Lemon tart

Ingredients

150 g flour

50 g sugar

80 g almond flour/ground almonds

120 g cold butter, cut into cubes

1 egg yolk

2 tbsp cold water

vanilla

3 tsp lemon zest /from about 2 lemons/

80 ml lemon juice

3 eggs

100 g sugar

200 ml heavy cream for cooking or sour cream

The flour, sugar, ground almonds, and butter are mixed together and rubbed with your hands until they form crumbs.
The yolk and water are added; mix again until the ingredients are combined.
The dough is wrapped in plastic wrap and placed in the refrigerator for 30 minutes.
Meanwhile, preheat the oven to 190°C.
After removing from the refrigerator, knead the dough with your hands to warm it and soften it.
Roll out into a crust and transfer to a tart pan /diameter about 23 cm/.
Press the crust into the sides of the pan and trim off the excess with a knife.
Bake the tart crust for 13 minutes.
Meanwhile, make the lemon filling: beat all the ingredients with a mixer for 5 minutes.
Reduce the oven temperature to 180°C.
Pour the lemon filling over the partially baked crust and bake for 30 minutes.
When the tart has a golden crust, cool to room temperature and then refrigerate.
You can sprinkle with powdered sugar, chocolate shavings, caramelized orange and lemon peels, or anything else you like before serving.