Tangy Lemon Tart

Preheat a 5- or 6-quart air fryer to 350°F for 3 minutes.
Grease an 8-inch loose-based tart pan.
In a small bowl, beat the butter and confectioners' sugar with an electric mixer until smooth.
Stir in 1 cup of the flour until a dough forms.
Press the mixture evenly over the base and up the side of the pan.
Fold a length of foil into a long strip and place it under the tart pan to act as a sling.
Carefully pull out the air fryer pan and basket, then lower the tart pan (on the sling) into the basket.
Slide the pan and basket back into the appliance.
Keep the temperature set at 350°F and set the timer for 10 minutes.
Leave it to cook.
Using the back of a spoon, press the crust back down over the base and up the side of the pan.
Set the timer for 8 minutes; cook until the tart base is dry and lightly golden.
Meanwhile, to make the filling, place the eggs, white sugar, the remaining flour, lemon rind, and juice in a medium saucepan.
Whisk continuously over medium heat until the mixture boils and thickens.
Pour the hot filling mixture into a bowl, then pour it over the hot tart base in the basket.
Reset the temperature to 325°F and set the timer for 3–5 minutes; cook until the filling is set.
Remove the tart pan from the basket.
Leave the tart in the pan on a wire rack to cool.
Meanwhile, spray the basket with cooking spray.
Sprinkle the lemon slices with extra white sugar and place them in the basket.
Keep the temperature set at 325°F and set the timer for 6 minutes; cook until the lemon slices are caramelized.
To serve, top the tart with caramelized lemon slices and dust with extra confectioners’ sugar.

Ingrediënten

Active Time: 25 minutes / Start to Finish: 45 minutes

Instructies

Notes / Tips / Wine Advice:

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