Let's start by heating the oven at 180 degrees.
To prepare the cake batter, whisk 2 eggs and 1.5 cups of sugar until it turns white.
Add 1.5 cup of milk and half a cup of olive oil and whisk.
Add the flour and baking powder, mix all the ingredients and whisk until you get a viscous dough.
Add the 1.5 lemons we passed through the rondo to the cake batter and mix again.
Let's pour the cake batter into the tart mold with a hole in the middle, which is greased all over. Bake in a preheated oven at 180 degrees for 22 minutes.
For the pudding, let's take the egg and milk into the pot that we took to the stove and mix them completely, the color of the milk will change anyway.
When it starts to heat slightly, add the wheat starch and sugar. Let's keep mixing because if you leave it, there is a chance that the bottom will stick.
You will notice that it starts to thicken as you mix it.
Let's add the lemons to the pudding by passing it through the rondo again and add the hashishs.
You can turn it off when it thickens well and leaves the lemon flavor in the pudding. You can leave it to rest for about 15-20 minutes.
Let's take the cake out of the tart mold with a hole in the middle and turn it upside down and pour the pudding we prepared into the hollow part. While I was preparing it, I closed the edges and covered it with pudding.
After flattening it, I took thinly sliced lemon, sugar and water in a saucepan for lemon slices and boiled it until it reached the consistency of sherbet.
When you notice that the lemons are candied, you can turn off the bottom and decorate your tart.