▷Ingredients:
■Tart
100g unsalted butter
60g powder sugar
pinch of salt
vanilla seeds
1 egg yolk + egg white = 30g
170g cake flour
15g ground almonds
■Almond cream
60g unsalted butter
55g sugar
lemon zest
1 egg
1/2 tsp rum
50g ground almonds
10g cake flour
■Lemon icing
90g powder sugar
14- 15g lemon juice
▷ How to make:
1. Make tart dough. Knead 100g unsalted butter until soft, add 60g powdered sugar, a pinch of salt and vanilla seeds and mix.
2. Weigh 1 egg yolk and egg white, weigh 30g, add to ① and mix well.
3. Sift 170g of soft flour and 15g of almond poodle, and mix to cut. Stretch the dough to a thickness of 3 mm and cool in the refrigerator for 1 hour.
4. Spread the dough on celcle and chill it in the refrigerator for 1 hour.
5. Make almond cream. Softly knead 60g of unsalted butter.
6. Grate the 55g sugar and grated lemon zest and mix well.
7. Melt 1 whole egg, add in 2 portions, mix well each time. Add 1/2 teaspoon of rum and mix. (Can be omitted if there is no rum)
8. Sift and add 50 g almond poodle and 10 g soft flour.
9. Cover the tart dough with an oven sheet, put tart stones on it, and bake in an oven preheated to 180°C for 12 to 15 minutes.
10. Remove the tart stone, apply the remaining egg white in ② and bake in an oven preheated to 180°C for 3-5 minutes.
Remove from the top plate and celcle and cool.
Extend the remaining dough to 5 mm, cut it with a mold, and bake in an oven preheated to 170 °C for 12 to 15 minutes.
11. When the tart dough has cooled, add almond cream and bake in an oven preheated to 170°C for 20-25 minutes.
12. Make lemon icing. Add 14 to 15 g of lemon juice to powdered sugar and mix well.
13. Spread the icing on the almond cream, put the lemon zest on it and dry the surface.
When putting it on a cookie, icing ⑫ is a little too thick, so if you add a little lemon juice and loosen it, it will be easy to apply.