John Myers
Lemon Tart À La Saint-Tropez (Christian Henze)
The perfect lemon tart à la saint-tropez (christian henze) recipe with a picture and simple step-by-step instructions.
- 80 g Wheat flour
- 80 g Whole wheat flour
- 100 g Margarine
- 50 g Sugar
- 0,5 tsp Baking powder
- 0,5 tsp Vanilla sugar
- 3 tbsp Powdered sugar
- 200 ml Almond milk
- 4 tbsp Potato flour
- 4 Pc. Lemon untreated
- Put the two flours, margarine, sugar, vanilla sugar and baking powder in a bowl and knead into a shortcrust pastry. Then wrap the dough in foil and refrigerate for 30 minutes. Preheat the oven to 150 degrees.
- Then roll out the dough thinly or simply press it into four small baking tins by hand. Then bake in the preheated oven for 30 minutes.
- In the meantime, briefly bring the icing sugar with the almond milk to a boil in a small saucepan. Mix the potato flour in 3 tablespoons of cold water until smooth. Remove the boiling milk from the plate, stir in the potato flour and bring to the boil again. After boiling again, remove from heat and immediately stir in the lemon juice and lemon zest. Put the mixture on the pre-baked base and bake the cakes at 180 degrees for another 15 to 20 minutes.
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