Lemon and raspberry tartlets: dessert recipe for lovers of acidic flavors

If you like acidic flavors, you cannot miss these lemon and raspberry tartlets, especially for those who enjoy sweet desserts, and a refreshing flourish after any hearty meal.

Tartlets are a very elegant option to serve individually, but if you are a little lazy and want to spend little time in the kitchen, you can also prepare a large cake and cut it yourself into portions.

Ingredients

For 6 units
  • Pastry flour 250 g
  • Powdered sugar 65 g
  • Butter 125 g
  • Egg 1
  • Raspberries 500 g
  • White chocolate 25 g
  • Sugar (For the lemon cream) 220 g
  • Eggs (For the lemon cream) 3
  • Egg yolk (For the lemon cream) 1
  • Lemon juice (For the lemon cream) 200 ml
  • Butter (For the lemon cream) 100 g
  • Lemon zest (For the lemon cream)

How to make raspberry lemon cream tartlets

Difficulty: easy
  • Total time

We will start preparing the base dough, for this if we have a kitchen robot we will add the flour, the butter in pieces, the egg and the sugar in the glass, and we will mix at high speed until we form some wet crumbs that we will remove and join quickly with your fingertips without kneading excessively.

If we make it by hand, we will make a volcano with the flour and in the center we will add the rest of the ingredients, first we will unite these and then quickly add the flour, without kneading, just uniting with the fingers.

We preheat the oven to 180 degrees Celsius and roll out the dough on a lightly floured surface, moving the dough so that it does not stick to us. Then we cut circles of dough with a bowl bigger than our tartlet molds, and line the tartlets with them, prick them with a fork, and put a little weight on them such as chickpeas or rice so that they do not shrink on top of a baking paper.

Bake the tartlets ten minutes and remove the chickpeas, leaving them another ten minutes in the oven. Meanwhile, we put the ingredients of the lemon cream except the butter, in a plastic or glass bowl and mix with some rods. We put it in the microwave for spaces of one minute or minute and a half, and we stir it until it thickens and boils, they are usually three or four minutes in total. We remove it from the microwave and add the butter, stirring gently until it integrates.

Melt the white chocolate and paint the tartlets inside with it. We fill them with the cold cream and decorate with the fresh raspberries, and then paint them with a bit of cake luster.

With what to accompany the lemon cream tarts and raspberries

These lemon cream and raspberry tartlets are a classic of French pastry shops that you can now easily prepare at home, giving you a sophisticated touch at the end of your meals.

Tags:  Desserts Meats And Birds Vegetables And Legumes 

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