Lemon tart


Part of “pâtissons ensemble” (pastry together), a video-recipes collection I made in partnership with Charentes-Poitou PDO butter from my native region, this lemon tart recipe with sweet pastry, almond cream and lemon cream is easy to make!

8 pers.35mn2h30mn


In addition to the usual pastry material, you will need :

  • 1 tart circle or tart pan Ø 28cm (or 2 Ø 16cm)
  • An immersion blender
  • A Microplane type grater-zester if you want to obtain nice regular tart edges.

You also can make individual tartlets


 Sweet shortcrust pastry

  • 250g Flour
  • 150g Charentes Poitou DPO butter
  • 95g Icing sugar
  • 30g Almond powder
  • 57g Egg (1 medium)
  • 1g Salt
  • 1g grated Tonka bean (ou vanilla powder)


Organization, steps

The recipe is simple, just think the sweet dough have to rest in cold 2h minimum!

  • First do the sugar dough (rest 2h).
  • Make the tart base (remove the dough from the cold 20 minutes before) and bake it (30 minutes).
  • Make the almond cream and cook it 8 minutes on the cooked tart base(s).
  • Prepare the lemon cream
  • Assembly and finishing

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