First of all cook the eggs until they are firm, then peel them, open them and make the egg yolks.
Put them in a sieve and pass them.
Work the butter with the whips together with sugar, cinnamon, lemon peel and rum, until obtaining a "pomade" consistency.
Then add flour and egg yolks and work briefly to mix.
Put the pastry in a pastry bag with a striped nozzle and start to create the tart in the mold covered with parchment paper.
Form the bottom and the edges, then add the filling, gently leveling the surface.
Finally create a twisted devotee with the remaining pastry.
Bake in a preheated oven at 180 ° C for 25 minutes or until golden brown.
The shortcrust tart is ready: let it cool completely before pulling it gently out of the mold and serving it.
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