Lemon cream tart with whipped cream

This lemon cream tart begins with a crisp shortcrust pastry base filled with silky citrus custard. The combination of whipped cream, blueberries, pistachios, and mint creates irresistible freshness.

Start by heating milk gently with fragrant lemon zest, ensuring it never reaches boiling. Meanwhile, whisk egg yolks and sugar until pale, then incorporate sifted flour and potato starch smoothly.

Slowly pour the warm milk into the yolk mixture, whisking continuously. Strain everything into a saucepan, cooking over low heat while stirring until the cream thickens beautifully.

Transfer the thickened lemon cream into a bowl, cover directly with plastic wrap, and refrigerate. This prevents an unpleasant skin forming while ensuring perfect smoothness later.

Roll the shortcrust pastry to five millimeters thickness and line a twenty‑four‑centimeter tart pan. Trim edges neatly, prick the base, then pour in chilled lemon cream evenly.

Bake the filled tart at one hundred seventy degrees Celsius for one hour. Allow it to cool completely before decorating, ensuring the whipped cream holds its shape properly.

Whip cold cream until firm peaks form, then pipe generously over the tart. Finish with blueberries, chopped pistachios, and mint leaves, creating a vibrant, refreshing dessert presentation.