meringue but it requires more patience since, like a flan, it needs to cool completely… the result is worth it :-)
Preparation time: 30 minutes + 50 minutes of resting + 1h15 to 1h30 of baking + cooling
For a tart with a diameter of 18cm and a height of 4 to 5cm:
Sweet pastry:
180g of T55 flour
50g of potato starch
90g of icing sugar
1g of vanilla powder or 1 vanilla pod scraped
30g of almond powder
1g of fine salt
95g of unsalted butter
50g of whole egg (about 1 egg)
I did not make this pastry, I used a small leftover of hazelnut sweet pastry (which pairs very well with lemon) for this tart. I didn't have much, so I simply made a circle of pastry that I placed at the bottom of my ring (like for a cheesecake) and pre-baked it for about twenty minutes. I still give you the original recipe and the steps to follow here:
Cream the butter with the icing sugar and vanilla. Add the salt and almond powder. Incorporate the egg, then finally the flour and potato starch.
Refrigerate the dough for at least 30 minutes, then roll it out and line a ring of 18cm in diameter and 4 to 5cm in height. Place the ring in the freezer for at least 20 minutes.
Then, preheat the oven to 180°C, place aluminum foil inside the tart base, cover with rice (or dried peas, ceramic beads…) and bake for 20 minutes. Remove the rice and aluminum foil, and bake again at 130°C until the pastry is dry and golden brown.
Lemon cream:
The zest of 2 yellow lemons
200g of granulated sugar (I used 175)
300g of whole eggs (about 6 eggs)
160g of yellow lemon juice
160g of thick cream with 35% fat
Mix the sugar with the lemon zest (you can do this in advance, your tart will be even more fragrant).
Add the eggs, whisk well, then incorporate the lemon juice.
Take a little of this mixture and mix it with the thick cream to loosen it.
Then, pour it back into the main mixture and stir until you have a smooth cream.
Pour into the baked tart shell, skim the surface to remove large bubbles. Bake again at 130°C for 40 to 45 minutes.
Let it cool completely before unmolding.
Finishing touches:
Icing sugar & lemon zest
When the tart is cooled, sprinkle it with icing sugar and lemon zest before enjoying ;-)
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