Cost Breakdown

Critical Success Points

• • Rubbing the butter with the dry ingredients to obtain a sandy texture.
• • Do not over‑work the dough after adding the egg.
• • Roll the dough very thin (≈3 mm) so it does not puff excessively during baking.
• • Bake the tart shells at 180 °C without opening the oven during the first minutes.
• • Cook the lemon cream without boiling to avoid coagulation.

Safety Warnings

• • Handle the hot oven (180 °C) with kitchen gloves.
• • Be careful of splatters when cooking the cream on the stove.
• • Use a sharp knife to cut the dough to avoid cuts.