Marshmallow lemon tart

1. Preheat the oven to 180°C (th. 6). Roll out 1 shortcrust pastry in a cake pan of 18 cm in diameter, prick the bottom with a fork and bake for 20 minutes.

2. Grate the zest from 5 lemons and squeeze. Melt 80g of white chocolate. In a bowl, combine 3 eggs, 100 g of sugar, the melted chocolate, lemon juice and zests. Whisk vigorously.

3. Remove the tart shell from the oven and pour in the mixture. Bake again for 15 minutes.

4. Place the lemon tart in the fridge. Just before serving, divide 16 marshmallows on top and turn the grill to 240°C (th. 8).

Photo credit: Sucré Salé