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Festive dessert.

Tartlets with lemon cream.

Festive dessert.

Crispy tartlets basis for traditionally prepared from dough. Of this amount of ingredients you will average 6 or 9 small tartlets. In its frozen form 3 months may be stored in the form of pellets or «sausages». The latter are particularly useful when you need to quickly bake cookies: we will cut the dough razmorozhivaya circles and put in the oven — all!

NEED:

For the dough:

200 g flour
50g sugar
2 table. tablespoons cold water
120 g butter
a pinch of salt
For the lemon cream:

4 egg yolks
250 g of condensed milk
5 table. spoons of lemon juice
1 table. spoon starch
For the meringue:

2 protein
50g sugar

PREPARATION:

Prepare tartlets. Cold butter cut into cubes. Pour the flour mound on a work surface, make a well in the middle. Pour 2 to the table. tablespoons of cold water, add a pinch of salt. Around expand the diced butter. Chop all the knife into crumbs and quickly knead the dough is smooth. Formed from dough into a ball, wrap in plastic wrap and place in refrigerator for 30 minutes.

The oven is heated to 180 ° C. Chilled shortcrust pastry thinly roll out on a floured work surface, divided into 6 pieces and put them in a greased molds for any fat tartlets with serrated edges.

Bake method blind baking. To do this, cover the dough with parchment, pour on top of dry peas to the dough during baking does not buckle. Put in the oven for 10 minutes, then remove the parchment with peas.
For the cream yolks whipped into a magnificent light weight. Add condensed milk, lemon juice and mix well starch to avoid lumps. Yolk cream tartlets put on and put in the oven for 15 minutes.

For the meringue ice whisk whites and sugar in a solid foam. Get a lot of stuff, confectionary syringe.
Get tartlets from zhuhovki and squeeze them svrhu belkoye «droplets». Put the tarts in the oven for 3-5 minutes under the grill.

The cream should be spread in tartlets only after they have cooled off.

 

tartlets-with-lemon-cream

 

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