Lemon cream tartlets

AUTHOR
Valentine Lee
DIFFICULTY
very easy
RATING
3 2
Help yourself, ladies! You're welcome to take these little cupcakes with the airy filling
COOK TIME
90 mins
TOTAL TIME
270 mins

Ingredients

Servings: 24
  • 200 g Flour
  • 60 g Flour
  • 1 Organic Lemon
  • 1 Egg (Gr. M)
  • 7-10 Tbsp Salt
  • 100 g soft butter
  • 7-10 Tbsp Flour
  • 7-10 Tbsp Grease
  • 50 g Dark chocolate
  • 250 g double cream
  • 250 g Lemoncurd (English lemon cream)
  • 150 g mixed berries (e.g. raspberries, blackberries, currants and blueberries)

Directions

  1. 1

    For the dough, place flour, icing sugar, lemon zest, egg, 1 pinch of salt and 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 (approx. 5 cm Ø), knead the dough again, roll out and cut out. Grease 24 troughs of a mini muffin tray and line them with the dough circles. Put the tin in a cold place for about 1 hour.

  2. 2

    Bake Tartelettes in a preheated oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer) 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 with the whisk of the mixer for approx. 30 seconds, fold in the lemon curd in streaks. Pour the cream into a piping bag and squirt into the Tartelettes, select the berries, wash if necessary and drain well. Place the tartlets on top and chill until serving.

Nutrition Facts

KCAL
140 kcal
CARBS
12 g
FATS
10 g
PROTEINS
1 g