Lemon and thyme tart

Ingredients

Directions

1. 1

   For the short pastry, knead 100 g butter in pieces, sugar, 1 pinch of salt, egg and 150 g flour with the dough hooks of the mixer to a smooth dough. Form into a ball, wrap in cling film and mix at least

2. 2

   Chill for 1 hour.

3. 3

   For the lemon cream, wash the thyme, shake dry and pluck the leaves from the stalks. Wash 1 lemon hot, dab dry and finely grate the peel. Squeeze all lemons. Whisk the eggs with the whisks of the mixer.

4. 4

   Mix with agave syrup, ricotta, starch, lemon peel, lemon juice and thyme.

5. 5

   Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Grease tart mould (with lifting base; 26 cm Ø) with butter. Roll out the shortcrust pastry on a lightly floured work surface (approx. 30 cm Ø) and line the tart mould so that the edge is also covered.

6. 6

   Pour in lemon cream and smooth it down. Bake in a hot oven in the lower third for about 30 minutes. Take out and let cool down.