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🍰 Crispy Lemon Raspberry Tartlets

2688 kcal · 30 min · 4 servings

Ingredients

• 200 g flour
• 100 g cold butter
• 1 pinch salt
• 2 tbsp sugar
• 1 egg yolk
• butter (for the molds)
• parchment paper
• dried legumes (for blind baking)
• 3 lemons (juice)
• 2 egg yolks
• 200 g whipping cream
• thin lemon slice
• raspberries

Instructions

1. 1. Mound the flour onto a clean work surface.
2. 2. Mix the flour with salt and sugar.
3. 3. Press a well into the center of the flour mixture.
4. 4. Cut the cold butter into small cubes.
5. 5. Distribute the butter cubes around the well.
6. 6. Place the egg yolk in the center of the well.
7. 7. Add about 40 milliliters of lukewarm water.
8. 8. Roughly chop all ingredients together with a knife.
9. 9. Quickly knead the crumbs into a smooth dough.
10. 10. Shape the dough into a ball.
11. 11. Wrap the dough ball in cling film.
12. 12. Chill the dough in the refrigerator for 30 minutes.
13. 13. Place the dough between two sheets of cling film.
14. 14. Roll out the dough thinly.
15. 15. Divide the dough into four equal parts.
16. 16. Butter the tartlet molds.
17. 17. Place the dough pieces into the molds.
18. 18. Press the dough firmly into the shape.
19. 19. Cut baking paper to the size of the molds.
20. 20. Place the baking paper on the dough bases.
21. 21. Fill the baking paper with legumes (e.g., dried beans).
22. 22. Preheat the oven to 180 degrees.
23. 23. Bake the bases for 8 minutes.
24. 24. Remove the molds from the oven.
25. 25. Remove the baking paper and the legumes.
26. 26. Let the bases cool down.
27. 27. Whisk the egg yolk with an electric hand mixer until frothy.
28. 28. Stir the cream into the egg yolk mixture.
29. 29. Add the lemon juice to the cream.
30. 30. Spread the cream over the cooled bases.
31. 31. Smooth the cream.
32. 32. Bake the tartlets for 15 minutes in the center of the oven.
33. 33. Remove the tartlets from the oven.
34. 34. Let the tartlets cool completely.
35. 35. Chill the tartlets for at least 4 hours.
36. 36. Carefully release the tartlets from the molds.
37. 37. Decorate the tartlets with fresh raspberries.
38. 38. Garnish the tartlets with lemon slices.

Nutrition per serving

• kcal: 2688
• Protein: 41 g · Fett/Fat: 187 g · Carbs: 204 g