Lemon Tart
1.
Roll the sweet pie crust into a 0.3cm thick sheet, line the dough into the mold, press the pie crust with your hand, and evenly stick the dough to the inside of the mold; scrape off the excess pie crust with a scraper to ensure the edge of the dough Tidy and evenly pierce some ventilation holes on the dough to prevent drumming during baking
2.
Place another tower mold on top of all the shaped tarts, and gently press them to keep the shape of the molds and not bulging when they are baked; preheat the oven to 180 degrees, put the tarts in the upper middle of the oven, and bake About 15 minutes until the surface turns yellowish brown. The baked tarts are removed from the mold while they are hot
3.
Mix the sugar and lemon zest in ingredient B (60 grams of sugar, minced lemon zest, 1 whole egg, 1 lemon juice 40ml, whipping cream 20ml), add the egg, beat it and you don’t need to beat it, then add lemon juice and light cream and mix well. Pour in the cooked tart, sprinkle almond slices on the surface for garnish. Put it in the middle of the oven and bake at 180 degrees for about 15 minutes
Tips:
Fresh lemons make lemon fillings have a fresher taste. Adjust the amount of sugar according to the acidity of the lemon juice.
