Lemon Tart with Philadelphia Light
Ingredients
| 1 3/4 ч.ч. | flour (base) |
| 1/4 ч.ч. | powdered sugar (base) |
| 110 г | cow's butter |
| 1 | zest of 1 lemon |
| 1 1/2 ч.л. | salt |
| 6-7 с.л. | cold water |
| 500 г | Philadelphia Light (filling) |
| 250 г | mascarpone |
| 2 | eggs |
| 2 | egg yolks |
| 3/4 ч.ч. | powdered sugar (filling) |
| 1 | almond essence |
| 100 г | flaked almonds |
Instructions
Method: In a bowl mix the flour, salt and powdered sugar. Stir by hand. Add the butter, cut into cubes, and knead by hand to get crumbs. Add the grated lemon zest. Pour in the water and knead a dough. Shape into a ball and wrap in cling film. Let it rest about 30 minutes in the fridge. Then roll it out.
Place the dough in a tart pan and shape it as a tart, then return it to the fridge for 15 minutes.
Before baking, prick the dough with a fork and place baking paper and tart weights on top (coarse salt or beans). Bake in an oven preheated to 175°C for 15 minutes. Then remove the paper and the weights and bake a further 15 minutes. Let the base cool.
In a bowl mix the Philadelphia Light and the mascarpone, whisk with a whisk and sweeten with the powdered sugar. Add the eggs, the yolks and the almond essence. Mix the mixture well.
Pour the ready filling over the baked and cooled base. Bake the tart at 175°C with fan for 30 minutes.
Toast the almonds for about 5 minutes in an oven preheated to 180°C and sprinkle them over the finished tart.
Before serving, dust with powdered sugar.