with your fingers, like for a crumble. Butter a mould, put this preparation, and make it compact with your fingers. Put for 15 min in the oven. Let cool down.
Bitter and sweet, this American dessert is a bit different from what I usually do. And it’s really nice.
It must rest at least 3 hours in the fridge. Ideally, prepare it the day before.
225 g flour
65 g brown sugar
150 g butter
1 pinch of salt
For the cream
The zest and the juice of a lemon
60 g sugar
180 g white chocolate
Pre-heat the oven at 180°C.
Prepare the cream: melt the white chocolate in a double boiler (WARNING, my method with boiling water does NOT work for white chocolate which has too much butter in it!).
In a saucepan, heat up the lemon juice and zest, the sugar and the eggs. Beat until it thickens. Pour on the melted chocolate in 3 times and stir well.
Pour on the biscuit base in the mould.
Put in the fridge for at least three hours. When serving, cut in squares.