Tart au citron et petit fruits

Ingredients for 1 servings:

• 2 lemon(s), untreated, zest and juice
• 75 g sugar
• 2 large eggs
• 80 g butter
• 250 g flour
• 125 g butter, soft
• ½ jar water
• 1 packet of vanilla sugar
• 1 pinch of salt
• 100 g berries, mixed
• 2 egg whites, possibly
• 20 g sugar, if desired

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours

tender and delicious – typically French

First, prepare the shortcrust pastry, as it will be refrigerated for an hour. Mix the flour, butter, vanilla sugar, and salt together and press everything together. Add the water and knead until a smooth dough forms. Refrigerate the dough for an hour. Then press it into a baking dish and pre-bake at 180°C for 20 minutes. For the custard, whisk the eggs and sugar in a pan until smooth. Add the lemon zest and juice and mix again. Cut the butter into small pieces and add them. Heat the mixture slowly until a thick custard forms (about 2 minutes from simmering). The custard must be heated gently, stirring constantly until it reaches the desired consistency. Briefly mix the berries with the custard and pour it onto the pre-baked pastry. If you like, you can decorate the tart with meringue; simply whisk 2 egg whites with 20g of sugar until stiff peaks form and arrange it decoratively on the tart. Place the tart in the oven at 180°C for another 8 minutes.