Lemon Tart

For the lemon tart, first quickly knead all the ingredients into a dough. Wrap the dough in plastic wrap and place in the refrigerator for 1 hour.

Preheat the oven to 180 °C top/bottom heat.

Roll out the dough on a floured work surface, place it in the tart pan and press up the edges. Bake the tart base for approx. 25 minutes on the middle shelf, remove from the oven and allow to cool completely.

For the lemon curd, place all ingredients in a saucepan and heat over medium heat. Stir constantly until the mixture begins to set.

Then remove from heat and spread on the cooled cake base. Chill the lemon tart in the refrigerator for 3 hours.

For the topping, whip the GUMA Pâtisserie Creme according to package instructions and stir in the powdered sugar. Spread the GUMA Pâtisserie Creme over the cooled lemon tart and decorate with lemon zest and mint leaves.

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