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🍽️ Lemon Biscuit Tartlets with Mint and Strawberries

190 kcal · 30 min · 4 servings

Lemon Biscuit Tartlets with Mint and Strawberries Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Separate the eggs. Set the egg yolks aside.
  2. 2. Whip the egg whites until stiff.
  3. 3. Mix in 30 grams of sugar while whipping.
  4. 4. Simmer the juice of one and a half lemons with 60 grams of sugar for one to two minutes.
  5. 5. Beat the egg yolks for about five minutes until thick and foamy.
  6. 6. Pour the warm lemon-sugar syrup into the egg yolks in a thin stream.
  7. 7. Stir the lemon zest into the egg yolk mixture.
  8. 8. Mix flour, cornstarch, and baking powder.
  9. 9. Sift the flour mixture over the egg whites.
  10. 10. Gently fold everything together until a homogeneous batter forms.
  11. 11. Distribute the batter among ten indentations of a coated muffin tin or into large baking cups.
  12. 12. Preheat the oven to 180 degrees Celsius (convection: 160 degrees Celsius, gas mark 2-3).
  13. 13. Bake the tartlets on the middle rack for 15 to 20 minutes.
  14. 14. Bring the remaining lemon juice and 30 grams of sugar to a boil once.
  15. 15. Soak the hot tartlets with the hot syrup.
  16. 16. Allow the tartlets to cool down completely.
  17. 17. Carefully release the tartlets from the molds.
  18. 18. Rinse the strawberries and remove the green tops.
  19. 19. Cut the strawberries into small pieces.
  20. 20. Set aside a few small mint leaves for garnish.
  21. 21. Pluck the remaining mint leaves and chop them roughly.
  22. 22. Finely crush the mint with sugar in an electric chopper.
  23. 23. Mix the mint-sugar mixture with the strawberries.
  24. 24. Sprinkle the biscuit tartlets with pistachios.
  25. 25. Serve the mint strawberries separately.
  26. 26. Garnish the dish with the reserved mint leaves.
  27. 27. Serve everything together.

Nutrition per serving