檸檬撻

1 蛋黃

步驟
1 牛油撻皮材料混合好，搓成麵糰，急凍20分鐘

2 麵糰壓扁成0.5cm厚，平均分割放入撻模內
3 麵糰撻模內壓實，急凍20分鐘

4 檸檬吉士醬用細火煮至杰身，雪凍15分鐘備用
5 牛油撻皮用攝氏185度焗12分鐘，脫模待涼
6 檸檬吉士醬放入牛油撻皮內，鋪上時令生果即可

Ingredient for 9 lemon tarts: (tart shell: wide 6.5cm X height 1cm X bottom 3.5cm) 

Tart shells
75g Unsalted butter (cold)
1 Egg york
130g All purpose flour [Fig1 Five Rose]
20g Sugar

Lemon custard mixture
50ml Lemon juice
20ml Olive oil
85g Sugar
2 tbsp Custard powder

1 egg

1 Mix well all the tart shells ingredient. Knead until it forms a dough.  Freeze 20 mins

2 Roll the dough until it is 0.5 cm thick.  Divide it into small pieces
3 Press the small dough evenly inside a tart mould. Freeze 20 mins
4 Mix all the lemon custard mixture and cook under low heat. Cook until it is thicken. Cool it down in fridge 15 mins
5 Bake the tart shells in oven with 185 Celsius for 12 mins. Remove it from the mould. 
6 Fill in the lemon custard mixture. Top with any fruit you like.  Enjoy