Lemon Tart with Rhubarb and Curd Cream
For the lemon tart with rhubarb-curd cream, cut the ice-cold butter into small pieces and crumble with the flour. Quickly knead into a dough with the sugar, yolks, flour and a pinch of salt. Form into a ball, wrap in plastic wrap and refrigerate for 30 minutes. Butter a springform pan or quiche dish (Ø … Read more