Tartelets with lemon curd cream and meringue tuffs

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Knead the flour, 75 g sugar, 1 egg, vanilla pulp, salt and 75 g butter in pieces with the dough hooks of the hand mixer to a smooth dough. Form into a ball, wrap in foil and chill for at least 1 hour

2. 2

   Roll out the dough on a lightly floured work surface and cut out 8 circles (each approx. 14 cm Ø), but knead the dough again and again and roll out again. Grease the tartlet cups with lift-off base (approx. 12 cm Ø) and line them with the dough, press them on the edges. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 15 minutes. Let cool off. Remove from the mould and let cool down

3. 3

   Put lemon juice, 175 g sugar, vanillin sugar, 125 g butter, starch and 2 eggs in a pot. Bring everything to a boil with a whisk, stirring over medium heat. Let it cool down at room temperature for about 1 hour. Beat 2 egg whites until stiff, fold into the cream

4. 4

   Pour the lemon curd into the tartlets and let them cool down for about 1 hour. Beat 2 egg whites until stiff, fill into a piping bag with star-shaped spout and squirt into small tuffs onto the tartelettes. Scarf the tuffs with a gas burner. Decorate with fresh mint and lemon peel

5. 5

   Waiting time approx. 2 1/2 hours

Nutrition Facts

KCAL
480 kcal

CARBS
59 g

FATS
24 g

PROTEINS
8 g