Photograph of the finished Tarte au citron

France · Bánh tart kem chanh vàng

Tarte au citron

2 hr Hands-on time + 4 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 800 g
  • Photograph of Unsalted butter Unsalted butter 720 g
  • Photograph of Powdered sugar Powdered sugar 320 g
  • Photograph of Chicken eggs Chicken eggs 16
  • Photograph of Yellow lemons Yellow lemons 12
  • Photograph of Sugar Sugar 560 g
  • Photograph of Almond flour Almond flour 120 g
  • Photograph of Salt Salt 8 g

Method

  1. 1 Knead the dough with cold butter, powdered sugar, and almond flour, then refrigerate for 2 hours.
  2. 2 Roll out the dough in the mold and bake for 22 minutes with a heavy layer of beans on top.
  3. 3 Cook the lemon cream with eggs, sugar, lemon juice, and lemon zest over low heat for 10 minutes.
  4. 4 Remove from heat when the cream reaches 82 degrees, then add the cold butter and beat until smooth and glossy.
  5. 5 Adding butter when the cream has cooled down is the secret to smooth cream; adding it while it's hot will cause the cream to separate.
  6. 6 Strain the cream through a sieve, pour it into the pastry shells, and refrigerate for 4 hours.

With an appliance

  • Air fryer 1 hr 44 min

    For step 2: spray tart crust with oil, fill with heavy beans, then run a hot air fryer at 195 degrees for 14 minutes and rotate the mold after 7 minutes; the bottom dries faster, use a smaller mold that fits the basket.

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