Creamy lemon tart in a crispy puff pastry
Ingredients for Creamy lemon tart in a crispy puff pastry
| Amount | Ingredient |
|---|---|
| 1 Pk | Puff pastry from the refrigerator, á g 230th |
| dry beans or lentils (to weigh down the dough) | 300 grams |
| Buttermilk lemon | 2 tbsp |
| Cornstarch | 4th untreated lemons |
| 200 grams | Sour cream |
| 4th Eggs | 80 grams |
| Sugar | 1 pinch |
| Salt | 1st untreated lime |
Creamy lemon tart in a crispy puff pastry Directions
Preheat the oven to 210 ° C (fan 190 ° C) 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 ° C (125 ° C fan). Mix the buttermilk with the cornstarch. Gradually add the juice 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.
