Lemontart with Almond Base and Blueberries


I love lemons. It is as simple as that. In my opinion there can never be enough lemon in a cake, and during the summer I love a refreshing pasta dish with lemon pesto (the recipe will surely follow at some time 😉 ). This is why this cake makes such a good starting post for me. It is simple to make, it looks amazing (the bright yellow of the lemon is good replacement for the lack of sun in november Copenhagen), and it tastes like heaven. Okay, maybe not to the chocolate population, but still… So here is a warm welcome, I hope to have you visiting again soon!

So here is how to bake the tart:

The recipe is taken from a gorgeous Danish book, called “Copenhagen Cakes” and modified to some extent, based on the ingredients I already had at home. For example is the original recipe with macadamia nuts instead of almonds, so just feel free to use whatever nuts you like!

Ingredients for the base: Ingredients for the filling:
70 g ground almonds 2 eggs
140 g wheat flour 7 egg yolks
40 g powdered sugar  210 g sugar
1 pinch salt  zest of 4 organic lemons
110 g butter  1.2 dl lemon juice
1 tbsp cold water  1 pinch salt
 60 g butter
 3 tbsp whipping cream
decoration: fresh (blue) berries


Mix almonds with the flor, powdered sugar and salt in a bowl together using a blender. Add the butter and keep stirring until the ingredients form small crumbs. Add one tbs. of cold water, and stir again briefly. Then pour the dough on a clean countertop and collect it without kneading it too much. Put the dough into kitchen foil and let it rest in the fridge for around 2 hours.

Grease a tarte tin (26 cm diameter) and powder it with flour. Roll out the tarte dough until it reaches the size of the tin and carefully move it into the tin. Prick the base with a fork and put the form in the fridge for 30 more minutes. Now preheat the oven to 190°C. Pre-bake the base for 11-13 minutes, or until it is golden-brown. Let the base cool down, while you prepare the filling.


Blend eggs and egg yolks in a small bowl. Blend in sugar, and add lemon zest, lemon juice and salt. At last add the butter to the mixture. Slowly warm the filling up under constant stirring until the filling starts to thicken. Take the filling off the stove either when it reaches 75°C or after ca. 5 minutes. Then blend in the cream and pour the filling on the base. Bake it in the oven for 10-15 minutes. It may good be the case that the filling is wabbling a bit, when you take it out – it will firm up once it cools down. Decorate the cake with fresh berries.

Tips: Make sure you don’t take off the white part of the lemon zest, otherwise it might quickly taste a little bit bitter. If you’re afraid that the cake might be too sour, you can decorate it with whipped cream or meringue and enjoy 🙂


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