Lemon Tart
For the tart:
* 2 cups. flour, all purpose
* 1 / 2 cup. margarine, cold
* 4 tablespoons sugar
* 1 / 2 teaspoon salt
* 2-3 tablespoons water, chilled
* 1 egg yolk
For the lemon cream:
* 1 cup. sugar
* 6 tablespoons flour
* 6 egg yolks
* Juice of 1 lemon
* 2 tablespoons margarine
* 1 cup. water
For the cream decoration:
* 1 milk carton full VLACHAS
* 1 cup. cream
* 4 tablespoons sugar, caster
What we do:
Cut margarine into cubes, sprinkle them in a bowl with the flour and stir until they unite and become debris. Add egg, sugar, salt, and knead slowly add ice water.
Knead the ingredients, until dough is smooth and homogeneous. Shape the dough into ball, cover with transparent film and refrigerate for half an hour.
Meanwhile, prepare the cream.
In a bowl mix the flour, sugar and add yolks beating with the mixer to combine. Place the bowl in a bain marie and add the water stirring continuously, until mixture thickens. Then add the lemon juice, margarine, stir, remove from heat and let the custard cool.
Preheat the oven to 180oC.
Remove the tart dough from refrigerator and roll with rolling pin into a thin sheet. Lay the sheet in a silicone mold and press to cover and side walls. Hole with a fork the surface of the tart in several places and bake in preheated oven for about 10-15 minutes, until golden brown.
Remove from the oven, let stand 5 minutes to cool and spread over cream lemon. Then we put in the refrigerator for about 20 minutes and prepare the cream garnish.
In mixer bowl whip cream, milk VLACHAS complete and powdered sugar until fluffy.
Remove the lemonotarta from the refrigerator and serve in pieces, garnished with a spoonful of cream.
Advice When you put the mixture in double boiler, be careful not rise much temperature.