You're in the mood for a fruity treat on a hot day? This ginger lemon tart is perfect to enjoy just that. With the ginger concentrate from Ben's Ginger Shop, this delicacy is guaranteed to succeed!
- 200 grams of flour
- 60 grams of sugar
- pinch of salt
- grated zest of half a lemon
- 100 g cold butter in pieces
- 1 egg
Ginger Lemon Cream:
- 2 eggs
- 150 grams of sugar
- zest and juice of two lemons (approx. 50ml juice)
- 90 ml organic ginger concentrate from Ben's Ginger Shop
- 50g melted butter
That's how it's done:
For the shortcrust pastry, quickly knead all the ingredients into a dough. Put everything in a greased springform or tart pan, pull up the edge and chill for 30 minutes. Then pierce the base several times with a fork, place baking paper on top and bake blind. Set the oven to 210C / 15min.
Now prepare the cream with ginger juice and lemon. First, beat the eggs with the sugar until fluffy. Now add the ginger concentrate from Ben's Ginger Shop, the lemon juice and the zest. Finally, stir in the lukewarm butter.
Put the mixture on the base and let the tart bake for 15 minutes at 170C. Now you can turn off the oven and let the tart rest for another 10 minutes. Take the tart out and let it cool down - finally you can decorate it with powdered sugar and lemon slices..
Image source: Ben's Gingerr