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Prepare the shortcrust pastry and let it rest in the refrigerator for 30 minutes. I used a yeast-free shortcrust pastry with 00 flour, but you can use the recipe you prefer, even a gluten-free one.
Roll out the shortcrust pastry and line the baking pan. You can use baking paper to prevent it from sticking, or you can butter and flour the pan.
Cover the pastry with lemon jam.
Bake in a preheated static oven at 180 degrees for 30 minutes.
Meanwhile, prepare the lemon cream. In a small saucepan, combine the sugar, potato starch, lemon zest and water. Mix well and place over low heat.
Keep stirring until the mixture becomes gelatinous.
Remove from the heat and add the butter and lemon juice.
When you take the tart out of the oven, cover it with the lemon cream.
When it is completely cold, decorate with sugar sprinkles or lemon peel strips as you like.
Italia
| Energy (kcal) | 266.39 |
| Carbohydrates (g) | 47.01 |
| of which sugars (g) | 36.47 |
| Fat (g) | 8.99 |
| of which saturates (g) | 5.04 |
| Protein (g) | 1.26 |
| Fibre (g) | 1.22 |
| Salt (g) | 0.02 |
