Ingredients
tart sheet
- 200g soft flour
- 80 g butter
- 20 ml of water
- 20g white sugar
- 2 g salt
- 1 egg
Lemon Curd Cream
- 2 egg yolks
- 50-60 g sugar
- 40 g lemon juice
- 30 g butter
Instructions
- Put the soft flour and cold butter in a bowl and mix until the butter is mixed with the flour until it becomes small, then mix well with water, salt and sugar and pour in, and add 1 egg.
- Knead to form one lump.
- When it becomes a lump, cover it with cling film and let it marinate in the refrigerator for 1 hour.
- Soften the egg yolk, sift through a sieve, put it in a pot, add sugar and lemon juice, mix well, and simmer over medium heat, stirring continuously until it becomes thick.
When the cream on the spatula is drawn with your finger, if there is a line, you are done!!
- Remove the pot from the heat, add butter and stir well until melted.
- Transfer to another bowl, cover and cool in the refrigerator.
- Place the tart dough on a chopping board sprinkled with powder, spread it out, and make a round shape.
- Apply butter to the muffin tin, put the dough in a circle, and attach the wall and the bottom well.
- Make a small hole in the bottom with a fork and bake in a preheated oven at 180 degrees for 12-15 minutes.
- Fill with lemon curd cream and finish with apple mint.
