Lemon Buttermilk Tart

Ingredients for 1 servings:

• 200 g flour
• 100 g butter
• 2 tbsp sugar
• 1 pinch of salt
• 75 ml water, ice cold
• Flour for the work surface
• Dried pulses for blind baking
• 300 ml buttermilk
• 4 eggs
• 2 egg yolks
• 2 lemon(s), organic, zest of both, juice of one
• 250 g sugar, more to taste
• 1 pinch of salt
• e.g. powdered sugar
• e.g. mint leaves or lemon balm leaves

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour 10 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 3 hours

summery light, for a 22 cm tart tin, approx. 8 pieces

First, make the dough. Put the flour, salt, and sugar in a bowl or food processor. Then add the cold, finely diced butter and quickly mix everything until the butter is only the size of a pea in the dough. Then add the ice-cold water and quickly mix everything into a dough. Do not overknead/overwork; it’s okay if there are still pockets of butter. Wrap the dough in cling film and refrigerate for about 1 hour. Preheat the oven to 200°C (top/bottom heat) and prepare a tart pan with a diameter of about 22 cm. Roll out the dough on a lightly floured surface and press it into the tart pan, pulling up the edges as well. Trim off any excess at the top edge or turn it inside out. Alternatively, you can use a springform pan and pull up a 3 cm high edge. Prick the base several times with a fork. Then return the pan to the refrigerator for another 10 minutes. Then cover the tart with baking paper, weigh it down with dried pulses such as peas, beans, or other blind baking weights, and bake for about 15 minutes (blind baking). Remove the baking paper and peas and bake for a further 10-15 minutes. During the last 10 minutes of pre-baking time, you can prepare the filling. To do this, combine all the ingredients and quickly whisk until smooth. Once the blind baking phase is over, remove the tart from the oven and reduce the baking temperature to 170°C. Carefully pour in the filling and return everything to the oven for about 1 hour. The tart will start to brown about halfway through the baking time. If the tart is getting too dark, you can loosely cover it with baking paper or aluminum foil for the remainder of the baking time. After baking, the center of the tart may still be a little wobbly, similar to a cheesecake, but this will settle as it cools. Let the tart cool on a wire rack, then refrigerate for a few hours or overnight. Dust with powdered sugar before serving. You can also garnish with some lemon zest and mint or lemon balm leaves.