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Gluten-Free Grandma’s Tart

Name: Gluten-Free Grandma’s Tart
Prep time: 40 min
Cook time: 28 min
Cuisine: Other
Ingredients: 360 g Mix Pâtisserie; 170 g butter; 100 g sugar; 3 eggs; zest of one lemon; 1 pinch/es of salt; 600 ml milk; 3 tbsp maize starch; juice and zest of one large lemon; 2 egg yolks; 75 g sugar; 1/2 tsp vanilla powder; 30 g pine nuts

6 people

2 hr 8 min - 2 hr 38 min

Buttery, zesty and irresistibly smooth, Grandma’s lemon cream tart is a timeless classic. A crisp shortcrust pastry meets a silky lemon cream filling, creating the perfect balance of sweetness and freshness. Inspired by traditional baking, this tart brings a taste of nostalgia to every bite.

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Cook

Preparation

in 40 minutes

Cooking

in 28 minutes

Cooling

in 1 hour - 1 hour and 30 minutes

In a large bowl, knead the pastry mix with the cold diced butter, sugar, salt, and lemon zest.
Once the mixture has a sandy texture, add the eggs and mix until the dough forms.
Wrap it in plastic film and let it rest in the refrigerator.
Meanwhile, heat the milk. In a separate bowl, mix the egg yolks with sugar, lemon zest and juice, cornstarch, and vanilla powder.
Once well combined and the milk is hot, gradually add the milk while stirring continuously until the eggs are fully incorporated.
Return the mixture to the heat and cook over medium heat, stirring constantly until a smooth cream forms. Be patient and avoid high heat to prevent burning.
Once thickened, transfer the cream to a tray and cover the surface with plastic film to prevent a skin from forming. Let it cool.
Once the cream is ready, roll out the dough and place it into a springform pan (about 22 cm), pressing it well along the sides. Lightly prick the base with a fork (without piercing through), cover with baking paper, and fill with rice up to the edges.
Bake the base at 180°C for 15 minutes. Then remove the baking paper and rice, and bake for an additional 13 minutes, until the edges are golden.
After baking, let the base cool before removing it from the mold. Finally, fill with the cream and decorate with toasted pine nuts and powdered sugar.

Ingredients