- For the dough
- 200 grams Pastry flour
- 70 grams sugar
- 1 egg
- 140 grams butter
- Pastry flour (for the desktop)
- butter (for the pans)
- ground almonds (for the pans)
- For the lemon cream
- 1 organic lemon
- 2 egg yolks
- 1 egg
- 85 grams sugar
- 4 tablespoons Limoncello (lemon liqueur)
For the dough, mix the flour, sugar and a pinch of salt on a work surface. Form a well in the center. Beat the egg and pour into the well. Chop the butter into small pieces and distribute around the flour. Quickly knead into a smooth dough.
Divide the dough into 8 potions. Roll each portion out on a floured surface until slightly larger than the tart tins. Line the tart tins with the dough, forming an edge, and sprinkle with almonds. Chill for 30 minutes.
Preheat the oven to 180°C (approximately 350°F).
Bake the dough for about 5 minutes.
For the lemon cream, rinse the lemon in hot water, dry, zest and squeeze the juice. Whip the egg yolks, egg and sugar until frothy over a hot, not boiling, water bath. Stir in the lemon juice, lemon zest and liqueur. Pour onto the crusts and bake for another 25-30 minutes.
Remove from the oven and allow to cool. Sprinkle with powdered sugar and briefly flambe using a bunsen burner. Serve sprinkled with chopped pistachios.