Lemon Cream Tartlets

Baking and Desserts | French cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Lemon cream tartlets

Ingredients

Whole egg - 8 pieces
Puff Pastry - 2 lbs
Butter - 8.8 oz
Vegetable Oil - 0 fl oz
Sugar - 8.8 oz
Lemon - 2 pieces
Salt - a pinch
Powdered Sugar - 0.7 oz

Step by Step guide

Step 1

Roll out the puff pastry to a thickness of 2–3 mm.

Step 2

Use a pastry ring to cut out circles from the dough, 8–10 cm in diameter, and place them in muffin tins greased with vegetable oil, shaping the dough into something resembling a basket. Put the tins with the dough in the refrigerator for twenty minutes.

Step 3

In a saucepan, bring water to a boil and then reduce the heat. Place a deep bowl on top of the saucepan, pour the egg yolks into the bowl, and sprinkle in the sugar along with a pinch of salt. Whisk the mixture in the bowl — the cream will start to thicken. Add lemon juice and continue whisking until the cream thickens completely. Then, remove the bowl from heat and whisk in the cold butter cut into small cubes.

Step 4

Fill the pastry shells with the prepared cream, place the molds in an oven preheated to 392°F (about 400 degrees Fahrenheit) for fifteen to twenty minutes. When serving, sprinkle with powdered sugar.