Light bergamot lemon tart
Here’s a lemon tart recipe that’s much lighter, because the evaporated milk replaces the butter or the almonds.
Preparation
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Step 1
Make a sweet pastry like this one, replacing the zest of a mandarin with the zest of a bergamot lemon.
Keep the pastry in the fridge for at least an hour.
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Step 2
Roll the pastry out into a buttered tart tin. Bake it blind for 15 minutes in an oven preheated to 180°C (that is, without the filling. So the pastry doesn’t lose its shape, lay baking parchment over it with baking beans or a baking chain on top).
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Step 3
While it bakes, beat the eggs and the sugar, then add the lemon juice and the evaporated milk.
Pour this mixture over the pre-baked tart base.Return to the oven for 20 minutes. Check the tart is done by sticking a knife blade into the pastry. It should come out dry.
Keep in the fridge until ready to serve.
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