Lemon and Raspberry Tartlets
by Editorial Staff
Any fruit can be the filling for such tartlets. Top with whipped cream, if desired.
Ingredients
- Medium lemons – 4 pcs.
- Sugar – 3/4 cup
- Butter – 3/4 cup
- Cornstarch – 1 tbsp
- Egg yolks – 6 pcs.
- Shortcrust pastry – 2 cakes
- Raspberries – 700 g
Directions
- Prepare the filling. Remove 1 tablespoon from lemons. l. zest and squeeze 1/2 cup juice. In a 2-liter saucepan over medium heat, heat the juice, zest, sugar, butter, and cornstarch, stirring occasionally, until the sugar and butter have melted. In a small bowl, beat the egg yolks lightly.
- Pour the lemon mixture into the yolks little by little. Cook over medium heat, stirring constantly, for 5 minutes. Cover and refrigerate for 3 hours.
- Put each portion of chilled shortcrust pastry in a metal mold and spread over the inner surface with your fingers.
- Place metal tins with dough on a baking sheet. Use a fork to make numerous, shallow pricks in the dough. Refrigerate for 20 minutes. Preheat the oven to 200 degrees. Bake the products for 15 minutes until golden brown.
- Transfer the forms with finished products to the wire rack. Carefully remove the cooled tartlets from the molds. Fill with lemon and raspberry filling and refrigerate to cool completely.
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