Recipe Tarts with lemon cream of of 24-06-2016 [Updated on 29-06-2016]
These tartlets with lemon cream they are characterized by the crispness of the shortcrust pastry shell, the delicacy of the lemon cream and the pungent taste of blackberries. An exquisite sweet, excellent to accompany with tea, cold in this season, or to serve for an after dinner.A recipe to which I am very attached, because it was one of those made last September in Milan during the presentation of my book Misya's menus 2 in the Sale & Pepe school, I remember as if it were today the fear mixed with the emotion of cooking in front of an audience that came there purely for me. But then what satisfaction, after tasting, to see the compliments for my adorable tarts flock;) In the article you will also find the video recipe I shot for the occasion, so as to entice you even more to make them;) I leave you to the recipe of the day and I get back to work, a kiss to those who pass by: *
How to make tartlets with lemon cream
Prepare the shortcrust pastry by putting the flour, sugar, butter into pieces, egg, grated rind of a lemon and a pinch of baking soda in a bowl.
Mix everything until it forms a compact and elastic dough and with it form a ball.
Wrap the dough in cling film and let it rest in the fridge for 30 minutes.
Meanwhile, prepare the lemon cream. Whip the cold cream from the fridge.
Then add the condensed milk, always cold from the fridge, and the lemon juice.
Work until you get a smooth cream and place it in the fridge.
Now roll out the pastry on a floured surface.
Cut out circles of dough and line them with molds for tartlets, previously buttered.
Prick the pastry bases with the tines of a fork, then cook them for 15 minutes in a preheated convection oven at 180 ° C.
Remove from the oven and let cool completely.
Put the lemon cream in a pastry bag and stuff the tarts.
Decorate with a blackberry and serve your tarts with lemon cream.
And here is the video recipe