40 Weeks Pregnant And Need Root Canal

HONEY LEMON TART tart

This is the tart made perfesteggiare the wedding anniversary of my parents, given the period, I offer it as an idea to S. Valentino

Ingredients:
pastry (basic preparation)
A disk of sponge cake Limoncello ready

flour and butter for the mold
2-3 small lemons untreated


For the cream (I did the classic pastry cream flavored with lemon, but the cream instead of the original recipe)

170g sugar 3 egg yolks

2 lemons 30g butter




sponge obtained from the shape of the heart resting on the mold.

Grease and flour a mold to heart, roll out the pastry placed over the mold and affect the shape, lying at the heart of pastry on the bottom, with the remaining dough and form it into a strip about 3 cm and solder along the edge of satmpo. Prick the bottom with a fork, cover with greaseproof paper, fill with dried beans and bake at 180 degrees for 20 minutes.


Prepare the cream:
grated rind of 2 lemons, then squeeze out the juice, add 100g of sugar and heat the mixture. Beat the egg yolks with remaining sugar and lemon juice when it starts to boil, remove from heat, pour in egg mixture and put on the fire. When the cream thickens stir in the butter and let cool.




Turn out the heart of pastry, adagiateci into the heart of sponge cake brushed with limoncello. Pour over the cream.




are coated with thin slices of lemon caramelized.
for candy lemon slices Put 200g of sugar and 1 dl of water in a saucepan, boil and add the lemon slices, simmer for 10 minutes and put a drip on a grid.