Egg White Tart with Lemon Cream

To make the egg white tart with lemon cream, first prepare the shortcrust: pour the flour 1 and sugar into a large bowl 2, create a well in the center and add the cold butter in cubes 3.

Add the baking soda 4 and grated lemon zest 5. Start working with your fingers until you get a crumbly mixture, then add the egg whites at room temperature 6.

Continue kneading to combine all the ingredients 7, then transfer the mixture to the work surface and form a smooth and homogeneous dough. Wrap the dough in plastic wrap 8 and let it rest in the fridge for about 30 minutes. After the resting time, roll out the dough on the lightly floured work surface to a thickness of about 1/8 - 3/16 inch (4-5 mm) 9.

Wrap the dough around the rolling pin and gently unroll it over a 7-inch (18 cm) diameter mold (no need to grease) 10, then press with your fingers to make it adhere, including the edges. Poke the base with the tines of a fork, cover with a sheet of parchment paper, and fill the mold with dried legumes or ceramic baking beans 12. Proceed with blind baking by placing the base in the preheated static oven at 356°F (180°C) for 15 minutes, then remove the weights and parchment paper and bake for another 15 minutes at the same temperature.

In the meantime, prepare the lemon cream: pour the milk into a saucepan, add the lemon zest and vanilla powder, and bring to just below boiling point 13. Meanwhile, place the egg yolks in a separate bowl 14 and add the sugar 15.

Beat the yolks with an electric mixer until light and frothy 16, then sift the cornstarch into the bowl 17 and mix again to incorporate it evenly. Remove the lemon zest from the saucepan, then add a ladle of hot milk to the yolk mixture 18, stirring well to temper it.

Pour the obtained mixture back into the saucepan with the rest of the milk 19 and stir continuously over low heat until it reaches the desired consistency. When the cream has thickened, transfer it to a bowl and cover with plastic wrap on contact 20. Meanwhile, whip the cream that you will use for decoration 21.

At this point, the tart base will be baked, so take it out and let it cool. When both preparations are at room temperature, pour the cream into the shortcrust shell 22 and level the surface with a spatula 23. Decorate with whipped cream, crumbly cookies (if desired), and raspberries or other fruits of your choice: your egg white tart with lemon cream is ready to be enjoyed 24!