Ingredients
Lemon filling
- 100 milliliters sugar
- 1 egg yolk
- 1 whole egg
- lemon zest from 1,5 lemons
- 4 tablespoons lemon juice (about 1,5 lemons)
- 3 tablespoons olive oil (50ml)
Tart shell
- 85 grams cold butter
- teaspoon water
- 2 teaspoons fennel seeds + one drop water
- milliliter salt
- 1 2/3 cups all purpose flour
Instructions
Pastry dough
- Cut the cold butter into small cubes and pinch together with flour mixture
- Add 0,5tsp water, combine
- Press the dough into mini tart forms, making the crease between the base and raised part of the tart form as thin as possible.
- Bake for 15-20min at 400F/200C
Lemon filling
- Mix lemon juice, lemon zest, egg, egg yolk, and sugar over medium heat
- Mix the flour with salt & fennel seeds
