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| ●Tart Shells |
Photo #1
Photo #2
Photo #3
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In a bowl, cream together butter and sugar. Add beaten egg yolk and blend well. (Photo #1)
Fold in sifted dry ingredients and mix lightly. Press the dough together to form a clump. (Photo #2)
Wrap the dough in plastic wrap. Let it rest in the refrigerator for about an hour.
Roll out the dough to 2mm thick. Press the dough into tart molds and make small holes with a fork on the bottom. Get rid of excess dough using a knife. (Photo #3)
Bake in a preheated oven at 180 °C (365 °F) for about 10 – 12 minutes until brown.
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| ●Lemon Cream Filling |
Photo #1
Photo #2
Photo #3
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Beat cream until thick. (Photo #1)
In a bowl, cream together whole eggs, egg yolk and sugar until the mixture becomes pale.
Pour lemon juice in a saucepan and bring it to a boil.
Add the egg mixture (#2) and butter, then place the saucepan over low heat. Stir until the mixture becomes thick and remove from the heat. (Photo #2)
Stir in the lightly beaten cream (#1) and blend. (Photo #3)
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| ●Finish |
Photo #1
Photo #2
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Combine cream and sugar in a bowl. Beat until stiff. (Photo #1)
Fill the tart shells with the lemon cream filling up to the rim. Pipe the whipped cream on top as in the top photo. (Photo #2)
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| Servings per Recipe |
Calories per Serving |
Ready In |
| 10 |
ten 6cm tart molds |
287kcal |
150 minutes |
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| butter |
50g |
| sugar |
40g |
| egg yolk |
20g |
| cake flour |
80g |
| almond powder |
20g |
【Preparation】
- Allow butter to soften at room temperature.
- Sift together flour and almond powder.
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| whole eggs |
100g |
| egg yolk |
20g |
| sugar |
100g |
| lemon juice |
50g |
| butter |
30g |
| whipping cream |
120g |
| whipping cream |
100g |
| sugar |
10g |
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