Lemon tartlets with exotic fruit salad

Name: Lemon tartlets with exotic fruit salad
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 150 g Flour; 50 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 1 Egg Yolk; 100 g Butter; 2 untreated lemons; 1 Orange; 3-4 Tbsp Maple syrup; 1 Kiwi; 1 Banana; 1/2 Carambola; 1 Baby pineapple; 1/4 Pomegranate; 2 Eggs (size M); 100 g ripened cream; 40 g Icing sugar; 50 g Whipped cream; 1 TABLESPOON Icing sugar for dusting; 7-10 Tbsp Melissa; 7-10 Tbsp Lemon Julienne; 7-10 Tbsp Cling film; 7-10 Tbsp Flour; 7-10 Tbsp Fat and breadcrumbs; baking paper; 7-10 Tbsp Dried peas

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

150 g Flour
50 g Sugar
1 package Vanillin sugar
1 pinch Salt
1 Egg Yolk
100 g Butter
2 untreated lemons
1 Orange
3-4 Tbsp Maple syrup
1 Kiwi
1 Banana
1/2 Carambola
1 Baby pineapple
1/4 Pomegranate
2 Eggs (size M)
100 g ripened cream
40 g Icing sugar
50 g Whipped cream
1 TABLESPOON Icing sugar for dusting
7-10 Tbsp Melissa
7-10 Tbsp Lemon Julienne
7-10 Tbsp Cling film
7-10 Tbsp Flour
7-10 Tbsp Fat and breadcrumbs
baking paper
7-10 Tbsp Dried peas

Directions

1
Put flour, sugar, vanilla sugar, salt and egg yolk in a bowl. Add butter in small pieces and 1 tablespoon cold water. Knead with the dough hook of the hand mixer. At the end knead quickly with your hands to a smooth dough.
2
Wrap in foil and refrigerate for about 30 minutes. In the meantime, wash the lemons thoroughly, dab dry and rub the peel off. Squeeze the juice from 1 1/2 lemons. For the fruit salad, peel the orange so that the white skin is completely removed.
3
Remove the fillets with a sharp knife between the parting skins, press the juice out of the skins. Mix orange juice, juice of 1/2 lemon and maple syrup. Peel kiwi and banana and cut into slices.
4
Wash the carambola, dab dry and cut into slices. Cut baby pineapple in half. Peel one half and cut into bite-sized pieces. Cut the other half into 4 slices. Knock the seeds out of the pomegranate quarter.
5
Mix the fruit with the marinade and set aside. Roll out the dough thinly on a floured work surface and cut out 3 circles of 14-15 cm Ø. Line 3 greased, breadcrumbed tartlet cups with "lift off base" (approx. 12 cm Ø) with it.
6
Cut off any excess dough. Knead the dough again, roll out and place in a fourth mould. Prick the base several times with a fork and line with baking paper. Put peas into the tins and bake in a preheated oven, 2.
7
Pre-bake from below, (electric oven: 200 °C/ gas: level 3) for 12-15 minutes. Separate the eggs. Mix egg yolks, sour cream, icing sugar, remaining lemon juice and zest. Beat egg white and cream separately until stiff.
8
First fold the cream, then the beaten egg white into the cream. Lift the baking paper with the peas out of the tins. Spread the cream into the ramekins and bake the tartlets at (electric oven: 175 °C/ gas mark 2) for approx. 25 minutes.
9
Let the tartelettes rest in the mould for 5-10 minutes. Remove from the mould and arrange on plates with fruit salad. Sprinkle with icing sugar and, if desired, lemon julienne. Serve decorated with lemon balm and pineapple slices.