Lemon Yogurt Pudding Tart

Lemon Yogurt Pudding Tart

1. Sift low-gluten flour for later use

2. The butter is softened at room temperature, add powdered sugar and salt and beat evenly

3. Add the beaten egg yolks in two to three times

4. Beat again evenly

5. Pour the flour into the butter basin and rub it with your hands

6. Finally, knead into a uniform dough, wrap it in plastic wrap, and put it in the refrigerator for 1 hour

7. Take out the refrigerated dough, take a small piece of dough and put it in the tart mold

8. Use the back of a small spoon to press and turn to make the dough evenly adhere to the wall of the tart mold, remove the excess dough, and become a tart crust

9. Repeat the operation for the remaining materials

10. Preheat the oven, the upper and lower fire is 170 degrees, the middle layer, bake for about 15 minutes, take out and cool for later

11. Take a large pot, add whipped cream and powdered sugar

12. High-speed whipping to six distributions, that is, soft foaming is enough

13. Add 100g plain yogurt

14. Then squeeze the lemon juice of a whole lemon

15. Add a few drops of lemon pigment essential oil

16. Add 3 grams of isinglass powder into 50 grams of clean water and stir evenly, then microwave on high heat for 30 seconds until the solution is transparent, and add it to the basin after cooling

17. Beat again to make the pudding liquid evenly

18. Spoon the pudding liquid into the tart crust with a small spoon, flatten the surface, put it in the refrigerator for more than 2 hours, and then take it out and demould it.