Lemon and Raspberry Tarts
- For the dough
- 200 grams
- 100 grams
- 1 pinch
- 2 tablespoons
- For the filling
- 200 grams
- For garnish
thin lemon slice
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.