Lemon tart with almonds

1 . Stage

Prepare the products so that everything is at hand. The butter for both the batter and the cream should be softened, at room temperature.

2 . Stage

Mix the flour, melted butter, egg, sugar and almond flour (you can grind the almonds yourself). Knead the dough and form it into a ball.

3 . Stage

Place the dough in the form, make the sides. Prick the bottom with a fork.

4 . Stage

Cover with crumpled parchment, fill with beans or peas. Bake for about 20 minutes at 170°C, then remove the crust from the oven, carefully pour in the peas and remove the parchment.

5 . Stage

Return the cake to the oven and finish baking it until the rims are golden. Set aside.

6 . Stage

Wash the lemons, grate the yellow part of the zest.

7 . Stage

Pour a little water in a saucepan, add 1 tsp. sugar, heat until it dissolves, pour the gelatin.

8 . Stage

Roll lemons on the table, cut in half, squeeze out the juice. About 150 ml will be needed.

9 . Stage

In a saucepan, mix the eggs, lemon juice, zest, and remaining sugar. I had eggs of the second category, so there are 5 of them.

10 . Stage

Whisk until the mixture thickens. The recipe says to do it in a water bath. I did not have enough patience, put it on medium heat and everything came out quickly. Add soft butter, mix thoroughly until homogeneous. Set aside.

11 . Stage

Heat the gelatin until completely dissolved, if there are any grains, strain it out. Pour into the cream, mix carefully and very thoroughly.

12 . Stage

Then pour it over the dough, put it in the cold. I put it on the balcony overnight.