Lemon cream cakes

COOK TIME
90 mins

TOTAL TIME
270 mins

Ingredients

Directions

1. 1

   Grease the 24 cavities of a mini muffin tray. For the dough, put 200 g flour, icing sugar, lemon zest, egg, 1 pinch of salt and 100 g butter in a bowl and knead quickly to a smooth dough. Roll out the dough on a lightly floured work surface until it is about 2 mm thin. Cut out 24 circles (each approx. 5 cm Ø), knead the dough again, roll out and cut out. Line recesses with the dough circles. Put the mould in a cool place for about 1 hour.

2. 2

   Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Bake Tartelettes for 12-14 minutes. Finely chop the chocolate. Remove Tartelettes from the oven. Immediately sprinkle chocolate in to melt. Let it cool down.

3. 3

   Carefully remove the Tartelettes from the trays. Whip the double cream, fold in the lemon curd in streaks. Pour into a piping bag. Cut off the tip. Pour cream into the Tartelettes. Select the berries, wash if necessary and drain well. Decorate the tartlets with this and chill until serving.

4. 4

   Cupcake tips: No mini muffin sheet? Place 24 small paper baking cups (3 cm Ø) on a baking tray. Place dough circles loosely inside. Press the bottom down slightly in the middle. Bake in a hot oven as described. Take the Tartelettes out of the oven. Spread the chopped chocolate in the tartlettes and let them cool down in the baking tins. No stress! The Tartelettes can easily be baked days in advance and stored unfilled in tightly closed tins. Chocolate-coated inside: The chocolate layer in the Tartelettes prevents them from softening on the inside. With freshly baked Tartelettes the chopped chocolate melts by itself. For cooled (or bought) pieces, break the chocolate into pieces, melt them in a hot water bath and coat the inside of Tartelettes with them.

Nutrition Facts

KCAL
160 kcal

CARBS
1 g

FATS
1 g

PROTEINS
1 g