Filled lemon tart

Ingredients for 1 servings:

• 200 g flour
• 1 pinch of baking powder
• 75 g sugar
• 1 packet of vanilla sugar
• 5 drops of flavoring (lemon flavor)
• 1 egg yolk
• 100 g butter
• Flour for the work surface
• Fat for the mold
• Peas for blind baking
• 150 g sugar
• 1 packet of vanilla sugar
• 150 g butter
• 4 eggs
• 150 ml lemon juice
• 50 ml water
• ½ pack of pudding powder (vanilla flavor)
• 500 ml cream
• 3 packs of cream stiffener
• 50 g sugar
• 250 g low-fat curd cheese
• 4 tbsp lemon juice
• 100 g chocolate coating, whole milk
• 1 lemon(s) (organic)

Instructions

Working time approx. 1 hour 20 minutes; Total time approx. 1 hour 20 minutes

For the dough, combine the flour and baking powder and sift it into a mixing bowl. Add the sugar, vanilla sugar, lemon flavoring, egg yolk, and butter. Using a hand mixer fitted with a dough hook, mix the ingredients thoroughly, first briefly on the lowest speed, then on the highest speed. Then knead on a floured surface until you have a smooth dough. If it’s sticky, simply chill for a while. Grease a 26 cm springform pan. Roll out the dough between two cut-open freezer bags. Peel off the top freezer bag and place the dough in the pan using the second freezer bag. Form a rim. The rim should be no more than 3 cm high. Peel off the second freezer bag as well. Prick the base several times with a fork. Line a baking sheet with baking paper and fill with peas. Blind bake at around 160°C (do not preheat) for around 10 minutes. Let the cake base cool in the pan. For the filling, put the sugar, vanilla sugar, butter, eggs, lemon juice, water, and pudding powder in a saucepan and bring to a boil while stirring briefly. Pour the mixture onto the base and smooth it down. Bake the cake for a further 20-25 minutes at the same temperature. Allow the cake to cool in the tin. Once cooled, transfer immediately to a plate. For the topping, whip the cream with the cream stiffener and sugar until stiff. Mix the quark with the lemon juice and fold in the cream. Fill 1/3 of the cream and quark mixture into a piping bag fitted with a large serrated nozzle. Spread the remaining mixture over the top and sides of the cake. Decorate the cake with the mixture from the piping bag. Garnish with halved lemon slices dipped in melted chocolate, if desired.