Lemon tart with timur berry

Name: Lemon tart with timur berry
Ingredients: 80 g Roasted pine nuts; 125 g Cold butter (in cubes); 2 Large lemons; 100 g Granulated sugar; Salt; 250 g Flour; 5 units.centiliter Milk or water; 1 Egg yolk; 130 g Granulated sugar; 150 g Unsalted butter; 3 Small eggs; 1 Timur berry (crushed/sieved)

A fresh classic with a refined twist: the Nepalese timur berry adds a subtle touch of grapefruit, floral notes, and citrus warmth to the creamy lemon cream.Soft, fresh, and aromatic: this classic lemon tart gains extra depth from the floral freshness of the timur berry. Ingredients for 1 tart.

Ingredients

80gRoasted pine nuts

125gCold butter (in cubes)

100gGranulated sugar

Salt

250gFlour

5units.centiliterMilk or water

1Egg yolk

2Large lemons

130gGranulated sugar

150gUnsalted butter

3Small eggs

1Timur berry (crushed/sieved)

Preparation

Beat the egg yolk with the granulated sugar and the water (or milk) until the mixture is pale yellow and airy.
Combine flour, cold butter, salt, and toasted pine nuts in a bowl.
Add the egg mixture and knead into a smooth, cohesive dough.
Form a dough ball, wrap in foil, and let rest in the refrigerator for 30 minutes.
For the lemon cream, thinly peel one lemon and bring the peels to a boil with a little water.
Then drain the water and leave the peels in the pan.
Meanwhile, beat the eggs with the sugar in a bowl until light and fluffy.
Add the butter to the peels in the pan and let melt over low heat.
Juice both lemons and add the juice to the egg-sugar mixture.
Remove the peels from the pan.
Pour the lemon-egg mixture into the melted butter in the pan, add the crushed timur berry, and stir continuously with a wooden spoon over low heat until the cream thickens.
Let cool slightly.
Press the chilled dough into a greased tart tin.
Prick holes in the bottom and sides with a fork. Preheat the oven to 180°C.
Bake the crust blind for 25 minutes (for example, with baking paper and baking beans) until golden brown.
Let cool completely.
Pour the cooled lemon cream into a bowl and let rest in the refrigerator for 1.5 to 2 hours.
Remove the tart base from the tin, fill with the chilled lemon cream, and serve immediately, or keep cool until use.