Lemon Tart with Crystal Jelly

Ingredients

• Wheat Flour 10 oz
• Powdered Sugar 5 oz
• Almond 0 oz
• Butter 5 oz
• Chicken Egg 1 piece
• Salt a pinch
• Lemon 2 pieces
• Sugar 5 oz
• Agar-Agar 0 oz
• Lavender flowers to taste
• Freeze-dried strawberry powder to taste

Step-by-Step Guide

Step 1

Prepare the ingredients. Place the butter in the freezer.

Step 2

Prepare the dough. Sift the all-purpose flour and powdered sugar. Add almond flour and a pinch of salt to the mixture.

Step 3

Grate the cold butter. Quickly incorporate the butter into the dough before it has a chance to melt. The final texture of the dough should resemble sandy crumbs.

Step 4

Incorporate the egg into the batter.

Step 5

Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 40 minutes.

Step 6

Remove the dough from the refrigerator and roll it out between two sheets of parchment paper, aiming for a thickness of about 5 mm.

Step 7

Transfer the dough to a 24 cm diameter tart pan, trimming any excess dough with a rolling pin. Place the pan in the refrigerator for 15 minutes.

Step 8

Preheat the oven to 355°F. Prick the dough all over with a fork.

Step 9

Cover the dough with a piece of parchment paper and weigh it down with something heavy, like beans. Place it in the oven for 30 minutes. Halfway through, remove the weight from the tart. Once the tart is done, let it cool on a wire rack.

Step 10

Zest both lemons, being careful not to touch the white pith.

Step 11

In a saucepan, combine 1 liter of water, sugar, the zest, and juice of half a lemon. Bring the mixture to a boil, stirring until the sugar is dissolved.

Step 12

Strain the lemon syrup, bring it to a boil, whisk in the agar-agar, and simmer for one minute. Remove from heat and let it sit for 15 minutes.

Step 13

Pour the mixture over the cooled tart. If the mixture has started to set, heat it again or strain it through a fine sieve. Optionally, decorate with flowers, berries, or edible glitter. Refrigerate until set, for about 1.5 to 2 hours.

Step 14

Serve with tea.