Transparent lemon tart: A refreshing dessert for summer bliss

The transparent tart is a dessert that instantly delights people. It looks impressive, and preparing it is even easier than making a classic tart. Its refreshing and light taste is perfect for summer afternoon teas.

Tarts are mostly associated with mascarpone cream and fruit or chocolate, but in this recipe, the main feature is jelly. And not just any jelly, but colourless transparent jelly. It gives a see-through effect and slightly tricks our eyes. You can buy it in various flavours, but lemon-flavoured works best here. This dessert will make a big impression on your guests.

The decoration of a dollop of whipped cream and lemons seems to float in the air above a crumbly base. Upon closer inspection, you can see it's not magic but a layer of jelly holding the toppings "in the air". This recipe became a hit on foreign accounts on TikTok, and we couldn't resist preparing it in our version.

Instead of whipped cream, you can also use small meringues for decoration. The tart tastes best cold, straight from the fridge. It's the perfect dessert for a summer garden party.

Ingredients:

Tart:

• 150 grams of plain flour,
• 4 tablespoons of sugar,
• 1 packet of vanilla sugar,
• a pinch of salt,
• 1 tablespoon of cold water,
• 2 egg yolks,
• 100 grams of cold butter.

Other Ingredients:

• 3 crystal clear jellies
• 1 litre of hot water

Decoration:

• whipped cream,
• lemon slices,
• mint leaves.

Method:

Step 1. Sift the plain flour onto a worktop or board. Add the white and vanilla sugar, salt and make a well. Add the egg yolks, cold water and cold butter into the well and chop with a knife. Then knead the dough, wrap it in cling film and place it in the fridge for half an hour.

Step 2. Pour the jellies into a large bowl and cover with hot water. Mix thoroughly and set aside to cool.

Step 3. Roll out the tart dough, dusting with flour, and line a tart tin. Cover with baking paper and fill with weights, such as soybeans, peas or beans.

Step 4. Bake at 200 degrees Celsius (400 Fahrenheit) for 10 minutes with the weights, then without the weights for another 15 minutes. This will keep the base flat.

Step 5. Pour the cooled jelly onto the baked and cooled base. Place in the fridge to set.

Step 6. Decorate with blanched lemon slices and whipped cream. Enjoy!