I used to make Lemon Tart so often in my college days and this is when I bought this detachable base tart tin. I loved Fruit tarts but somehow I could never go beyond having a piece of it at a time. It is heavy and fills you up instantly.
My recipe back in the day had so many steps and was quite difficult to be honest. And then I found a recipe, and boom – Easiest Lemon Tart in the history of Lemon Tarts was made.
Check out the recipe here –
The changes I made were:
- I mostly read the reviews before baking and a lot of people mentioned that their tart crust shrink-ed once it was baked so I rolled out the dough on my cutting board and put it in the fridge for almost 45 minutes before baking it.
- Also, reduced the sugar to almost half in the filling as the crust also had sugar. Thanks to reviews.
- I topped mine with these cute puffed rice balls which made the tart look like it was out of food heaven.
- Always make it a day in advance for it to set it properly.
My Dad LOVED this tart so very much. It was simple and had a burst of flavor.
If you don’t have tart tin, you can make it in Ramekins, or small cake tin lined with parchment paper will also do. I love lemon way too much but somehow tarts aren’t my favorite kind of desserts. But I knew my parents would like it, plus I think it looked the most dreamy out of all the desserts I baked.
Check out the Lazy cake recipe here –
Check out my most famous Gheeya cake recipe here –
If you aren’t much into desserts, then check out,
30 days of Breakfast options here
30 days of Dinner options here