Lemon tart with citrus cream

1.For the dough with flour room warm butter, salt and 1 tablespoon cold water and knead well. The dough quickly with your hands into a ball and place in foil wrapped around a cool 30 minutes. Preheat the oven to 220 degrees (200 degrees convection) Preheat.

2.A tart dish (diameter 22 cm) thick. Put the dough on a floured work surface with the palm flattened and folded. Repeat two times to make the dough pliable. Dough to roll out the form and size of the tart in the dish, thereby pulling up an edge. The pastry evenly with a fork, cover with greaseproof paper and fill with the legumes. Pre-baking on the bottom rack about 15 minutes. Legumes, remove baking paper and bake the soil for another 15 min. Remove and let cool.

3.For the cream rinse off the lemon hot, pat dry and rub off the peel. Fruit in half and squeeze. Whisk eggs with sugar in a saucepan. Lemon zest, juice and add butter. Mix well and put over low heat, stirring constantly with a whisk to a boil until the cream thickens.

4.Creme spread on the tart base and smooth out. Distribute lemon slices decoratively on it. Approx. 60 min to cool at room temperature. Sprinkle with powdered sugar.