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🍽️ Crunchy Lemon Tartlets

598 kcal · 30 min · 4 servings

Ingredients

• 4 tbsp sugar
• 2 tbsp whipping cream
• 2 tbsp rolled oats
• 2 tbsp chopped pecans
• 2 tbsp chopped almond kernels
• butter (for the molds)
• 1.5 untreated lemons
• 200 g mascarpone
• 1 tbsp sugar
• 1 tbsp vanilla sugar
• 100 ml whipping cream
• mint (for garnish)

Instructions

1. 1. Melt the sugar in a pot over medium heat.
2. 2. Add the cream, oat flakes, and nuts to the melted sugar.
3. 3. Mix all ingredients thoroughly until a homogeneous mass forms.
4. 4. Distribute the mixture evenly into four greased tartlet molds with a diameter of approx. 8 cm.
5. 5. Press the mixture firmly into the molds to create a stable base.
6. 6. Allow the tartlet bases to cool down.
7. 7. Wash the lemon thoroughly under running water.
8. 8. Grate half of the lemon peel finely.
9. 9. Cut the other half of the peel into thin strips (zest).
10. 10. Squeeze the juice out of the lemon.
11. 11. Mix the mascarpone with sugar and vanilla sugar in a bowl.
12. 12. Add 2-3 tablespoons of lemon juice and 1 teaspoon of lemon peel to the mascarpone mixture.
13. 13. Stir everything well until the filling is creamy.
14. 14. Whip the cream until stiff peaks form.
15. 15. Gently fold the whipped cream into the mascarpone mixture.
16. 16. Distribute the filling evenly over the cooled nut bases in the molds.
17. 17. Place the tartlets in the refrigerator for about 30 minutes.
18. 18. Decorate the finished tartlets with the remaining lemon peel.
19. 19. Garnish them additionally with fresh mint leaves.

Nutrition per serving

• kcal: 598
• Protein: 8 g · Fett/Fat: 46 g · Carbs: 39 g