Hello dear steemit friends!
Today I once again wanted to try something new, but not on something chocolaty, no, this time I had appetite on sour, because as they say proverbially "sour makes funny" - fruit from its refreshing side; "Sour makes fun" is quite a true folk wisdom. Certain sour foods such as lemons, good apple cider vinegar and sauerkraut even help to make the acid-base balance.
And here it is, the delicious lemon tart 🍋
Ingredients for 1 tart mold (24 cm Ø)
For the dough
- 125 g room-warm vegan butter
- 1-2 tablespoons applesauce
- pinch of salt
- 1 teaspoon cinnamon powder
- 200 g spelled wholemeal flour
- 75 g birch sugar
For covering
- 4-5 organic lemons
- some saffron threads
- 50 g cornstarch
- 125 g birch sugar
- 100 ml freshly squeezed orange juice
- 250 g vegan cream
Also
- flour for the work surface
- vegan butter for the tart mold
- dried legumes for blind baking
- Birch sugar to sprinkle
- Melissa leaves for garnish
PREPARATION
For the dough, mix the butter with the applesauce, salt and cinnamon in a bowl. Sprinkle with the flour and sugar and rub everything with your fingers to crumble. Knead on a work surface with your hands to a firm dough. Form into a ball and keep wrapped in cling film for about 1 hour.
Preheat the oven to 180 ° C convection.
Grease a tart or springform. Roll out the dough about 4 mm on the floured work surface.
Design the shape with it, forming a small border. Pierce the ground several times with a fork.
Cover the dough with baking paper, fill up with legumes and bake in the oven for about 15 minutes.
Take the tart out of the oven and remove the baking paper with the legumes.
For the topping, wash the lemons hot, dry and rub the skin.
Halve the lemons and squeeze out the juice (about 150 ml). Soak the saffron in the lemon juice.
Mix the cornflour with the birch sugar and the grated lemon zest, add the lemon juice through a sieve, add the orange juice and stir until smooth. Stir in the cream.
Pour the mixture onto the pre-baked tarte and bake for about 30 minutes. Remove the cake from the oven and let it cool completely.
The lemon tart dusted with birch sugar and served garnished with lemon balm leaves.