"Krone" one-dish menu

A summer dessert for connoisseurs: lemon tart

Christoph Vogler has something for those with a sweet tooth this week.

(Bild: Antal Imre)

Every week we present a dish - simply prepared and with just a few ingredients. The video is also available on our social media channels. This week we have something sweet for you: lemon tart.

Christoph Vogler conjures up a fresh, summery dessert this week. The head chef from the St. Pölten restaurant Aelium has been sharing his culinary skills with Krone readers for months.

To make the lemon tart, first heat 250 g of pure lemon juice with zest in a bain-marie at 80 degrees and add sugar, three whole eggs and three yolks. "But be careful with the heat! Otherwise you'll end up with egg custard!" warns the professional. The lemon mixture, including the butter, is then placed in the Thermomix to emulsify.

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Fotos

Small, delicate tartlets
Shortly before this, the chef has already baked a shortcrust pastry into which he fills the lemon mixture. "The tartlets are then placed in the oven for ten minutes at 110 degrees," says Vogler.

In another bowl are egg whites and sugar, which are heated in a bain-marie. Beat the ingredients until stiff - the mixture has passed the "head over test".

Now decorate the tartlets with the cream and briefly flambé the Vogler. Chopped, salted pistachios are added. "Lemon and pistachio is always a great combination," says the chef. 

You can also find more "Krone" recipes at: www.krone.at/rezept-der-woche