Lemon baskets with blueberries and currant jam
12 servings
130 minutes
Lemon tartlets with blueberries and currant jam are a refined treat that harmoniously combines the tartness of lemon, the sweetness of berries, and the tenderness of sour cream frosting. This dessert embodies the Mexican love for rich flavors and vibrant colors. The lemon dough with a crispy crust creates the perfect base for an airy cream with citrus notes that refreshes and pleasantly melts in your mouth. Currant jam adds a slight tartness, while blueberries provide natural sweetness. These tartlets will be a wonderful decoration for any festive table or cozy tea party. They are easy to make, and the result is always delightful—the combination of fruits and delicate cream makes each serving a small work of art that you want to try again and again.
1
Knead the dough from butter, flour, 50 grams of powdered sugar, lemon zest, salt, and egg yolk. Roll the dough into a ball and refrigerate for 1 hour.
- Butter: 100 g
- Wheat flour: 170 g
- Powdered sugar: 100 g
- Lemon zest: 1 teaspoon
- Salt: to taste
- Egg yolk: 1 piece
2
Preheat the oven to 180 degrees.
3
Grease the baking molds with oil and dust with flour. Roll the dough into a thin layer, place it in the molds, carefully spreading it over the walls and bottom. Prick with a fork and refrigerate for 30 minutes.
- Butter: 100 g
- Wheat flour: 170 g
4
Bake for 20-25 minutes. Cool the finished baskets and spread blackcurrant jam on the bottom of each.
- Currant jam: 2 tablespoons
5
Dissolve gelatin in water. Mix sour cream and powdered sugar with lemon zest. Heat lemon juice and pour gelatin into it. Mix with sour cream. Cover and refrigerate for 30 minutes.
- Gelatin: 2 pieces
- Sour cream: 300 g
- Powdered sugar: 100 g
- Lemon zest: 1 teaspoon
- Lemon juice: 3 tablespoons
6
Fill the baskets with ready cream and top with berries.
- Currant: 125 g
- Blueberry: 125 g