1. Grave the lemon zest into fines.
2. Cut in half and squeeze out the juice.
3. Add an egg and 50g sugar.
4. Stir well.
5. Put it on the milk pan and heat it over water, stirring constantly.
6. Stir until the liquid becomes a paste and lift up the whisk without dripping. (It takes about 15 minutes to stir)
7. Add 75g of frozen butter cut into pieces in portions and mix well. The liquid becomes a sauce. Put it in the refrigerator and freeze for finalization.
8. Preheat the oven at 200 degrees. Add 50g sugar and 50g butter softened at room temperature into the container.
9. Mix gently with your fingers.
10. Add an egg yolk and mix well.
11. Add 3g baking powder and stir.
12. Add 80g flour and mix gently without over-mixing.
13. Pour the batter into the mold and leave it in the oven for 15 minutes. (According to different ovens, adjust the time appropriately, subject to the burnt yellow surface of the batter)
14. Place it on a plate after it's out of the oven and cool.
15. Spread a layer of lemon mayonnaise.
16. Put a few more nectarines. (You can put any fruit you like)
17. The taste of this fruit tart is very refreshing, and it tastes just right in summer.
Tips:Be sure to stir constantly when heating the lemon mayonnaise, because the butter will be added later so the liquid should be thick enough.
