Lemon Cream Tartlets
8 servings
60 minutes
Lemon cream tarts are a refined French delicacy that combines a crispy puff pastry base with a delicate, velvety cream featuring a bright lemon tang. The origins of this dessert trace back to classic French tarts known for their balance of sweetness and freshness. The lemon cream, made from egg yolks, sugar, and fresh lemon juice, has a rich flavor and silky texture. The finishing touch is a light dusting of powdered sugar that adds elegance. These tarts are perfect for sophisticated tea parties, festive occasions, or simply to enjoy a subtle gastronomic delight.
1
Roll out the puff pastry to a thickness of 2–3 mm.
- Puff pastry: 1 kg
2
Cut circles with a diameter of 8-10 cm from the dough using a pastry ring, place them in muffin molds greased with vegetable oil, forming something like a basket. Put the molds with the dough in the refrigerator for twenty minutes.
- Puff pastry: 1 kg
- Vegetable oil: 20 ml
3
Boil water in a saucepan and reduce the heat. Place a deep bowl on the saucepan, pour in the yolks and add sugar, along with a pinch of salt. Whisk the mixture in the bowl until it thickens. Add lemon juice and continue mixing until the cream thickens completely. Then remove the bowl from heat and stir in diced cold butter.
- Egg yolk: 8 pieces
- Sugar: 250 g
- Salt: pinch
- Lemon: 2 pieces
- Butter: 250 g
4
Fill the pastry baskets with the prepared cream, place the molds in an oven preheated to 200 degrees for fifteen to twenty minutes. Dust with powdered sugar when serving.
- Icing sugar: 20 g
