Calling all lemon lovers... calling one.. calling two.. SOLD!
Yes i am SOLD.. honestly whenever i go to any cafe its not the chocolaty kinda dessert that i go for cos i know i can whip up something at home so delicious using the best chocolate there is.. I would usually end up ordering any citric dessert.. or if i do go to Cafe Baviamo.. i will always end up ordering sticky date pudding.. but... u do know that .. right??
Anyway this lemon tart was baked last night.. didnt take that long to prepare and i am so so so so in love with this creamy yummylicous lemon cream.. i tell ya.. nothing beats this one.. not even the one that I would usually have at hmmm lets not compare cos really i still need my lemon fix whenever i go to that cafe.. this lemon cream is so refreshing.. the sweetness is just right.. i might even use this lemon cream recipe for my mac fillings! yummeh!!
40g caster sugar
1/4 tsp salt
1 egg yolk
To prepare the crust
Sift the flour in a big bowl. Add the salt and sugar in the middle.
Add the cold cubed butter and make a crumble with the dough, using the tips of your fingers.
Make a hole in the middle and add in egg yolk. Work the dough with the tips of your fingers. Make a ball with it and place it in plastic wrap. Put in the fridge for a minimum of 2 to 3 hours, if possible.
Roll dough and place it in greased tart mold. Make little holes with a fork and chill in fridge for at least an hour. Cover with aluminium foil. Bake in the preheated oven at 175°C for about 25-30 mins.
Remove the paper and continue to cook for another 10 till crust is brown.
Remove from the oven and let cool on a cooling rack
Once the crust is cold, fill with lemon cream. Level it and chill in fridge overnight, before serving.
Lemon cream recipe is adapted fm Bea at La Tartine Gourmande