Lemon Cream Tart Almond Flakes (Printable Recipe)
Creamy lemon tart with almond flakes on a buttery crust perfect for gatherings and citrus lovers alike.
# Ingredients You'll Need:
→ Crust
01 -
340 g all-purpose flour
02 -
100 g sugar
03 -
8 g vanilla sugar
04 -
1 pinch salt
05 -
4 g baking powder
06 -
100 g cold butter
07 -
2 medium eggs
→ Lemon Cream Filling
08 -
2 egg yolks
09 -
80 g sugar
10 -
45 g cornstarch
11 -
Zest of 1 lemon
12 -
500 ml whole milk
13 -
40 ml fresh lemon juice
→ Decoration
14 -
Almond flakes as needed
15 -
Powdered sugar for dusting
# Steps to Follow:
01 -
Combine flour, sugar, vanilla sugar, salt, and baking powder in a bowl. Add cubed cold butter and rub into dry ingredients until mixture resembles coarse crumbs. Incorporate eggs and gently mix to form a soft dough. Avoid over-kneading.
02 -
Shape the dough into a ball, wrap in plastic, and freeze for 30 minutes to enhance flakiness.
03 -
Grease a 24 cm tart or springform pan with butter and set aside.
04 -
Whisk egg yolks, sugar, cornstarch, and lemon zest in a saucepan. Gradually add milk while whisking to avoid lumps. Heat over medium and stir until thickened into a custard. Remove from heat and stir in lemon juice. Let cool slightly.
05 -
Roll or press chilled dough into the tart pan, covering the base and sides. Pour the slightly cooled custard into the crust and smooth the surface.
06 -
Sprinkle almond flakes on top. Bake in a preheated oven at 180°C (360°F) for 45 to 50 minutes until golden and set.
07 -
Allow tart to cool completely before removing from pan. Dust with powdered sugar prior to serving.
# Extra Tips:
01 -
Use a removable-bottom tart pan for easier serving.
02 -
Do not skip dough chilling—it ensures a tender crust.
03 -
Add lemon juice only after custard is removed from heat to prevent curdling.
04 -
Let the tart cool fully before slicing for clean presentation.
05 -
Lightly toast almond flakes for deeper flavor.