Lemon Coriander Tart

CRUST INSTRUCTIONS

• 1
  From all ingredients, quickly work into a smooth dough, ensuring the butter does not melt too much. Form into a ball, wrap in cling film, and chill in the refrigerator for ½ hour.
• 2
  Roll out the chilled dough and place it into a ∅ 23 cm tart pan, ensuring it covers the sides of the pan. Place baking paper on top of the dough and fill with baking weights (beans, ceramic beads) to prevent the dough from puffing up during baking. Bake for 15 minutes in an oven preheated to 160°C with convection, then remove the paper with the weights and bake for another 5 to 10 minutes. Let cool after baking.

LEMON FILLING INSTRUCTIONS

• 1
  Chop the coriander into larger pieces. Mix it in a saucepan with eggs, sugar, and lemon juice. Over low heat, constantly stir the mixture with a whisk until it begins to thicken (up to 75°C). Remove the saucepan from the heat and strain the mixture through a sieve. Let it cool slightly.
• 2
  In a stand mixer, cream the butter until fluffy, then gradually beat in the lemon mixture, spoonful by spoonful. Let the cream firm up slightly in the refrigerator (about 1 hour) and use it to fill the cooled shortcrust pastry shell. Smooth the cream on top and sprinkle with coriander leaves.