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Avena Vital – Lemon Tart
Prep Time : 01h 00
Cooking Time : 00h 12
8 Tart
Preparation Time: 1 hour
Baking Time: 12 minutes
Outcome: 1 Tart (8 servings)
Tools needed: Mixer including bowl, kitchen scale, tart pan 18x3 cm
Ingredients
- Tart crust
- 100 g Avena vital
- 100 g German wheat flour type 1050
- 150 g Butter
- 70 g Sugar
- Lemon filling
- 5 g Lemon paste
- 150 g Water, warm
- 50 g Sugar
- 3 sheets Gelatine
- Cream filling
- 100 g Golden pastry cream
- 150 g Milk
- 100 g Yoghurt
Method
- Tart crust: Place all the ingredients into a mixing bowl and mix at low speed until the ingredients are well combined.
- Once mixed, wrap the dough in clingfilm and chill for 1 hour in a fridge.
- Remove the chilled dough from the fridge and roll out with a rolling pin or a dough sheeter to a thickness of 3-4 mm on a floured surface.
- Carefully place the rolled out dough into the 18x3 cm tart pan.
- Bake at 170°c for 12 minutes.
- Remove from the over, set aside and allow to cool.
- Lemon glaze: Place the gelatine sheets in cold water to let them absorb the water and soften.
- Once the gelatine sheets have bloomed, mix them with the warm water, sugar and lemon paste.
- Keeping on stirring the lemon glaze until everything is mixed and completely dissolved.
- Cream filling: Place all the ingredients into a mixing bowl. Mix at a medium speed until you are left with a smooth consistency.
- Assembling: Fill 1/3 of the tart crust with the cream filling and level out with a spatula.
- Then pour the lemon glaze on top of the cream filling.
- For the final touch, grate some lemon zest over the top of the tart.