rose lemon tart rose lemon tart lemon tart practice lemon tart cake recipe
This is my first time making lemon tarts and the recipe is very simple
#rose lemon tart
Tapie:
140g low-gluten flour
Baked almond flour 10g
70g unsalted butter
2 egg yolks
30g powdered sugar
Salt 1g
1. After the room temperature cream is whipped, add the sifted powder, stir well, and then add the egg yolk
2. After the dough is formed into a ball, divide it into a dough of 50g, which can be divided into about 6 pieces
3. Bake the oven at about 170 degrees, and bake at 150 degrees for about 22 minutes (according to your own oven temperature)
4. After baking, brush with egg white liquid as a waterproof layer, so that the crispness of the crust will not become brittle after the filling is placed
Lemonade part:
200g whole egg liquid (about 4 eggs)
150g unsalted butter
110g lemon juice
100g sugar
Corn flour 12g
About 10g lemon zest
gelatin tablets 5g
Tips: 1. Use freshly squeezed lemons for better taste
2. Keep stirring when cooking the filling to avoid overcooked egg liquid
3. The hand-held stirring rod can be omitted
4. For the flower mouth, I use Sanneng SN7082-six tooth flower mouth
rose lemon tart
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rose lemon tart
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