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Fruity lemon tartlets
30 m active | 1 h 25 m total
Nutrition facts per serving:
  • Energy in kcal about 302
  • Fat about 17g
  • Carbohydrates about 32g
  • Protein about 4g
This is needed
This is needed for 12 piece
Pastry dough
  • 120 g butter, cold, cut into pieces
  • 1 organic lemon, use grated zest only
  • 1 pinch salt
  • 80 g sugar
  • 1 egg, beaten
  • 200 g white flour
  • 50 g shelled ground almonds
Lemon custard
  • 2 dl water
  • 50 g butter
  • 120 g sugar
  • 2 organic lemon, grated zest and the juice
  • 2 egg yolk
  • 3 tbsp Maizena cornflour
  • 1 pinch salt
  • 0.5 bunch basil, roughly chopped
To decorate
  • 250 g mixed berries (e.g. strawberries, blackberries, blueberries)
  • a little basil, finely chopped
  • 12-hole muffin tin (each hole approx. 7 cm in diameter), greased
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And that's how it's done
And that's how it's done
Pastry dough
Mix the flour, almonds, sugar and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the lemon zest and egg, and mix quickly to create a soft dough – do not knead. Flatten the dough, cover and chill for approx. 30 mins.
To shape
On a lightly floured surface, roll out the pastry dough to approx. 2 mm thick. Cut out 12 circles (each approx. 11 cm in diameter), place in the prepared holes. Prick firmly with a fork, refrigerate for approx. 15 mins.
To bake
Approx. 10 mins. in the lower half of an oven preheated to 200°C. Remove the bases from the oven, allow to cool a little, remove from the tin and leave to cool on a rack.
Lemon custard
In a pan, whisk the water with all the other ingredients up to and including the salt. Bring to the boil over a medium heat, stirring continuously. As soon as the mixture thickens, remove the pan from the heat, continue whisking for approx. 2 mins. Pour the custard through a sieve into a bowl, allow to cool a little, pour into the tart bases, leave to cool.
To decorate
Decorate the tartlets with berries and basil.