Tangy Lemon Tartlets using a Create
(4.9)
Preparation time
Total time
Servings
Calories / Serving
Difficulty
Mini lemon tartlets are the perfect bite-sized bursts of sunshine that can brighten even the gloomiest of days. Originating from the French pastry tradition, these delightful treats combine a buttery, flaky crust with a zesty lemon filling that dances on your taste buds. Legend has it that the first lemon tart was concocted in the 14th century, when a clever French baker decided to add a splash of citrus to his desserts, believing it would ward off the winter blues. Each mini tartlet is like a little hug for your palate, offering a refreshing balance of sweetness and tartness that leaves you craving more. Perfect for parties, picnics, or just a cozy evening at home, these tartlets are sure to impress and inspire a few smiles along the way!
Ingredients
- 250 g Flour t55
- 225 g Salted butter
- 3 Eggs
- 25 g Icing sugar
- 150 g Granulated sugar
- 5 g Lemon zest
- 100 g Lemon juice
Steps
Shortcrust Pastry
- Add 250 g of flour t55 in the food processor bowl.
- Cut into small pieces, and add 125 g of salted butter in the food processor bowl.
- Mix manual: 20sec / 0°C / Speed 4.
- Add 1 egg, 20 g of icing sugar in the food processor bowl.
- Mix manual: 20sec / 0°C / Speed 4.
- Transfer the content of the food processor bowl on a cling film warp in cling wrap.
- Setaside the dough in a fridge during 30min.
Lemon Cream
- Zest the lemons.
- Juice the lemons to obtain 100g of Lemon Juice.
- Wash the food processor bowl.
- Add 150 g of granulated sugar, 5 g of lemon zest in the food processor bowl.
- Mix manual: 10sec / 0°C / Speed 10.
- Add 2 eggs, 100 g of lemon juice in the food processor bowl.
- Cut into small pieces, and add 100 g of salted butter in the food processor bowl.
- Mix manual: 8:00min / 80°C / Speed 4.
- Pour the content of the food processor bowl in a bowl cover with plastic wrap, cling wrap on contact.
- Setaside the preparation content in the bowl let cool.
Tartlets
- Preheat the oven at 180°C.
- Roll out the Shortcrust Pastry.
- Cut out circles to fit into tartlet molds.
- Place the pastry in the tartlet molds.
- Prick the bottom with a fork.
- Cook in the oven at 180°C.
- Bake the tartlet shells for 15-20 minutes, or until golden brown.
- Remove the tartlet shells from the oven.
- Let them cool.
- Fill each tartlet shell with Lemon Cream.
- Sprinkle 5 g of icing sugar on a plate.
- Serve Cold.
