Lemon Mousse Tart W/ Pâté Sucre Extra Crust

By Mybigbuns

Citrusy & rich

Ingredients

• Pate sucre extra:
• All ingredients cold even refrigerate the the food processor bowl.
• 2 1/2 cups flour
• 1/3 cup sugar
• 1 cup butter cut up
• 2 eggs(??)
• 4 Tb ice water
• Filling:
• 1 1/4 tsp gelatin
• 2 Tb cold water
• Zest of 1 lemon
• 1/4 cup lemon juice
• 4 egg whites
• 1/2 cup sugar
• 1/2 cup heavy cream, beaten to soft peaks

Preparation

Step 1

Crust:
Mix dry ingredients in food processor. Pulse in cold butter. Mix eggs w/ water & pulse into dry ingredients. It is done when a hole for sin middle of dough. Turn out onto plastic wrap & divide into 2 pieces. Wrap in plastic wrap & flatten into disks. Put into frig for 1 hour at least. To rol out need flour & turn constantly. Put into tart pan, prick (dock) bottom of crust top w/ parchment & weights bake at 375 degrees for 10 min. Cool.
Filling:
Put gelatin & water in saucepan over very low heat. Add zest & lemon juice to gelatin & stir . Cool until syrup over bowl of ice. Beat egg whites w/ sugar.fold in gelatin. Fold in whipped cream mound into bowl & refrigerate. Put into tart shell can top w/ candied lemon peel.