Lemon tartlets with raspberries

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Sift flour. Knead butter, 100 g sugar, flour and egg. Wrap the dough in foil and chill for about 1 hour. Grease the tartlet forms (approx. 12 cm Ø). Roll out the dough on a floured work surface and cut out a total of 8 circles (approx. 15 cm Ø), kneading the dough again, roll out again. Press the dough into the moulds, prick with a fork and let it cool down. Bake the tartlets in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 15 minutes until golden brown. Let cool down briefly, turn over

2. 2

   Wash organic lemon, grate dry and finely grate the peel, cut lemon into 8 thin slices. Squeeze the remaining lemons. Fill lemon juice with water to 150 ml, bring 1 teaspoon lemon peel and 100 g sugar to the boil

3. 3

   Mix starch with 30 ml water, stir in hot lemon juice. Boil up, cool down

4. 4

   Raspberries selected. Whip cream until stiff, fold into the lemon cream. Spread the cream over the tartlets, cover each with a slice of lemon. Place the raspberries all around the tartlets.

5. 5

   waiting time 1 1/4 hours

Nutrition Facts

KCAL
490 kcal

CARBS
52 g

FATS
29 g

PROTEINS
6 g