Lemon and Raspberry Tarts
Nutritional values
(Percentage of daily recommendation)
| Calorie | 670 cal. | (32 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 47 g | (41 %) | ||
| Carbohydrates | 51 g | (34 %) | ||
| Sugar added | 10 g | (40 %) | ||
| Roughage | 3.3 g | (11 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 2 μg | (10 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 4.9 μg | (8 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.7 mg | (23 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 48 μg | (16 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 13.2 μg | (29 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 314 mg | (8 %) | ||
| Calcium | 89 mg | (9 %) | ||
| Magnesium | 39 mg | (13 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 26.8 g | |||
| Uric acid | 37 mg | |||
| Cholesterol | 342 mg | |||
| Complete sugar | 15 g |
Ingredients
- For the dough
- 200 grams Pastry flour
- 100 grams cold butter
- 1 pinch salt
- 2 Tbsps sugar
- 1 egg yolk
- For preparation
- butter (for the tartlet pans)
- Parchment paper
- Dried legumes (for blind baking)
- For the filling
- 3 lemons (juiced)
- 2 egg yolks
- 200 grams Whipped cream
- For garnish
- thin lemons
- Raspberries
Preparation steps
Pour the flour out onto a work surface, mix with salt and sugar and make a well in the center. Cut the cold butter into small pieces and distribute around the flour. Place the yolk in the center and add approximately 40 ml (about 3 tablespoons) of lukewarm water. Mix all ingredients with a pastry knife until crumbly, then knead by hand quickly into a dough. Form into a ball, wrap in plastic wrap and refrigerate for 30 minutes.
Divide the dough into 4 pieces and roll out between 2 sheets of plastic wrap thinly. Line the buttered tartlet pans with the dough.
Cut the parchment paper to fit the tartlets, place on the dough and fill with dried beans.
Blind-bake in a preheated oven at 180°C (approximately 350°F) for about 8 minutes, then remove from the oven, remove the beans and parchment paper and let cool.
Beat the egg yolks until fluffy with an electric hand mixer.
Stir the cream and lemon juice into the egg yolk mixture.
Spread the mixture on the tart shells and smooth.
Bake on the middle rack of the preheated oven for about 15 minutes, then remove and allow to cool for at least 4 hours.
Remove the tarts from the molds, garnish with raspberries and lemon slices and serve.
