Lemon Cream Tart with Kiwi
Zitronencremetarte mit Kiwi is a recipe with fresh ingredients from the tart category. Try this and other recipes from Spoonsparrow!
Ingredients
- 200 g Flour
- 100 g cold butter
- 1 pinch salt
- 1 tbsp cold water
- parchment paper
- dried legume (for blind baking)
- 3 eggs
- 150 g sugar
- 150 g double cream
- 2 untreated lemons (juice and grated zest)
- 75 g butter
- 2 kiwis (thin slices)
- lemon peel strips
Instructions
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1.
Quickly knead flour, finely chopped butter, salt, and 1-2 tbsp water into a shortcrust dough, shape into a ball, wrap in cling film and refrigerate for about 1 hour.
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2.
Roll the dough on a floured surface to the size of the pan, line the greased pan with it, and trim the excess edge with a rolling pin.
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3.
Cut parchment paper to match the pan, lay it over the dough, and fill with dried legumes. Bake in a preheated oven at 200°C for 20 minutes, remove, discard parchment and legumes, then bake another 10 minutes until the crust is golden yellow.
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4.
Meanwhile, whisk eggs with sugar in a metal bowl until frothy, fold in double cream, lemon juice, and grated zest, add butter in small pieces, then whip thickly and creamy over a hot water bath with an electric mixer.
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5.
Spread the cream onto the warm base, smooth it out, and bake in a preheated oven at 180°C for about 45 minutes until set. It should only brown slightly; cover with foil if needed, remove, and let cool.
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6.
Serve the tart decorated with kiwi slices and lemon zest strips.
