Aziza’s Lemon Tart

April 18, 2021

Be sure to check Instagram for the video’s on how to make this tart and follow @aziza_0205

Aziza’s Tarte Au Citron

Makes 8 servings

447 calories per serving

34% carbs (42 g) / 60% fat (29 g) / 6% protein (7g)

Dough

200g flour or 1 and 1/2 cups of flour sifted

1 egg

40g almond powder or 1/3 cup of almond flour packed

70g glaze sugar or 2/3 cup of powdered sugar

100g butter or 7 tbsp of butter

Place all ingredients into a mixing bowl and mix at medium speed until combined into a dough. Scrape from bowl onto parchment paper and slightly flatten between another piece of parchment paper and place in the refrigerator for one hour.

After one hour, roll out, and place into a 9” tart pan or pie pan and prick the bottom with a fork. Bake at 170 deg celsius or 350 fahrenheit for 20 minutes.

Let cool.

Lemon cream

125g butter or 1/2 cup of butter or 8 tbsp

150g sugar or 1 cup of granulated sugar

200g eggs or 4 eggs

10g cornstarch or 4 tsp of cornstarch

100g lemon juice or 1/2 cup of lemon juice or 1 and a 1/2 large lemons squeezed.

In a double boiler water bath, crack eggs into a saucepan and place the saucepan in the boiling water, and stir in the double boiler at medium heat while adding sugar, cornstarch, and lemon juice. Keep whisking on medium heat until well blended. Add butter and continue to whisk until melted and the lemon cream thickens to a nice consistency.

Remove from heat and refrigerate for 1 hour until cool, whisk if necessary if separation occurs. Ladle into a piping bag and pipe into cooled tart crust or ladle directly into the tart

Topping

Rapped Lime (zest)

Pistachios shelled, unsalted

Zest lime on top, and add pistachios for decor.