Tarta de crema de limón y huevo | Apta para adelgazar

Ingredientes

• 220 g shortcrust pastry
• 3 medium eggs
• 80 g white granulated sweetener
• 150 ml light double cream alternative
• 150 ml skimmed milk
• 1 lemon ((zest and juice))
• 8 blackberries
• 4 slices of lemon, (cut in half)

Preparación

1. 1

   Preheat the oven to 200°C.

2. 2

   Press the pastry sheet into a 20cm sandwich tin, leaving an overlap over the edge of the tin. Be careful to press firmly into the edges. Place into the fridge for 10 minutes.

3. 3

   Line the pastry with a square of non-stick baking paper and pour in some baking beans. Bake for 10 minutes. Remove the paper and baking beans, and bake for a further 12 minutes — until lightly golden.

4. 4

   Remove from the oven and lower the temperature to 150°C. Using a sharp knife, trim the edges of the pastry in line with the top of the tin. Leave to one side.

5. 5

   Add: To a mixing bowl, add the eggs, sweetener, lemon juice, and lemon zest, reserving 1 tsp of zest for later. Whisk with a balloon whisk, until fully combined.

6. 6

   Add the cream alternative and milk to a small saucepan and set on a low-medium heat. Heat until just simmering — do not boil. Pour into the egg mixture very slowly, continuing to whisk the egg mixture as you pour in the hot cream and milk.

7. 7

   Place the cake tin onto a baking tray and set on a shelf in your oven. Pour the egg and cream mixture into the pastry case and bake for 35 minutes.

8. 8

   Leave: The custard should be set round the edges, but still have a slight wobble in the centre. Leave to cool completely in the tin.

9. 9

   Remove the tart from the tin and transfer to a plate. Place the lemon slices and blackberries around the edge of the tart, then sprinkle over the reserved 1 tsp lemon zest. Slice and serve!