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Mini-dessert recipes.

Lemon tartlets.

Mini-dessert recipes.

Use both ready-made shortbread dough and cooked yourself. Mini-dessert recipes. Sweet dough during rolling is easily torn and breaks up into parts, so most often it has to be pressed and smoothed with fingers already in the molds.

Mini-dessert recipes.

We need the following ingredients:
• 350 g of sweet pastry

For filling:
• 20 g of starch
• 75 g of fine crystalline sugar
• 90 ml of water
• peel and juice of 1 lemon
• 2 yolks
• 15 g of butter

Mini-dessert recipes.

For merengue:
• 2 proteins
• 75 g of fine crystalline sugar

Utensil:
• round silicone molds for tartlets with a diameter of 10 cm
• Baking paper
• beans or balls for baking

Mini-dessert recipes.

Cooking method:
1. Roll out the dough in a thin layer, cut out mugs with a diameter of 13 cm and lay them in the tartlet molds, gently pushing the dough into the bottom and the sides of the containers. Cut off the dough excess at the edges, knit the base with a fork, cover and refrigerate for 30 minutes.

2. Preheat the oven to 200 ° C. Cover the dough in the molds with baking paper, pour in the dried beans or baking balls, move the molds onto the baking sheet. Bake for 15 minutes, remove the paper with the load and bake the base of the tartlets for another 5 minutes.

3. Rinse the starch with sugar, adding enough water to get a homogeneous paste. In a small saucepan, boil the remaining water with lemon zest, pour into a starch paste and rub until smooth. Pour the mixture into a saucepan and cook on low heat for a minute, carefully rubbing with whisk so that the mass becomes thick and uniform. Remove from heat and enter in pieces yolks, lemon juice and butter. Spread the cream on the molds with dough bases.

4. Reduce oven temperature to 150 ° C. Whisk the proteins into a persistent foam. Add half of sugar on a spoon, continue to beat until the mass becomes very dense and shiny. Enter the remaining sugar by mixing the proteins with a metal spoon. Spread them with a spoon on top of the cream on the tartlets and spoon the tips with a teaspoon. Bake in the center of the oven for about 20 minutes — the products will turn golden. Serve tartlets with cream or non-acid sour cream.

About the dish:
For 4 tartlets
Preparation time: 1 hour 15 minutes
Cooking time: 40 minutes
Oven temperature: 200 ° C, then — 150 ° C
The contrast of the texture of crumbly dough, tender lemon cream and soft meringue with crunchy peaks will not leave indifferent admirers of your confectionery talent.

 

Mini-dessert recipes.

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