Recipe for Lemon Cream Tart

1.First make the lemon cream filling.Take a lemon, scrape off the yellow skin, scrape it with a knife, and then chop it finely (a small spoonful is enough, not the white part), and chop it very finely.Squeeze out 1 tablespoon lemon juice.If you like lemon, you can add more.

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  2. Dissolve milk powder with warm water, add 50g butter, put it into a milk pot and bring to a boil over low heat.Be sure to stir when cooking to avoid sticking to the pan.

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  3.Use another large bowl, add lemon zest, lemon juice, egg yolk, and cornstarch , low-gluten flour, white sugar.

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  4. Beat evenly with a whisk.

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  5. Add the boiled milk and butter mixture to the lemon mixture bowl and stir while adding.After stirring evenly, return the milk pot to continue cooking.

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  6. Stir while cooking to avoid sticking to the pan.(It’s easy to stick to the pan, so stir all the time!!!) The mixture becomes very thick.Then turn off the heat and put it in cold water to cool down, still stirring constantly.After the temperature drops, leave it for a while and then put it in the refrigerator for more than 2 hours.I made it at night and used it today.

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  7. Make the tart crust.First mix low-gluten flour, buckwheat flour, butter, and white sugar.The butter does not need to be very soft.

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  8.Butter is wrapped in powder and crushed by hand, into small pieces and crushed into small pieces.of.

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  9.Then add a tablespoon of condensed milk.

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  10. Knead the flour into dough with your hands.Place in the refrigerator to chill for 1 hour.

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  11. Take out the refrigerated dough, divide it into ten lumps, and press them into the egg tart mold.Pie crust shape.I used buckwheat flour so the dough was looser.Knead to form a ball.

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  12.After pressing everything.Preheat the oven to 190 degrees.

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  13. Place in the second to last layer of the oven.Bake for 15 minutes.Take out and let cool.Then demould.

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  14. Take the lemon cream mixture out of the refrigerator and beat it with a whisk.It is relatively hard and thick, so beat it slowly.

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  15.Put the piping bag into the largest piping nozzle and fill it with lemon cream.

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  16. Cut the tip of the piping bag to reveal the piping tip.Squeeze lemon cream onto tart crust.Extrude the shape you like.

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  17.All done!