Prepare the shortcrust pastry and let it rest in the refrigerator for 30 minutes. I used a yeast-free shortcrust pastry with all-purpose flour, but you can use your preferred recipe, even gluten-free if desired.
Roll out the shortcrust pastry and cover the baking pan. You can use parchment paper to prevent sticking, or you can butter and flour the pan.
Cover the pastry with lemon marmalade.
Bake in a preheated static oven at 180 degrees for 30 minutes.
In the meantime, prepare the lemon cream. In a saucepan, combine the sugar, potato starch, lemon zest, and water. Mix well and place over low heat.
Continue stirring until the mixture becomes gelatinous.
Remove from heat and add the butter and lemon juice.
When you take the tart out of the oven, cover it with the lemon cream.
Once completely cooled, decorate with sprinkles or lemon zest as desired.
Italia
| Energy (kcal) | 211.29 |
| Carbohydrates (g) | 37.03 |
| of which Sugars (g) | 28.21 |
| Fat (g) | 7.33 |
| of which Saturates (g) | 4.08 |
| Protein (g) | 1.15 |
| Fiber (g) | 0.84 |
| Sale (g) | 0.02 |
