Lemon tart with creme fraiche and almonds
8 servings
360 minutes
Lemon tart with crème fraîche and almonds is a true embodiment of refined taste and delicacy in Italian cuisine. Its roots delve deep into Mediterranean traditions, where citrus and almonds are constant symbols of culinary perfection. The crispy shortcrust pastry made with almond flour gives the dessert an exquisite texture, while the airy crème fraîche combined with lemon curd fills it with refreshing tartness and velvety softness. The finishing touch is the praline crumble made from caramelized almonds, adding subtle sweetness and pleasant crunch. This tart is not just a treat but a true work of art, perfectly suited for both morning tea and as a finale to an exquisite dinner.
1
We prepare shortcrust pastry: sift flour, powdered sugar, and a pinch of salt, add 150 g of butter and quickly rub into fine crumbs. Add 2 yolks and almond flour, and gently knead into an elastic dough. Flatten and store in a plastic bag in the refrigerator for at least 4 hours. I stored it overnight.
- Wheat flour: 250 g
- Powdered sugar: 60 g
- Salt: pinch
- Butter: 290 g
- Egg yolk: 6 pieces
- Almond flour: 30 g
2
Preparing curd: zest one lemon and mix it with sugar, let it sit for 30 minutes. Squeeze 70 ml of juice from the lemons, take 1 tbsp of juice and dissolve gelatin in it. Set aside. Mix lemon sugar, remaining juice, and 4 yolks, place over a water bath and cook for about 10 minutes while stirring constantly. Check by dipping a wooden spatula into the cream; if a line forms when you run your finger through it, keep cooking. Once done, remove from heat, strain and mix in the swollen gelatin and then add 140 g of butter. Refrigerate overnight.
- Lemon: 2 pieces
- Sugar: 140 g
- Lemon juice: 70 ml
- Gelatin: 2 g
- Egg yolk: 6 pieces
- Butter: 290 g
3
We bake shortcrust pastry: I had a 20 cm mold. We place the dough (I used about 2/3 of it) in the mold and make 3 cm high edges. Preheat the oven to 180 degrees. Poke the bottom frequently with a fork and place it in the preheated oven for 20-25 minutes (adjust the time as needed).
4
Preparing the grilazh: spread almonds on a heated pan, add 50 g of fine sugar and let it melt over medium heat, then add another 50 g of fine sugar and let it melt as well. Once the sugar turns amber - place it on parchment and let it cool. When cooled, break into small pieces and put in a blender. This will result in very fine grilazh crumbs.
- Almond: 50 g
- Fine white sugar: 100 g
5
Cream: mix crème fraîche and curd with a mixer on medium speed until smooth. Pour into the baked, cooled tart shell and grate some lemon zest on top.
- Crème fraiche: 250 g
- Lemon juice: 70 ml
6
Decoration: sprinkle a layer of nougat crumbs over the cream and refrigerate overnight.
- Fine white sugar: 100 g