Tartlets with lemon cream

You will need
  • For the test:
  • - 100 g of powdered sugar;
  • - 100 g butter;
  • - 200 g of flour;
  • - ½ tsp of baking powder;
  • - egg;
  • - on a pinch of salt and vanilla.
  • For cream:
  • - 3 lemons;
  • - 150 g butter;
  • - 3 egg yolks;
  • - 100 grams of sugar.
Beat the butter until the consistency of the cream and add the icing sugar, vanillin and salt to it. Break the egg and slowly add flour with baking powder, beating with a mixer at a slow speed. Knead the dough, wrap it in polyethylene and refrigerate for 2 hours.
Roll out the dough into a thin layer and cut out of it circles that are suitable in diameter for tartlets. Spread the dough at the bottom and edges of the molds, cutting off all the excess.
Pierce the dough a couple of times with a fork. Put in an oven preheated to 180 ° C and bake for 20 minutes until golden brown.
Cook the cream. To do this, rub the sugar with lemon zest, add the yolks and beat well. Then pour in lemon juice and mix.
Put a bowl of cream in the water bath and cook for about 15 minutes, stirring all the time until the cream thickens. Cool to room temperature, add butter and beat with a mixer at high speed.
Put the finished lemon cream in tartlets and cool them in the refrigerator for half an hour. Serve at the table, decorated with berries and long chips of lemon zest.

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