Lemon Tart with Chocolate-Covered Pretzels

A while back I discovered an amazing recipe for a lemon tart in a magazin from Coop. (A Swiss grocery store) I quickly tested it out and very happy with it - almost. It was rather sour, so sour that my stomach hurt a little, eating it. Also the middle of the tart wasn’t quite solid. I thought that was just my fault until a co-worker of mine happened to make the same experience with the same recipe. So I experimented around a little bit and am now ready to share the refined recipe with you!

Ingredients:

For the dough:

  • 200g flour

  • 50g sugar

  • 1/4 tsp salt

  • 80g butter (unsalted), cold in cubes

  • 1/2dl water (0.2 cups)

For the filling:

  • 1 1/2dl water (1/2 cup)

  • 80g butter

  • 4 tbsp corn starch

  • 4 tbsp cold water

  • 120g sugar

  • 4 yolk

  • 2.5 organic lemons, zest and juice (1.5dl)

Also:

  • 1 pie dish (ca. 28cm diameter)

  • 0.5 lemon for garnish

  • chocolate sprinkles

  • fresh peppermint or lemon balm

  • salted pretzels

  • 100g white chocolate

Instructions:

  1. Make the dough: Mix flour, sugar and salt in a bow. Add butter (in small pieces) to the flour (picture 1, see below) and crumb it in between your hands until all the ingredients are combined. (do not kneed). Add water (picture 2) and quickly put everything together into one dough. (no kneeding) Flatten the dough and cool for 30 minutes.

  2. While the dough is cooling, work on the pretzel decor. Melt the white chocolate in a water bath. (Picture 3) Once melted you want to be quick. Dipp the pretzel halfway into the chocolate, put it on a baking sheet and add sprinkles on top. (Picture 4 + 5) Let the pretzels sit until dry.

  3. Roll out the dough between two baking sheets until slightly bigger than your pie dish. (Picture 6 + 7) Add it to the dish with the lower baking sheet. Thoroughly stab the dough with a fork. (Picture 8) Bake the dough for 20 minutes at 180°C (360°F) with fan. Let the dough cool down. (Picture 9)

  4. Add water and butter to a pot and bring to boil. Mix corn starch and water in a seperate bowl, add sugar and the yolk to it. As you are stirring the water-butter-mixture, add the yolk mixture to it and bring to boil until the mixture thickens. (Picture 10) Remove the pan from the heat and add the lemon juice and lemon zest. Pour the warm mixture onto the crust, cover it with a plastic wrap (directly onto the mixture) and let the tart cool in the fridge for at least 3 hours. (Picture 11)

  5. Decorate the tart with pretzels, lemon slices, lemon balm, and sprinkles. Enjoy!

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2

 
Wasserbad

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4

Chocolate covered Pretzels

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6

Teig auswallen

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Ladina SussmanBaking, SweetKommentieren