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We hope you got benefit from reading it, now let’s go back to lemon tartelettes recipe. You can cook lemon tartelettes using 12 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Lemon tartelettes:
- Use 125 g of plain flour.
- Use 125 g of wheat germ.
- Prepare 125 g of soft butter.
- You need 2 tablespoons of icing sugar.
- Prepare of Few drops of vanilla.
- Prepare of Few tablespoons Cold milk (you can use low fat) as needed.
- Provide Pinch of salt.
- Use of For the filling:.
- Use of Caramel (3/4 cup of sugar 1 tablespoon butter 1 cup of milk).
- You need of Lemon custard:.
- Take 2 of lemon zest and juice, 2 eggs, 2 tablespoons sugar, 1 full tablespoon whole wheat flour, 1/2cup water 1 tablespoon butter.
- Provide of Chantilly powder.
Steps to make Lemon tartelettes:
- This recipe doesn't take too long as long as we prepare every thing before we start. I usually prepare the caramel first(that you can do without it) and let it cool as well as lemon custard..
- Preheat the oven at 180 degrees. Start making the shells by sifting and mixing all the dry ingredients together. Add butter and mix using fingertips until they are combined and get a sandy dough. Add vanilla and cold milk (we may need 1/4 cup milk or less) until we get a little bit sticky dough. Cover it and put it in the fridge (ideal time in the fridge is 2 hours or more but I used it after 1/2 hour). Form it into small balls to put it in the molds. I have attached a picture of my shell size..
- Bake the shells until the edges of the dough become golden. This depends on everyone's oven..
- For the filling, first put the sugar on low heat in a non sticky pan until melts. Add butter and stir carefully. Add milk and stir until the mixture is thick and no sugar rock are left. Let it cool..
- Secondly, the lemon custard. Put all the ingredients in a sauce pan on the heat and mix using a whisk until thick. Let it cool (for me it was warm when I filled the shells)..
- Let's build up the dessert: put 1 teaspoon caramel in each shell. Add on 1 tablespoon lemon custard in each or as desired. Using an electric whisk, whisk The left of the custard with 1 sachet 38 g of chantilly (powder whipping cream) and decorate the tartelettes using piping bag..
- Refrigerate at least 1 hour before serving..
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