Exquisite afternoon tea! Sweet and sour French lemon tart!

French Lemon Tart (12 pcs, suitable for cooking mold WK9846)

Ingredients

Tartshell:

Butter 90 g

Powderedsugar 85 g

Salt 2 g

Wholeeggwash 60 g

Cakeflour 275 g

Lemonfilling:

Wholeeggwash 200 g

Sugar 200 g

Lemonjuice 160 g

Lemonzest 1 piece

Butter 70 g

Cooking Instructions

First of all, prepare the ingredients needed for the tart shell, and use the eggs at room temperature
Soften the butter until toothpaste-like, add powdered sugar and mix well using a spatula
Then use an electric whisk on medium speed for 1 minute to beat evenly
Add the eggs in portions and continue to beat evenly
Then sift in the cake flour and stir with a spatula until flocculent
Wear gloves and knead it until there is no dry powder, cover with plastic wrap and relax at room temperature for 1 hour
Once relaxed, divide the dough into 12 pieces of 40g dough
Divide 40 grams of dough into 15 grams + 25 grams, and the 15 grams of dough are compacted into the mold with a rolling pin
The remaining 25 grams of dough are wrapped in oiled paper and rolled into a rectangle of about 20cm x 2.5cm
Then put the rolled dough into the mold and press it with your hands
All the same operation (if you are too troublesome, you can put the whole dough in it and pinch it out of the cup shape by hand, but the disadvantage is that it is not so beautiful)
Then tie a small hole with a fork under the dough to prevent bulging during the baking process
Then put it in the middle layer of the preheated oven, 180 degrees on the top and 190 degrees on the bottom, and bake for about 20 minutes to set.
After baking, you need to let it cool before demolding!
Next, let's make the lemon filling
Peel out the yellow peel of the lemon and pour it into the pan
Pour all the ingredients except the butter into the pan and stir well with an egg whip
Turn on the lowest heat, stir with a spatula while cooking, and cook until the yogurt is thick, then remove from heat
Add the butter, melt with residual heat and stir well
Sift the lemon filling once for a more delicate taste and place it in a piping bag
Squeeze the lemon filling into the tart shell and refrigerate for 1 hour
Then garnish with cream and fruit on the top!