Ben’s Ginger and Lemon Tart
With this wonderfully fresh and sweet tart, you'll delight all ginger lovers—and those who want to become one 🙂
Ingredients
Shortcrust Pastry
- 200 g flour
- 60 g sugar
- A pinch of salt
- grated zest from half a lemon
- 100 g cold butter, cut into small pieces
- 1 egg
Ginger-Lemon Cream
- 2 eggs
- 150 g sugar
- Zest and juice from two lemons (about 50 ml of juice)
- 90 ml Ben’s Ginger Original
- 50 g melted butter
Preparation
- For the shortcrust pastry, quickly rub all the ingredients together to form a dough. Transfer everything to a greased springform or tart pan, form a rim, and chill for 30 minutes. Then prick the crust several times with a fork, cover it with parchment paper, and blind-bake it. Preheat the oven to 210°C and bake for 15 minutes.
- Now prepare the cream with ginger juice and lemon. To do this, first beat the eggs with the sugar until they are light and fluffy. Next, add the Original ginger concentrate, the lemon juice, and the zest. Finally, stir in the lukewarm butter.
- Pour the mixture onto the crust and bake the tart for 15 minutes at 170°C. Now you can turn off the oven and let the tart rest for another 10 minutes. Take the tart out and let it cool—finally, you can decorate it with powdered sugar and lemon slices.
