Lemon Tartlet with Raspberries

For the lemon tartlets, knead a shortcrust dough from flour, butter, sugar, an egg and a pinch of salt. Then let the dough rest in the refrigerator for about 30 minutes.

In the meantime, lightly grease 12 conical cake tins ( 8 cm ø). Roll out the dough to a thickness of about 3 mm, cut it out round and place it in the molds.

Cover with aluminum foil, weigh down the surface with lentils and bake at 200 °C for about 20 minutes. Remove the foil and lentils and cool the tartlets.

For the filling, squeeze the lemons and oranges and pass the juice through a sieve. Then heat with sugar and crème double and peel off with the eggs to form a rose, this works best at about 84 °C .

Evenly distribute the amount removed in the pre-baked tartlets, leaving the tartlets in the molds! Then place in the oven again and bake at 130 °C top-bottom heat for about 15 minutes.

Then cool completely and cover the surface with raspberries. Garnish with powdered sugar and mint leaves.

Preparation Tip:

The lemon tartlets can also be made with other fruits.

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