Tart with cream with yoghurt
Instructions
Defrost the pastry and roll out the dough using a rolling pin, on a work surface sprinkled with flour.
Grease and flour a baking dish sprinkle that ricoprirete with a layer of dough not too thin.
Bake in the oven already warm for about 15 minutes at 200 degrees.
Meanwhile, prepare the filling: mix the flour with cream the softened butter that pulling out of the refrigerator at least 15 minutes before use.
dilute the mixture with the yogurt; mix beaten eggs with the vanilla and add the finely grated lemon peel.
Pour the lotion on the basis already partially precooked and put the Pan in a hot oven for 20 minutes, checking occasionally.
Pull the pan out of the oven, let it cool and serve.
Caution: to prevent the base of shortcrust pastry withdrew during cooking, place the baking tray (including pasta) in the refrigerator for about 30 minutes and then move immediately in preheated oven.
Ingredients and dosing for 4 persons
- 400 g of frozen shortcrust pastry
- 3 whole eggs
- 300 g of yoghurt
- 150 g of sugar
- 75 g of flour
- 1 pinch of vanillin
- 40 g of butter
- 1 lemon