Lemon and Coriander Tart

Name: Lemon and Coriander Tart
Prep time: 35 min
Cook time: 25 min
Total time: 1 h
Yield: 1 TART
Cuisine: Bucătărie franceză
Ingredients: 180 g all-purpose wheat flour 000; 285 g unsalted butter 82% fat (85 g for dough, 200 g for cream); 60 g powdered sugar; 4 eggs size M (1 for dough, 3 for cream); 1 pinch fine table salt; 180 g 100% lemon juice; 170 g white granulated sugar; 10 g fresh potted coriander

60 min

Under an hour

Sezamo

Ingredients

Price per portion:RON 35.83

TART INGREDIENTS

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White wheat flour 000 180 g de făină albă de grâu 000

Unsalted butter 82% fat 285 g de unt nesărat 82% grăsime (85 g pentru aluat, 200 g pentru cremă)

Powdered sugar 60 g de zahăr pudră

Chicken eggs 4 ouă mărimea M (1 pentru aluat, 3 pentru cremă)

Salt 1 praf de sare de masă fină

Lemon 180 g de suc de lămâie 100%

White granulated sugar 170 g de zahăr tos alb

Fresh coriander 10 g de coriandru proaspăt la ghiveci

Preparation method

PREPARING THE SHORTCRUST PASTRY

From 180 g flour, 85 g butter, 60 g powdered sugar, 1 egg, and a pinch of salt, quickly knead a homogeneous dough. Form a ball, wrap it in cling film, and refrigerate for 30 minutes.

Roll out the chilled dough and place it in a 23 cm diameter tart pan. Place a sheet of baking paper over the dough and add pie weights. Bake for 15 minutes at 160°C with convection, then remove the weights and bake for another 5-10 minutes. Let it cool completely.

PREPARING THE CREAM AND ASSEMBLY

Chop the coriander. In a small saucepan, mix it with 3 eggs, 170 g granulated sugar, and 180 g lemon juice. Heat over low heat, stirring continuously, until it begins to thicken (75°C). Pass the mixture through a fine sieve and let it cool slightly.