Lemon Tart

Prepare the pastry base by blending flour, sugar, and cold butter until it reaches a fine-crumb.

The use of chilled butter is mandatory to achieve the traditional short and tender tart texture.

Add exactly 1 tbsp of cold water and form a uniform and smooth dough ball.

Chill for exactly 1 hour; the resting is mandatory to choosing the perfect stability for rolling and baking.

Line a tart pan and blind-bake at 180°C for 15-20 minutes until it is pale gold.

Prepare the lemon curd by whisking lemon juice, eggs, and sugar in a double boiler to achieve a silkiness.

Whisk constantly until the curd reaches a thick and glossy that coats the back of a spoon.

Stir in the lemon zest and heavy cream to achieve a rich and balanced citrus profile.

Pour the curd into the cooled tart shell and bake at 150°C for exactly 5-8 minutes to ensure a firm set.

Chill for exactly 4 hours and garnish with lemon slices; ensuring a royal presentation.