Esta tarte de limão é a combinação perfeita entre o doce e o ácido. Com uma base estaladiça e um recheio cremoso e vibrante, é uma sobremesa elegante que agrada a todos. Ideal para terminar uma refeição especial ou para um lanche de verão, é surpreendentemente fácil de preparar e um verdadeiro clássico que nunca desilude.

Ingredientes

  • (para uma base de 30 cm de diâmetro):
  • 1 Base de Massa Folhada
  • 4 Ovos
  • 200g de Açúcar
  • 300 ml de Natas
  • 100g de farinha de trigo
  • Raspa e sumo de 4 Limões

Preparação

  1. Numa tigela bata os ovos com o açúcar até obter uma mistura esbranquiçada e fofa. Junte as natas, o sumo e raspa dos limões e adicione a farinha peneirada.
  2. Misture até ober uma massa homogénea.
  3. Coloque sobre a base e leve a cozer em forno pré-aquecido a 180ºC durante cerca de 35 minutos.
  4. Se inchar no meio, não se preocupe, quando arrefecer vai ficar direita.
  5. Deixe arrefecer antes de desenformar e sirva com açúcar polvilhado.

Ready for a burst of sunshine on a plate? Here’s the English version of this delightful recipe.

Classic Lemon Tart

There’s something wonderfully sophisticated about a lemon tart. It strikes the perfect balance between sharp, tangy citrus and sweet, creamy custard, all encased in a flaky pastry crust. This version is particularly straightforward, resulting in a rich, smooth filling that sets beautifully in the oven. It’s the kind of dessert that feels special without demanding hours in the kitchen.

While this recipe calls for a puff pastry base, which gives it a light, flaky texture, you could easily substitute it with a classic sweet shortcrust pastry (pâte sablée) for a more traditional, biscuit-like base. Either way, the result is a triumph. The key is to use fresh lemons for the best possible flavour – their zest and juice are the stars of the show.

Don’t be alarmed if the tart puffs up in the centre like a soufflé while baking. As the original recipe notes, this is completely normal! It will settle back down into a perfectly flat, elegant tart as it cools. Serve it simply dusted with icing sugar, or for extra decadence, add a dollop of clotted cream or a few fresh raspberries on the side.

Ingredients

  • (for a 30 cm / 12-inch tart case):
  • 1 sheet of ready-rolled puff pastry
  • 4 eggs
  • 200g caster sugar
  • 300 ml double cream
  • 100g plain flour
  • Zest and juice of 4 lemons

Method

  1. Preheat your oven to 180°C (160°C Fan / Gas Mark 4). Line a 30cm loose-bottomed tart tin with the puff pastry sheet, trimming any excess.
  2. In a large bowl, beat the eggs and sugar together until the mixture is pale, light, and fluffy. Gently fold in the double cream, followed by the lemon juice and zest. Finally, add the sifted flour.
  3. Mix gently until you have a smooth, homogenous batter. Be careful not to overmix.
  4. Pour the lemon filling into the pastry case and bake in the preheated oven for approximately 35 minutes, or until the filling is set with a slight wobble in the centre.
  5. If the tart puffs up in the middle during baking, don’t worry – it will flatten as it cools down.
  6. Allow the tart to cool completely in the tin before carefully removing it. Serve dusted with icing sugar.