Sand Tartlets with lLemon Cream
by Editorial Staff
Sand tartlets are filled with aromatic lemon cream.
Ingredients
- Flour – 300 g
- Salt – 0.25 teaspoon
- Butter – 125 g
- Sugar – 100 g
- Egg yolk – 1 pc.
- Zest of 1 lemon
- Lemon extract – 0.5 teaspoon
* - For lemon cream:
- Sugar – 70 g
- Lemon juice – 60 g
- Lemon zest – 2 teaspoon
- Egg yolks – 3 pcs.
- Butter (diced) – 60 g
Directions
- Prepare the dough. In a bowl, combine flour and salt.
- In another large bowl, beat the butter and sugar until creamy. Add egg yolk, lemon zest and lemon extract and beat. Gradually add dry ingredients, knead a homogeneous dough, form into a ball, wrap with cling film and place in the refrigerator for 30 minutes.
- Turn on the oven to preheat to 180 degrees. Prepare 24 small metal baskets (or mini muffins).
- Remove the dough from the refrigerator, form balls the size of a walnut from the pieces of dough, place each ball in a mold, distribute it with your hands over the entire mold. Make several punctures with a fork in each workpiece. Place the blanks in a preheated oven, bake sand tartlets for 12-15 minutes, until the baskets are golden brown. Take finished products out of the oven, let cool in tins. Then remove the sand tartlets from the molds.
- Meanwhile, prepare the cream. In a small saucepan, combine the sugar, lemon juice and zest, place the saucepan over medium heat, cook, stirring occasionally, until the sugar dissolves. In a heat-resistant bowl, beat the egg yolks, gradually add the hot lemon mixture, stir quickly. Strain this mixture through a sieve, then pour back into a heat-resistant bowl, place in a water bath, cook, stirring occasionally, until about 80 degrees (the mass should not boil). Remove the stewpan from the stove, gradually add the butter, stir well. Cover the saucepan with parchment and place in the refrigerator for 1 hour, until completely cooled.
- Fill shortbread tartlets with lemon cream before serving.
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