Will you try to make this Lemon cream tart with wild berries by Chef Sílvia Brandi? A simple recipe with a delicious result, with wine pairing suggested by Outwine. Did you make it already? Share with us how the outcome was!
INGREDIENTSB
FOR THE PASTRY
250 g flour
120 g butter at room temperature
100g sugar 2 eggs
1 teaspoon vanilla extract
1 teaspoon baking powder
FOR THE FILLING
200 ml of cream
300 ml milk
Zest of 1 lemon
140 g sugar
70 g corn flour
5 egg yolks
200 g red berries
Fresh mint leaves
INSTRUCTIONS
1. Cut the butter into small pieces, mix with the sifted flour and yeast.
2.Add the eggs and the vanilla extract and knead to a smooth dough. Wrap in cling film and let it rest in the fridge for about 30 minutes.
3. Meanwhile, prepare the cream. Heat the cream and the lemon peel in a saucepan.
4. In a separate bowl, lightly beat the egg yolks with the sugar until you get a whitish cream.
5. Sift the cornflour, mix with the milk and stir.
6. Place this on a low heat, stirring constantly, until it thickens. Remove from the heat and set aside to rest.
7. Roll out the pastry dough and place in a buttered and floured pie tin.
8. Cover with greaseproof paper and baking beans. If you don’t have baking beans, use dry rice or beans. Blind bake bake for about 25 minutes.
9. Let the pastry case cool then fill with the lemon cream, the berries and the mint leaves.
10. Serve cold.