MASSA
Delícia Supreme 130 g
Wheat flour 450 g
Sugar 80 g
Egg 1 unit
LEMON CREAM
Condensed milk 395 g
Lemon juice juice 85 g
Lemon zest 2 g
HEAZELNUT CREAM
Hazelnut cream 1 packet(s)
Milk cream 125 ml
Sweet chocolate 1 unit
MASSA
1. In a bowl, mix the unsalted Delícia Supreme with the sugar and egg until it forms a cream.
2. Add the flour and mix until a crumbly dough forms.
3. Refrigerate for 15 minutes.
LEMON CREAM
4. Squeeze the lemons, strain the juice and mix it with the condensed milk until it forms a cream. Add the lemon zest and set aside.
HAZELNUT CREAM
5. Melt the chocolate in a bain-marie or microwave, add the hazelnut cream, the cream and mix until smooth. Set aside.
MONTAGE
6. Remove the pastry from the fridge, line the tart cases with the pastry and bake in a preheated oven at 180ºC for 30 minutes or until golden brown. Let them cool.
7. Fill the pastry halfway with hazelnut cream and cover with the lemon filling.
8. Chill for 1 hour, decorate to taste and serve.
