LEMON AND RASPBERRY TARTALETTES..

May 12, 2012

LEMON AND RASPBERRY TARTALETTES..

FOR THE CRUST
225 g all purpose flour
1/8 tsp. salt
120 g unsalted butter, at room temperature
50 g granulated white sugar
1 large egg, lightly beaten

FOR THE LEMON CREAM
200 g powdered sugar
120 g butter
finely grated 2 lemon peel and juice
2 big eggs + 1 big egg yolk

FOR THE RASPBERRY CREAM
300 g raspberries (strawberries)
100 g powdered sugar
120 g butter
2 big eggs + 2 big egg yolk
1/2 lemon juice

fresh raspberries (strawberries) for decoration

TO MAKE THE CRUST:
In a separate bowl, sift together the flour and salt. Set aside. Place the butter in your mixer and beat until softened. Add the sugar and beat until light and fluffy. Gradually add the beaten egg, beating just until incorporated. Add flour mixture all at once and mix just until it forms a ball. Don’t overwork or pastry will be hard when baked.  Cover with plastic wrap, and refrigerate about one hour or until firm.

Heat up the oven to 200 degrees C. Roll out the pastry till 3mm. Evenly put the chilled pastry onto the bottom and up the sides of un-greased tart tins (10cm). Put back into the fridge for 30 min.

Lightly prick bottom of pastry crust with the tines of a fork (this will prevent the dough from puffing up as it bakes). Line the pastry from the top with baking paper and fill it with peas or beans to keep the pastry in shape. Bake for 15 min. Take out the beans and paper and bake for other 3-5 min or till golden brown.

TO MAKE THE LEMON CREAM
1. Make the lemon curd. Place sugar, butter, lemon peel and juice in hot water bath. Mix time to time till butter and sugar have melted.
2. Whip eggs in light foam, pour them through a sieve into the butter mix. Mix time to time till it gets thick and does not get off the spoon. Take of the heat and let it coll down for an hour.

TO MAKE THE RASPBERRY CREAM
1. Make the raspberry curd. Smash the berries and put them through the sieve. Place sugar, butter, lemon juice and berries in hot water bath. Mix time to time till butter and sugar have melted.
2. Whip eggs in light foam, pour them through a sieve into the butter mix. Mix time to time till it gets thick and does not get off the spoon. Take of the heat and let it cool down for an hour.

ASSEMBLING
When everything has properly cooled down, place creams half and half into the crusts. Decorate with fresh berries.

P.S. And there was an another party with some cake testing last night. The tarts very quite rich in flavour so it was impossible to eat more than one. The only thing I did differently that I did not manage to get raspberries, so instead I used strawberries and it complemented the lemon very well anyway as it was lighter. 

Enjoy, k.

recipe from “Kūkas” by M. Neri

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One Response to “LEMON AND RASPBERRY TARTALETTES..”

  1. Anits Says:

    Perfect, lemon and strawberry creams fantastic!


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