The difference between pies and tarts is so thin that it doesn’t even exist. Make no mistake though this lemon tart is as flavorful as anyone can wish for!
As I most recently have some time, I was searching on the internet the other day. Looking for fresh, challenging tips, inspiring dishes that We have never tasted before, to amaze my family with. Searching for a long time unfortunately couldn’t discover too many interesting stuff. Just before I thought to give up on it, I came across this yummy and simple dessert simply by accident on Suncakemom. It looked so mouth-watering on its image, it called for prompt action.
It was not difficult to imagine the way it’s created, how it tastes and how much my husband might want it. Actually, it is extremely easy to keep happy him when it comes to treats. Yes, I’m a lucky one. Or possibly he is.Anyway, I got into the blog and simply followed the detailed instuctions that had been coupled with superb snap shots of the method. It just makes life much simpler. I could suppose it is a slight hassle to shoot photos in the middle of cooking in the kitchen because you normally have sticky hands therefore i sincerely appreciate the time and energy she devote for making this blogpost .
With that in mind I am empowered to present my own, personal recipes in a similar way. Appreciate your the idea.
I had been tweaking the initial mixture create it for the taste of my family. I must tell you that it was a terrific outcome. They enjoyed the taste, the thickness and enjoyed having a sweet like this during a lively week. They quite simply wanted even more, more and more. Thus next time I’m not going to commit the same mistake. I’m gonna twin the amount to get them delighted.
The origanal Lemon Tart is from SunCakeMom
Preheat oven to 350° / 180°C.
Put crust ingredients: flour, butter, eggs, agave syrup and some water into a mixing bowl.
Dough it by hand until it comes together and doesn’t stick neither to bowl nor to hand.
Take it out to a lightly floured surface to roll a disk size of the baking tray out of it.
Place the disk into the baking tray. Press down gently on the bottom and sides.
Poke some holes in the dough with a fork.
Place a baking paper and some kind of weight on top to prevent the dough elevating from the tray.
Put it in the preheated oven to bake about 15-20 minutes or until golden brown depending on the oven.
Squeeze the lemon and grate one of the lemon skin for zest.
Beat together the double cream, eggs and agave syrup.
Stir in the lemon juice and the zest.
Take crust out of the oven and pour the filling in.
Sprinkle some lemon zest on top then place the tray to bake in the oven for another half an hour. In case we have forgotten the zest worry not, it can be added anytime.
When it’s baked, take it out to cool down.
Slice and serve it chilled.