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Lemon pie

Lemon pie

Recipe Lemon Tart by of 11-06-2012 [Updated on 09-01-2014]

Today's recipe is a tart with a base of oil shortcrust pastry filled with a very delicate lemon mousse. This recipe for tart with lemon mousse was born with various difficulties ... after telling my parents that I would bring a tart for Sunday lunch, I realized I didn't have butter, patience, I fell back on shortcrust pastry with oil, then after having prepared the shortcrust pastry, when the mousse was also ready, I couldn't find the tart mold and I had to fold over a springform tin. In the end, however, after having tasted the pastry and cream and after having decorated it to appear the edges, I brought it to the table and I heard this comment "caxxxx how good is it, what's in this tart?" and then I got up and felt really satisfied because despite the small difficulties I managed to bring a really super dessert to the table :) good day to those who pass by here and sorry for the mess this morning with the mousse recipe without procedure and for the time of publication of this recipe, but I will have made some mess with the iphone by changing the incipit of the recipes and everything is skipped: P But now it seems to me that everything is restored, kisses from your holiday misya


How to make lemon tart

In a large bowl arrange the flour with the eggs, sugar, lemon peel, yeast and extra virgin olive oil in the center
Begin kneading in the center, gradually absorbing all the flour

Transfer the dough to a pastry board and work the shortcrust pastry in the oil until it forms a homogeneous dough.
Wrap the dough in cling film and let it rest in the fridge for 30 minutes

Meanwhile, prepare the lemon mousse Put the gelatine leaves in a bowl with water for about 10 minutes
Separate the yolks from the whites. In a bowl, whip the egg yolks with 60 g of sugar
Pour in the lemon juice and lemon peel and mix until a homogeneous mixture is obtained

Pour into a saucepan and cook over low heat
As soon as the cream begins to thicken, add the squeezed gelatin sheets and mix until they dissolve completely. Turn off the flame and leave to cool

Prepare a syrup by boiling 100 ml of water with the remaining 60 g of sugar. Once it has boiled, cook for 8 minutes
Beat the egg whites until stiff peaks, then add the boiling sugar syrup pouring it flush on the walls and continue beating until the container cools

Pour the lemon cream into a bowl and add the meringue obtained

Stir gently with a spoon then add the whipped cream

Incorporate, stirring with a wooden spoon until you get a smooth and homogeneous lemon mousse, then put to cool in the fridge

Take the shortcrust pastry back and roll it out to a thickness of about 3 mm on a floured surface

Line a greased tart mold with it and pierce the entire surface, cover with a sheet of parchment paper, cover with beans to make weight and put in the oven at 180 °. cook for about 25 minutes

Once the shortcrust pastry is golden, wait for it to cool before pouring the lemon mousse into it
Garnish the lemon tart with sprigs of cream and currants and refrigerate for an hour before serving.

Cut into slices

Video: SMOOTH BREAD - NO yeast NO flour (October 2021).