Thin tartlets with lemony cream
Tart
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Cook Time
2 h
Servings
6
Difficulty
Medium
Prep Time
40 Min
Description
These lemon cream tartlets are a real ray of sunshine! The crispy shortcrust pastry contrasts wonderfully with the tangy sweetness of the lemon cream. I often prepare them for Sunday brunch or for a light dessert after a good meal. The recipe is simple, but the result is always stunning. A delight to share with family or friends, especially in the spring when lemons are at their best. You can also add some fresh raspberries for a touch of color and extra deliciousness. A real treat!
Ingredients (6 ingredients)
-
250 g Shortcrust pastry
-
2 piece Whole eggs
-
1 c. à soupe Cornstarch
-
2 piece Lemons
-
100 g Sugar
-
50 g Butter
Preparation (8 steps)
Preparation of the molds and the dough
Preheat the oven to 180°C (th. 6). Cut the shortcrust pastry into 6 equal portions. Line 6 tartlet molds with the dough. Prick the bottom of each tartlet lightly with a fork.
Pre-cooking of the tartlet bases
Place a disc of parchment paper at the bottom of each tartlet and cover it with dried beans. Bake for a pre-cooking of 10 minutes at 180°C.
End of pre-cooking
Remove the dried beans and parchment paper. Put the tartlet bases back in the oven for about 5 minutes, until they are lightly golden brown.
Cooling the tartlet bases
Gently unmold the tartlet bases and let them cool completely on a wire rack.
Preparation of the lemon cream
In the Thermomix bowl, add the whole eggs, cornstarch, sugar, zest and juice of the lemons and the butter. Mix 20 Sec./Stufe 4.
Cooking the lemon cream
Cook the lemon cream 7 Min./80°C/Stufe 2. Use the spatula to scrape the sides of the bowl if necessary.
Checking the consistency
Check the consistency of the cream. If it is not thick enough, extend the cooking time by 1 Min./80°C/Stufe 2.
Garnish and cooling
Garnish the tartlet bases with the lemon cream. Let cool completely in the refrigerator for at least 1 hour before serving.
Finished cooking? Great! 🎉
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Created by
Chloe Simon
2
Rezepte
0
Kochbücher
Allergens
- Gluten
- Eggs
- Milk
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