FOR THE CREAM :

400g  MILK

4 YOLKS

120G POWDER SUGAR

30G  RICE STARCH

ZEST OF LEMON

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FOR THE TART :

300G WHEAT FLOUR

1 YOLK

200G BUTTER COLD

75G SUGAR

40G HONEY

2G SALT

ZEST OF LEMON

 

PUT IN BLENDER THE BUTTER AND SUGAR, ADD HONEY, THE YOLK, THE SALT, THE ZEST OF LEMON AND THE FLOUR. REST FOR ONE HOUR  MINIMUM.

BAKE IN THE OVEN AT 180°

FOR THE CREAM:

BOIL THE MILK WITH ZEST OF LEMON.PUT IN A PAN THE YOLKS, SUGAR AND THE RICE STARCH. MIX AND ADD SLOWLY THE MILK. PUT BACK ON THE FIRE AND COOK UNTIL BECOME CREAM. TRANSFER INTO A COLD CONTAINER PUT ON TOP A LITTLE BIT SUGAR  JUST TO DO NOT TO DRY.

 

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