John Myers
Ingredients for 1 servings:
- 280 g flour
- 150 g sugar
- 50 g hazelnuts, ground or sliced
- 2 eggs
- 100 g butter, cold
- 1 pinch of salt
- 2 eggs
- 10 g vanilla sugar
- 5 tbsp sugar
- 50 g white chocolate
- 1 tsp black pepper, freshly ground
- 25 g butter
- 3 lemons, untreated
Instructions
Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes
For the pastry, beat the sugar and eggs until fluffy. Gradually add the remaining ingredients and knead into a shortcrust pastry. Divide the dough into two portions and roll out into circles between two floured sheets of baking paper. The diameter should be slightly larger than the tart tin. Grease the tart tin and place one of the circles in it as the base, pulling up one edge. For the cream, finely chop the chocolate. Grate the lemon zest and then squeeze the juice from the lemons. Mix all ingredients in a metal bowl or saucepan. Heat very slowly over a low heat over a bain-marie until the cream begins to thicken; this will take a while! Please be patient here so the egg doesn’t curdle. Pour the lemon cream into the tart tin and carefully cover with the pastry lid. Bake at 180°C (fan oven) for about 30 minutes. Dust with powdered sugar after it has cooled.
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