Lemon Tartlets with Blueberries and Currant Jam
Baking and Desserts | Mexican cuisine
⏳ Time
2 hours 10 minutes
🥕 Ingredients
12
🍽️ Servings
12
Description
Lemon Tartlets with Blueberries and Currant Jam
Ingredients
- Butter - 3.5 oz
- Whole egg - 1 piece
- Powdered Sugar - 3.5 oz
- Citrus Zest Mix - 1 teaspoon
- Salt - to taste
- Wheat Flour - 6 oz
- Meyer Lemon Juice - 3 tablespoons
- Gelatin - 2 pieces
- Black Currant Jam - 2 tablespoons
- Sour Cream - 10.6 oz
- Red Currant - 4.4 oz
- Fresh Berries - 4.4 oz
Step by Step guide
Step 1
Knead the dough from butter, flour, 50 grams of powdered sugar, lemon zest, salt, and yolk. Roll the dough into a ball and refrigerate for 1 hour.
Step 2
Preheat the oven to 356°F.
Step 3
Grease the baking molds with butter and dust with flour. Roll out the dough into a thin layer, place it in the molds, carefully spreading it over the sides and bottom. Prick with a fork and refrigerate for 30 minutes.
Step 4
Bake for 20-25 minutes. Allow the tartlets to cool and spread currant jam on the bottom of each.
Step 5
Dissolve the gelatin in water. Mix sour cream and powdered sugar with lemon zest. Warm the lemon juice and pour in the gelatin. Mix with the sour cream. Cover and refrigerate for 30 minutes.
Step 6
Fill the tartlets with the prepared cream and top with berries.
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