Amateur Women In Girdles

TART LEMON CREAM OF CHICKEN

I've always been a certain reticence towards the lemon cakes, and to make matters worse for tarts, but after that my bread machine is definitely deceased, and, indeed, started to repair (maybe ???), I went back to mix by hand. The inspiration comes from Lemon Tart but I had to introduce changes because the cream was TROPPPO REALLY SWEET! And for the sake of diet I replaced the butter cream (the original icetta) with cream.

Instead, what I find delicious pastry shell is a bit 'salty (and anyway it's really no sugar), which contrasts with the sour lemon and sweet cream ...
My version Final was as follows:

250 gr flour 190 gr

60 g butter milk or fresh cream

8 eggs

1 / 2 teaspoon salt
2 tablespoons water

4 lemons 150 grams sugar

For the pastry

the Beat 'water with 2 egg yolks (Save the whites), add the flour, add 125g of butter at room temperature, salt and knead. Form a ball, wrap in plastic wrap and put in the fridge for 30 minutes.

For the lemon cream

Put 6 eggs in a blender, combine sugar, milk, lemon juice, filtered, their zest and the remaining 65 grams of butter. Blend until frothy.

Roll out the dough into a pan (at least 24 cm in diameter, preferably 26) and poach at 190 ° card Bakery and weight for 12 minutes, remove paper and weights, spenellare the pastry shell with a little 'remained slightly beaten egg whites and cook for 8 minutes, until the pastry is lightly browned. Pour the cream into the crust and bake again at 150 degrees for about an hour. Allow to cool completely before serving. Decorate the surface with 3 thin slices of lemon.