Tarte au citron or lemon tart is absolutely my favorite dessert😍 a simple yet delicious classic French pastry! What’s your favorite dessert?
P.S. My Linktree link in my bio has everything linked like the tools that I used in this video & my outfits – also similar vintage plates, mixing bowls, my bracelet, my oven, & more! Link is in my bio
Here's the recipe! (For 8 inch tart) Dough 100grams flour 50 grams cold butter, cut in small cubes 12 grams almond powder 30 grams icing sugar Pinch of salt 20 grams of egg or l used just egg yolk
Rub the flour and butter together till sandy texture. Add the rest of ingredients and mix till combined. Then put on table and using the palm of your hand, rub the dough out. Place dough in fridge for 30 minutes. Roll dough between 2 sheets of parchment paper with flour as needed to size of tart pan. Place dough in tart mold, making sure that dough is pushed downward into corners, so it doesn't shrink while baking. Cut off edges, prick all over with a fork then put in fridge or freezer for 30 minutes. Bake in a preheated oven at 350F/175C about 10-12 minutes or until lightly golden brown.
Lemon filling 140 grams of lemon juice- about 3 lemons Zest from 2-3 lemons 175 grams of sugar Pinch of salt 100 grams of butter 100 grams of yolks 3 whole eggs (Or 4 whole eggs and 2 yolks)
Whisk yolks and eggs in a bowl. In a medium saucepan combine the first 5 ingredients. Bring to an almost boil, then add to the egg mixture. Pour that back into the pan and whisk constantly over medium heat till it starts to bubble and is able to coat the back of a spoon. Pour the mixture over the baked dough and put back into oven for another 10 minutes of baking, till the edges are just set. It will still wiggle a little in the middle. Once baked, let cool for 10 minutes then put in fridge for at least 2 hours.
Then I whipped up some cream with a little mascarpone and sugar to taste! You could also use meringue to finish as well ☺️
Howdy, Ainsley. From western Pennsylvania USA. Love all your videos. I noticed in this video when you cracked the eggs of how much brighter yellow, almost golden, more natural and larger your eggs are compared to here in the supermarkets.
Beautiful as always 🥰 All the best and my favourite desserts contain eggs, and I cannot eat eggs due to intolerance 😢 I would love to make a version of this without eggs
Bon soir, Ainsley! Love your channel. This dessert looks delicious! I just read that there are no ovens in France–just toaster ovens. Is that true? Merci!
23 Comments
Tarte au citron or lemon tart is absolutely my favorite dessert😍 a simple yet delicious classic French pastry! What’s your favorite dessert?
P.S. My Linktree link in my bio has everything linked like the tools that I used in this video & my outfits – also similar vintage plates, mixing bowls, my bracelet, my oven, & more! Link is in my bio
Here's the recipe! (For 8 inch tart)
Dough
100grams flour
50 grams cold butter, cut in small cubes
12 grams almond powder
30 grams icing sugar
Pinch of salt
20 grams of egg or l used just egg yolk
Rub the flour and butter together till sandy texture. Add the rest of ingredients and mix till combined. Then put on table and using the palm of your hand, rub the dough out. Place dough in fridge for 30 minutes. Roll dough between 2 sheets of parchment paper with flour as needed to size of tart pan. Place dough in tart mold, making sure that dough is pushed downward into corners, so it doesn't shrink while baking. Cut off edges, prick all over with a fork then put in fridge or freezer for 30 minutes. Bake in a preheated oven at 350F/175C about 10-12 minutes or until lightly golden brown.
Lemon filling
140 grams of lemon juice- about 3 lemons
Zest from 2-3 lemons
175 grams of sugar
Pinch of salt
100 grams of butter
100 grams of yolks
3 whole eggs
(Or 4 whole eggs and 2 yolks)
Whisk yolks and eggs in a bowl. In a medium saucepan combine the first 5 ingredients. Bring to an almost boil, then add to the egg mixture. Pour that back into the pan and whisk constantly over medium heat till it starts to bubble and is able to coat the back of a spoon.
Pour the mixture over the baked dough and put back into oven for another 10 minutes of baking, till the edges are just set. It will still wiggle a little in the middle.
Once baked, let cool for 10 minutes then put in fridge for at least 2 hours.
Then I whipped up some cream with a little mascarpone and sugar to taste! You could also use meringue to finish as well ☺️
Voila et bon appétit !
Yum! 🐾💕🐾
❤
Perfecto! It looks delicious.
Recipe?
😋😋😋😋😋😋😋😋😋😋😋😋
C'est si bon!!! 😋❤️❤️❤️🎉🎉🎉
A delight like such is better enjoyed sitting down with a cup of coffee😊
Howdy, Ainsley.
From western Pennsylvania USA. Love all your videos.
I noticed in this video when you cracked the eggs of how much brighter yellow, almost golden, more natural and larger your eggs are compared to here in the supermarkets.
Love your work.
God bless.
Paladin
✨👋🏻😋👉🏻🥧✨ Delicious and Tre`s Beau 🌷🌿✨
Mouthwatering! It looks gorgeous, as do you, Ainsley, in your polka dot dress
Looks so scrumptious 😊
Beautiful as always 🥰 All the best and my favourite desserts contain eggs, and I cannot eat eggs due to intolerance 😢 I would love to make a version of this without eggs
What brand(s) of butter do you use?
Amazing!❤ i am coming to Paris some day to buy your coffee and pastry!
Bon soir, Ainsley! Love your channel. This dessert looks delicious!
I just read that there are no ovens in France–just toaster ovens.
Is that true?
Merci!
I need a recipe to follow 😊
Beautiful 🥰
Rest .plz take some rest u are exhausted.cooking.video making,editing take some digital detox.
ABSOLUTELY GORGEOUS DESSERT 😍 Anisley is so slim. Guess good genes😊 Always excellent video ❤
Heavenly!
Love your videos and love the items you use to make your delicious creations. Thank you for sharing 😊
Está linda❤e facil de fazer
Art🌸🥂🩷