Creamy lemon cream tart in a crispy puff pastry
Ingredients for Creamy lemon cream tart in a crispy puff pastry
| Amount | Ingredient |
|---|---|
| 1 Pk | Puff pastry from the refrigerator |
| approximately 230 g dry beans or lentils (to weigh down the dough) | |
| 150th g buttermilk lemon | 200th g whipped cream |
| 2nd Tablespoons cornstarch | 4th untreated lemons |
| 150th g sour cream | 4th Eggs |
| 80th g sugar | 1st Pinch of salt |
| 1st untreated lime |
Creamy lemon cream tart in a crispy puff pastry Directions
Preheat the oven to 210 degrees (190 degrees convection) Preheat. Carefully roll up the pastry and pour into a mold of 28 cm in diameter so that an edge arises. Then place the dough on baking paper and complain finger thick with dry beans to the bottom of the dough during baking remains flat.
The dough for about 12 minutes bake blind. Once baked, the dough is to reduce the oven temperature to 140 degrees (125 degrees convection). Mix the buttermilk with the cornstarch lemon. Gradually add the whipped cream, the attrition of four lemons, sour cream, eggs, sugar and salt.
Then pour the mixture on the partially baked pastry base and bake for 60-70 minutes in the preheated oven. Zest of two lemons and one lime to decorate and remove the lemon tart.
