Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Pastry dough
Lemon curd
Topping
Utensils
One rectangular baking tin (approx. 12 x 35 cm)
How it's done
Pastry dough
Roll out the dough, cut into a rectangle (approx. 20 x 42 cm), place in a tin along with the baking paper. Top with the pistachios, press down gently. Prick the base firmly with a fork. Cover the dough with baking paper, weigh down with dried pulses.
To blind bake
Approx. 15 mins. in the lower half of an oven preheated to 220°C. Take out of the oven, remove the pulses and baking paper, bake for a further 5 mins. Remove from the oven, allow to cool slightly, remove from the tin, leave to cool completely on a rack.
Lemon curd
Place the eggs, lemon curd and cornflour in a thin-sided bowl, mix well, suspend the bowl over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Using the whisk on a mixer, beat for approx. 8 mins. until the mixture thickens. Gradually add the butter, briefly continue to beat. Spread the curd over the base of the tart, leave to cool, cover and chill for approx. 1 hr.
Topping
Simmer the lemon segments and honey in a pan for approx. 2 mins., allow to cool slightly. Arrange the lemon segments on top of the tart, sprinkle with the pistachios.
| Tip: | Spread a little pesto over the remainder of the dough, roll up into swirls, cut into thin slices, place on a baking tray lined with baking paper. Place in the centre of the oven once the tart has come out and bake for 10-15 mins. until crispy, serve as an aperitif. |
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