Exquisite afternoon tea! Sweet and sour French lemon tart!

Cooking Instructions

1. First of all, prepare the ingredients needed for the tart shell, and use the eggs at room temperature

   

2. Soften the butter until toothpaste-like, add powdered sugar and mix well using a spatula

   

3. Then use an electric whisk on medium speed for 1 minute to beat evenly

   

4. Add the eggs in portions and continue to beat evenly

   

5. Then sift in the cake flour and stir with a spatula until flocculent

   

6. Wear gloves and knead it until there is no dry powder, cover with plastic wrap and relax at room temperature for 1 hour

   

7. Once relaxed, divide the dough into 12 pieces of 40g dough

   

8. Divide 40 grams of dough into 15 grams + 25 grams, and the 15 grams of dough are compacted into the mold with a rolling pin

   

9. The remaining 25 grams of dough are wrapped in oiled paper and rolled into a rectangle of about 20cm x 2.5cm

   

10. Then put the rolled dough into the mold and press it with your hands

    

11. All the same operation (if you are too troublesome, you can put the whole dough in it and pinch it out of the cup shape by hand, but the disadvantage is that it is not so beautiful)

    

12. Then tie a small hole with a fork under the dough to prevent bulging during the baking process

    

13. Then put it in the middle layer of the preheated oven, 180 degrees on the top and 190 degrees on the bottom, and bake for about 20 minutes to set.

    

14. After baking, you need to let it cool before demolding!

    

15. Next, let's make the lemon filling

    

16. Peel out the yellow peel of the lemon and pour it into the pan

    

17. Pour all the ingredients except the butter into the pan and stir well with an egg whip

    

18. Turn on the lowest heat, stir with a spatula while cooking, and cook until the yogurt is thick, then remove from heat

    

19. Add the butter, melt with residual heat and stir well

    

20. Sift the lemon filling once for a more delicate taste and place it in a piping bag

    

21. Squeeze the lemon filling into the tart shell and refrigerate for 1 hour

    

22. Then garnish with cream and fruit on the top!