Tarta de limón francesa clásica

Ingredientes

• 1 1/4 cups all-purpose flour
• 1/2 cup unsalted butter (cold and cubed)
• 1/4 cup powdered sugar
• 1 large egg yolk
• 1 tablespoon cold water
• 5 large eggs
• 1 1/4 cups granulated sugar
• 2/3 cup fresh lemon juice (about 4 to 5 lemons)
• 4 lemons (zest of 4 lemons)
• 1/2 cup heavy cream
• fresh lemon slices
• fresh raspberries
• a few sprigs of fresh mint
• whipped cream
• edible flowers (optional)

Preparación

1. 1

   Make the pastry. In a large bowl, rub the cold cubed butter into the flour with a pastry cutter or your fingertips until the mixture looks like fine crumbs. Stir in the powdered sugar. Add the egg yolk and cold water, then cut everything together with a knife until the dough just comes together. Keeping it in the bowl, briefly knead it into a smooth ball with your hands. Do not overwork it. Flatten into a disk, wrap, and chill for at least 30 minutes.

2. 2

   Roll and line the pan. On a lightly floured surface, roll the chilled dough into a circle about 11 inches across. Drape it into a 9-inch tart pan and let it settle into the bottom and up the sides. Press it neatly into the corners with your fingers, leaving a slight overhang, then trim the overhang with a sharp knife. Refrigerate the lined shell for 20 minutes to firm up before baking.

3. 3

   Blind bake the shell. Preheat the oven to 350°F (175°C). Prick the base all over with a fork, line it with parchment paper, and fill with pie weights. Bake for 15 minutes, then remove the weights and parchment and return the shell to the oven for 10 to 12 minutes, until lightly golden and dry to the touch. If the edges have shrunk slightly, gently press them back into place with the back of a spoon while the pastry is still warm.

4. 4

   Make the filling. Whisk the eggs, sugar, lemon juice, lemon zest, and heavy cream together until smooth. Mix just until combined so you don't beat in air. For the smoothest finish, strain the filling through a fine mesh sieve before using.

5. 5

   Reduce the oven temperature to 325°F (165°C).

6. 6

   Fill and bake. Place the tart shell on the oven rack and carefully pour in the filling until it sits about 1/4 inch (a couple of centimeters) below the top edge of the crust. Depending on the depth of your pan, you may not need all of it. Bake for 25 to 30 minutes, until the edges are set and the center still has a slight wobble when you gently shake the pan.

7. 7

   Cool and chill. Let the tart cool completely at room temperature, then transfer it to the refrigerator and chill for at least 2 hours. Overnight gives you the cleanest slices.

8. 8

   Decorate and serve. Just before serving, arrange lemon slices, raspberries, mint sprigs, and edible flowers on top in a pattern you like. I whipped some heavy cream to serve alongside. Slice, serve, and enjoy.