The weather has been so beautiful lately in Amsterdam, up to 36Â° and I must say that I love it! The city is blooming and everybody is outside getting some sunshine vitamin. What Amsterdammers do when it is nice weather?
1- Seat on a terrace
2- Picnic in Vondelpark
3- BBQ with friends
4- Rent a boat
5- Go the beach
So many great options but my favorite is cruising around 17th century canals with friends, wine and great dessert. The perfect dessert to go along with is the classic Lemon tart. The smoothness of the cream and the freshness of the lemon makes it my ideal summer treat!
For this recipe you will need bottom free tart ring and steel bowl for the bain-marie (you can also use a small pan in a big pan). Â TheÂ sweet pastry dough can be done aÂ day or two days before.
- 60g butter
- 45g icing sugar
- 25g free-range eggs
- 15g almond meal
- 115g flour
- 200g free-range eggs
- 200g icing sugar
- 10g maizena
- 100g lemon juice
- 125g butter
- In a bowl, mix soft butter and sugar together (well but not too aerate), then add the eggs, then add together flour and almond meal.
- Work the dough until homogeneous then scrape the dough out of the bowl and form a ball. Wrap it with plastic film, then press down and flatten to thickness of about 2 cm (this will make the dough easier to roll out).
- Reserve in the fridge for at least 45 minutes.
- Preheat the oven to 180Â°C. Take the dough out of the fridge and roll it out to a thickness of 3 mm. Place into the bottom free tart ring. Prick the dough lightly with a fork and blind bake in the oven for 17 minutes.
- Take the tart shell out of the oven and leave to cool completely, then unmould.
- With a whisk, mix in a bowl eggs, icing sugar, maizena and lemon juice together.
- Cook the mixture au bain-marie until it become thick (it takes about 5 minutes)
- Add the butter is small bits and mix well.
- Pour the warm lemon cream in the tart.
- Cool down in the fridge for 1 hour.
Tags: lemon, summer, tart