Lemon And Pudding Tart

Ingredients for Lemon and Pudding Tart Recipe

For Tart

• 3 glasses of flour
  • 125 g unsalted butter (cold and cubed cut into cubes)
  • 6 tablespoons of granulated sugar
  • 1/2 lemon zest
  • 1 pinch of salt
  • 6-7 tablespoons water (Cold)

For the edges

• • 1 tablespoon of yoghurt
  • 1 teaspoon of molasses
  • 1 handful of peanuts and walnuts (Chopped)

For custard

• • 500 ml milk
  • 35 g of rice flour
  • 3-3.5 tablespoons of granulated sugar
  • 3-4 drops of lemon juice

How To Make Lemon And Pudding Tart?

• In a large bowl, mix the flour, granulated sugar and salt. Add the cold butter and lemon zest.
• Add a spoonful of cold water while crumbling the ingredients with your hand. (If necessary, you can add 1 more tablespoon of water.)
• Make a soft dough. Press it like a disc and wrap it in cling film and let it rest in the refrigerator for 2 hours.
• Revitalize the dough you take out from the refrigerator a little, set aside one-fifth of it, and press the remaining large piece on the baking sheet with your palm and open it like a large pizza base. .
• When it reaches a diameter of about 28-30 cm, lift the edges about 1.5 cm in the shape of a tart edge. Make it firm by pressing with your hands from the inside and outside.
• Whisk the yoghurt and molasses in a bowl and rub the dough on the edges and then stick the cookies on it. Make holes with a fork so that the scale does not rise on the floor. (During baking, these edges will spread a little, do not worry.)
• Press on the baking tray with another baking paper to open the fifth dough and cut 8-10 hearts with a cookie cutter. If you wish, you can put some molasses on them and sprinkle cookies.
• Put the dough you have prepared on two trays and cook it in a preheated 180 degree oven for 25-30 minutes in a controlled manner.
• When you take the tart out of the oven, mix the milk, rice flour and powdered sugar continuously in a steel pan. cook the pudding on fire.
• Squeeze 3-4 drops of lemon from the stove and keep stirring for 5 minutes so that it does not crust and cool slightly.
• Pour the pudding into the empty tart, place the heart cookies on it. Let rest for 30 minutes and serve.