Eric’s lemon tart

Sweet pastry crust:

80g. butter; 80g. sugar; 1 pinch of salt; 1 egg;  a few drops of vanilla extract; 180g. flour; 1 teaspoon baking powder

In your electric mixer, beat butter, sugar, salt, and vanilla until light and fluffy. Add the egg. Beat each one until incorporated. Then add the flour and raising powder at once. Form a ball and keep it refrigerated for 1 hour.

Preheat an oven to 375F/180°C. Roll and trim the dough to make a circle large enough to fit your tart pan. Fit the circle into the bottom and up the sides of the pan. Line the dough with pie weights or dried beans and bake it for 15 minutes. Set aside the pastry shell, to cool. Pour a layer of flan and on top the lemon filling


1l milk; 175g. sugar; 50g. corn flour; 50g. flour; 8 yolks; 1 vanilla bean

Boil 920 ml milk with half sugar and vanilla. In a bowl blend the other half of sugar, flours. Blend 80 ml cold milk and yolks. Blend in the flour mixture. Pour 1/3 boiled milk into the eggs mixture.  Combine with the rest of the hot milk. Whisk until it thickens. Use about one third of it on the tart. You may freeze the rest of it for a later use or just enjoy it as a dessert.

Lemon filling:

200g. lemon juice; 2 lemon rinds; 200g. butter; 250g. icing sugar; 5 beaten eggs

Melt all ingredients except eggs at a low temperature, avoid boiling. Pour 1/3 of the mixture into the eggs and whisk lightly to combine, add the remaining liquid. Heat again until it thickens.


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