Lemon Tart with Fruit

Ingredients:

— 180g flour

— 55g powdered sugar

— 115g butter

— 1 large egg + 1 egg for brushing

— vanilla to taste

— any berries and fruits for decoration

For the filling:

— 250g eggs

— 250g sugar

— 150ml lemon juice

— 20g lemon zest

— 150g butter

— a pinch of salt

Step-by-step recipe:

Step 1
1. For the filling, beat the eggs with salt until homogeneous. Add sugar, lemon juice, and zest, mix well. Heat in a saucepan with a thick bottom over low heat, stirring constantly with a whisk until the cream thickens (if you dip a spoon into it and run your finger over it, a clear trace remains). Cool, stirring, for 10 minutes.

Step 2
2. Cut the butter into cubes with a side of 1–1.5 cm. While stirring the warm cream with a whisk, add the butter in 2–3 cubes at a time. Cover the cream with plastic wrap (so that it touches the surface). Cool and chill for at least 6 hours.

Step 3
3. For the crust, cut the cold butter into cubes. Grind the flour, powdered sugar, and butter in a food processor until crumbly. Add the egg and vanilla. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for 1–2 hours.

Step 4
4. Roll out the dough into two circles, place them in two 20–22 cm diameter pans. Press against the edges, leaving hanging edges. Prick the bottom with a fork, line with parchment paper, and fill with weights (baking beans, dried beans, rice, etc.). Bake at 180°C for 15 minutes. Remove the weights and paper, brush the dough with egg, bake at 160°C for another 25 minutes. Completely cool without removing from the pans.

Step 5
5. Spread the cream over the dough, smooth it out, and refrigerate for another 6 hours. Trim the edges. Decorate the tart with fruits and berries to your liking.