{recipe} raspberry and lemon tartlets – tartelettes framboises et citron

Here is a new dessert recipe to use egg yolks – sorry for those who are detoxing after the festive holidays… I had already mentioned it after I finished my first pavlova. I had not had time to post images of this summer recipe found on the net. It is easy and perfect with seasonal berries but it also works with frozen fruits. Be aware they are very tart!

Voici une nouvelle recette sucrée pour utiliser des jaunes d’oeufs – désolée pour celles qui sont en détox après les fêtes et la galette… Je vous en parlais après la réalisation de mon premier pavlova. Je n’avais pas eu le temps de poster les images de ce cette recette estivale que j’avais trouvée sur le net. Elle est facile et parfaite avec des fruits rouges de saison mais ça marche aussi avec des fruits surgelés. Attention elles sont bien acidulées!

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Prep time: 15 mn / Cooking: 25 mn / Rest: 30 mn / 4 servings

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Ingredients
Shortcrust pastry
100g butter at room temperature
135 g flour
90 g caster sugar
4g baking powder
2 egg yolks

Lemon curd
2 egg yolks
3 tablespoons corn starch
125 g sugar
the juice and zest of one lemon
80 ml of water

Decoration
fresh or frozen raspberries depending on the season
crushed pistachios
icing sugar (confectioner’s sugar)

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Method
1-Prepare the shortcrust pastry: beat the yolks with the sugar until the mixture is smooth. Add the butter whisk again.
2. Mix the flour and baking powder and add to the egg-sugar-butter mix.
3- Put the dough on baking paper, cover with a second sheet. Flatten with a rolling pin. Allow to rest in refrigerator for half an hour.
4- Once the dough has hardened, spread it into the tartlets pans (I used removable bottom pans that I have not greased and I skipped the previous step by rolling out the dough directly into the dishes with my fingers and then let freeze overnight). If you have some dough left, make small shortbreads biscuits. Cover with parchment paper and pie weights (dry rice by default). Bake for 20 to 30 minutes at 180 ° C / 350 ° F (if you opted for freezing step, you can place your frozen pie bases directly into the hot oven without thawing them first!). Once cooked, allow the tart bases to cool at room temperature.
5- Prepare the lemon curd: In a saucepan, mix the lemon juice, zest, water and corn flower. Cook on medium heat. Add sugar and whisk (without stopping) until thickened.
6- Remove from the heat, add the egg yolks one by one, mixing briskly. Put the saucepan back on low heat for a few minutes, stirring constantly. Allow to cool to room temperature.
7. Finally, put things together: spread the lemon curd on the tartlet bases and garnish with raspberries. Sprinkle with icing sugar and crushed pistachios.

 

 

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Préparation: 15 mn / Cuisson 25 mn / Repos 30 mn / pour 4 personnes