at-home pastry chef
5 3

I have graduated as bakery, pastry and pasta process engineer. However, after graduation, I worked in the banking sector for 11 years. Having moved to Russia (to Moscow), I decided to resume my professional skills and to work as at-home pastry chef at first, because I am two young children mom.


at-home pastry chef
5 3

(for 12 tarts)

  • Tart crust
  • GRANDPRO Tart margarine 300 g
  • Sugar 150 g
  • Eggs 120 gг
  • White flour 500 g
  • Baking powder 5 g
  • Lemon curd (filling)
  • Lemons 4 or 5
  • Eggs 240 g
  • Sugar 250 g
  • GRANDPRO Cream margarine 100 g
  • Cream cheese (for decoration)
  • Butter 100 g
  • Powdered sugar 100 g
  • Curd cream cheese 400 g
  • Decoration
  • Fresh berries
  • Cream cheese

Tart crust

  • Whisk room-temperature GRANDPRO Tart margarine with sugar.
  • Add eggs, one at a time, then flour and baking powder. Knead the dough.
  • Put the dough in a refrigerator for at least 2 hours.
  • Roll out the dough between two sheets of parchment paper.
  • Form tarts, bake in a preheated oven at 160–170˚C for 15 minutes.

Lemon curd (filling)

  • Grate lemon zest and pulp on a fine grater.
  • Whisk eggs with sugar.
  • Add the lemon zest and pulp; cook over low heat until thick.
  • Add GRANDPRO Cream margarine to the warm mass.

Cream cheese (for decoration)

  • Mix room-temperature butter and powdered sugar, whisk for 5 minutes.
  • Add cold curd cream cheese and whisk./li>

Assembling the tart

  • Pour lemon curd into the cooked tart crust.
  • Decorate with cream cheese and fresh berries.