Tangy Lemon Tart

Ingredients

• 250 g flour
• 2 egg yolks
• 3 tablespoons granulated sugar
• 150 g very cold butter
• 1 teaspoon white vinegar
• 1/4 teaspoon salt
• Tart filling:
• 3 whole eggs
• 1 cup sugar
• 1/2 cup lemon juice (fresh)
• zest of 2 lemons
• 2 1/2 teaspoons cornstarch
• 1/3 cup soft butter
• How to make the lemon filling:

Method

1. Put the butter, salt, sugar, and flour in a food processor or work by hand, rubbing until the ingredients combine.
2. Add the egg yolks and vinegar and knead until the dough is somewhat firm.
3. Wrap the tart dough in plastic wrap and chill in the refrigerator for about 30 minutes.
   Timers: 30 min
4. After resting, roll the dough out on parchment paper, place another sheet of paper on top, then invert it over the tart pan and prick the base with a fork.
5. Place parchment on the tart dough and add tart weights or dried beans/legumes to prevent puffing during baking.
6. Bake the tart shell in a preheated oven at 200°C (392°F) for about 15 minutes or until the edges are lightly golden.
   Timers: 15 min
7. Whisk the egg yolks, whole eggs, sugar, and cornstarch together until the mixture increases in volume.
8. On the stove, place the lemon juice and add the egg mixture; whisk over medium heat until the mixture thickens slightly.
9. Stir in the butter until it melts, then strain the mixture through a sieve and pour it into the tart shell. Chill in the refrigerator for about four hours and garnish with fruit before serving.