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Tartellette al Lemon curd
Ingredients for the shortcrust pastry: 500 gr of flour/250 gr of butter/ 140 gr of sugar / 3 egg yolks / 1 whole egg / lemon zest
Mix sugar, butter, lemon zest, eggs (beaten previously) and half of the flour. When the dough starts to be uniform, add the remaining flour, continuing to knead. Let stand in refrigerator at least 1 day before use.
Lemon curd’s ingredients: the juice and the peel of three biological lemons / 200 gr of sugar / 4 eggs / 115 gr of butter
Mix the grated peel and the juice of the three lemons and then add the butter and the sugar. Mix together a baine-marie the ingredients until they are thoroughly amalgamated. Whisk aside the eggs (without whipping them up) and add them to the mixture through a sieve. Mix until the cream doesn’t veil the spoon, then remove it from the burner and let it cool down. If the cream has some lumps, homogenize it with an electric liquidizer when it’s still warm.
Arrangement: lay the shortcrust pastry at a 3 mm. thickness and line 6 patty stamps, previously buttered. Fill the stamps with the lemon curd and put them into the preheated oven at 180° for 26 minutes ( the edge of the shortcrust pastry should be slightly brown ). Pull out of the oven and let them cool down. In the end, after you’ve removed the patties from the stamps, sprinkle some icing sugar on them.
Tartellette al Lemon curd
Ingredients for the shortcrust pastry: 500 gr of flour/250 gr of butter/ 140 gr of sugar / 3 egg yolks / 1 whole egg / lemon zest
Mix sugar, butter, lemon zest, eggs (beaten previously) and half of the flour. When the dough starts to be uniform, add the remaining flour, continuing to knead. Let stand in refrigerator at least 1 day before use.
Lemon curd’s ingredients: the juice and the peel of three biological lemons / 200 gr of sugar / 4 eggs / 115 gr of butter
Mix the grated peel and the juice of the three lemons and then add the butter and the sugar. Mix together a baine-marie the ingredients until they are thoroughly amalgamated. Whisk aside the eggs (without whipping them up) and add them to the mixture through a sieve. Mix until the cream doesn’t veil the spoon, then remove it from the burner and let it cool down. If the cream has some lumps, homogenize it with an electric liquidizer when it’s still warm.
Arrangement: lay the shortcrust pastry at a 3 mm. thickness and line 6 patty stamps, previously buttered. Fill the stamps with the lemon curd and put them into the preheated oven at 180° for 26 minutes ( the edge of the shortcrust pastry should be slightly brown ). Pull out of the oven and let them cool down. In the end, after you’ve removed the patties from the stamps, sprinkle some icing sugar on them.