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This lemon tart has become one of my favorite desserts when I want something both classic and crowd-pleasing. The velvety lemon custard sits beautifully in a crisp buttery crust, and the almond flakes on top add just the right touch of texture and elegance. I first made this tart for a spring gathering, and it quickly disappeared from the table before I could grab a second slice.
Ingredients
- All purpose flour: provides structure and crispness to the crust
- Sugar: adds sweetness and helps with crust browning
- Vanilla sugar: gives aromatic depth choose a pure kind if possible
- Pinch of salt: balances the flavors
- Baking powder: lightens the crust texture slightly
- Cold butter: ensures a flaky and tender crust use high quality
- Medium eggs: help bind the dough and enrich flavor
- Egg yolks: thicken the custard and make it smooth
- Sugar: sweetens the lemon cream without overpowering
- Cornstarch: helps the custard set firm but still creamy
- Grated lemon zest: gives strong natural citrus aroma
- Whole milk: makes the filling rich and smooth
- Fresh lemon juice: brightens and sharpens the flavor
- Almond flakes: add crunch and a nutty layer on top
- Powdered sugar: finishes the tart with a delicate dusting
Step-by-Step Instructions
- Make the Dough:
- In a large bowl mix flour sugar vanilla sugar salt and baking powder. Cut cold butter into small cubes and rub into the dry mix until crumbly. Add the eggs and mix just until a soft dough forms without overworking it.
- Chill the Dough:
- Form the dough into a ball wrap in plastic and freeze for 30 minutes. This step keeps the crust flaky and easy to work with.
- Prepare the Tart Pan:
- Grease a 24 cm tart or springform pan with butter and set it aside ready for use.
- Make the Lemon Cream:
- In a saucepan whisk together egg yolks sugar cornstarch and lemon zest. Gradually pour in milk while whisking to avoid lumps. Cook over medium heat stirring constantly until thickened then remove from heat and stir in lemon juice. Let it cool slightly before using.
- Assemble the Tart:
- Take the chilled dough and press it evenly into the prepared pan covering the bottom and sides. Pour the warm lemon cream over the crust and smooth it out.
- Decorate and Bake:
- Sprinkle almond flakes on top and bake in a preheated oven at 180 C for 45 to 50 minutes until the tart is golden and set.
- Cool and Serve:
- Allow the tart to cool fully in the pan before removing. Dust with powdered sugar just before slicing and serving.
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Lemon is the ingredient I always look forward to using in this tart. Its sharp brightness cuts through the creamy base and transforms a simple custard into something truly special. My kids love helping with the powdered sugar finish—it’s become a little tradition before serving.
Storage Tips
Refrigerate the tart in an airtight container for up to three days. For longer storage freeze the crust dough separately before use. If fully baked wrap slices and freeze individually to enjoy later.
Ingredient Substitutions
Use lime or orange zest and juice for a twist. Swap whole milk for coconut milk for a dairy free option. Replace sugar with a natural sweetener like erythritol if needed.
Serving Suggestions
Pair slices with fresh raspberries or blueberries. Add a dollop of whipped cream or Greek yogurt. Serve with tea coffee or a glass of chilled prosecco.
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Cultural Context
This tart draws from European traditions where custard tarts are common in both French and Italian patisserie. Its lemony twist combined with almond is especially reminiscent of Mediterranean sweets that balance rich creaminess with fresh nutty textures.
Frequently Asked Questions About Recipes
- → Can I make the tart a day ahead?
Yes, the tart can be made a day in advance. Store it in the refrigerator and dust with powdered sugar just before serving.
- → Can I substitute almond flakes with something else?
Yes, you can use chopped pistachios or omit the nuts entirely for a smoother finish.
- → What type of lemon is best for this tart?
Fresh, unwaxed lemons are ideal for both zest and juice to ensure bright, natural flavor.
- → How do I prevent the custard from curdling?
Stir constantly while cooking and add lemon juice only after removing the custard from heat.
- → Can I freeze the dough for later use?
Yes, the dough can be frozen for up to a month. Thaw in the fridge before rolling out.
- → What’s the best way to toast almond flakes?
Spread them in a single layer on a baking sheet and toast in a preheated oven at 160 °C for 5–7 minutes.