Lemon curd tartlets

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Melt 100 g butter and let it cool down a little. Grind the butter biscuits in the universal chopper. Pour into a bowl and mix with melted butter. Lightly oil 6 Tartelettes (approx. 11 cm Ø) with lift-off base. Spread the crumble mixture in the moulds, first at the edge, then press down on the base. Place the moulds in a cool place for approx. 30 minutes.

2. 2

   Wash 1 lemon hot, rub dry and grate the peel. Halve both lemons and squeeze them. Fill lemon juice with water to 350 ml and bring to the boil in a pot with sugar and 10 g butter. Stir starch with approx. 4 tbsp. cold water until smooth. Boil the stock with it while stirring vigorously and continue to boil for about 1 minute, remove from heat, pour into a bowl and allow to cool for 2-3 minutes. Mix egg yolks with 1-2 tbsp. hot cream. Stir the egg mixture into the rest of the cream. Fold in lemon zest. Spread the hot cream into the tartlets and let them cool down.

3. 3

   Boil the stock with it while stirring vigorously and continue to boil for about 1 minute, remove from heat, pour into a bowl and allow to cool for 2-3 minutes. Mix egg yolks with 1-2 tbsp. hot cream. Stir the egg mixture into the rest of the cream. Fold in lemon zest. Spread the hot cream into the tartlets and let them cool down. Select the raspberries and spread on top. Chill the tartlets for about 20 minutes.

4. 4

   Waiting time approx. 35 minutes

Nutrition Facts

KCAL
440 kcal

CARBS
54 g

FATS
22 g

PROTEINS
5 g