Lemon tart with rosemary and candied citrus

Preheat the oven to 180ºC. Dust the work surface with flour and roll the dough 5 cm larger than the shape, to a thickness of about 3 mm.

Place the dough with a raised edge of approx. 2 cm in the greased tart mold. Cut the top edge and pierce holes in the dough base.

Place a piece of parchment paper with the baking container on top and put the mold in the middle of the oven for 15 minutes. Remove the baking container and the baking paper and bake for another 5 minutes. Allow to cool.

Lower the oven temperature to 150ºC. Mix the eggs, egg yolks and sugar for the filling.

Mix in the whipped cream, lemon zest and juice and pour this filling onto the cake base until the bottom is well covered, you may have a bit of filling with a small cake tin.

Bake the cake in the middle of the oven for about 45 minutes, until the filling has just solidified. Cover with aluminum foil if the cake gets too dark. Take the cake out of the oven and let it cool on a grid.

Then put the cake in the refrigerator for another hour. Garnish the cake with the candied citrus peels and rosemary needles. Sprinkle with icing sugar.