Lime tartlets

Name: Lime tartlets
Cook time: 1 h
Total time: 1 h
Yield: 8
Ingredients: 125 g Flour; 1 pinch Salt; 125 g Low-fat curd; 125 g Butter; 600 g Schmand; 100 g Sugar; 3 TABLESPOONS Cornstarch; 3 Egg yolk (size M); 1 glass (312 g) Lemon curd or lemon marmalade; 2 Limes; 2 TABLESPOONS Coconut chips; 7-10 Tbsp Flour; 7-10 Tbsp Flour and fat

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 8

125 g Flour
1 pinch Salt
125 g Low-fat curd
125 g Butter
600 g Schmand
100 g Sugar
3 TABLESPOONS Cornstarch
3 Egg yolk (size M)
1 glass (312 g) Lemon curd or lemon marmalade
2 Limes
2 TABLESPOONS Coconut chips
7-10 Tbsp Flour
7-10 Tbsp Flour and fat

Directions

1
Knead flour, salt, curd and butter in flakes with the dough hooks of the hand mixer to a smooth dough. Roll out dough thinly on a floured work surface and cut out 8 circles (á 14 cm Ø). Grease 8 Tartelettes (12 cm Ø) and dust with flour. Line the moulds with the dough circles and chill for approx. 30 minutes. In the meantime, mix sour cream, sugar, starch, egg yolk and lemon curd, except for 2 tablespoons for spreading. Wash the limes, dab dry and cut into wafer-thin slices.
2
Spread the sour cream mixture evenly on the tartlettes and cover with lime slices. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-30 minutes. Remove the Tartelettes from the oven and place them on a cake rack. Heat 2 tablespoons of Lemon Curd in a saucepan, brush the Tarteletts with it and let them cool down completely. Roast the coconut chips in a pan without fat and sprinkle on the Tarteletts