Roll the dough to a thickness of 2 to 3 mm. Line the mould with the dough. Prick the dough with a fork all over the surface. Place a baking paper on top and add enough baking beans (or coins) to fill the case. Bake 15 to 20 minutes in a preheated oven of 180°C. Allow to cool.
Mix all ingredients in a bowl. Heat to 60°C. Pour into the baked pie. Place in a preheated oven at 120°C. Bake for 50 minutes. (temperature of the cream: 70°C). Let cool at room temperature.
Wash the lemons. Cut 1 lemon into thin slices and place in a tray. Press the remaining 2 lemons (you will need 100 g juice). Mix the juice with sugar and water. Bring to the boil. Pour the syrup over the slices, add the spices and marinate for 12 hours.
Garnish the lemon tart with fresh raspberries and candied lemon slices
This recipe was created starting from the flavor profile of Café de Nariño. It fits perfectly with this coffee.
Serve with a cup of Café de Nariño.