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Lemon tartlets
To make lemon tarts, you will need a fairly large amount of yolks. I advise you not to throw away the squirrels, but to make a light omelet out of them - it will even be enough for two.
How to cook Lemon tartlets
Step 1
Prepare the dough. Mix all dry ingredients except sugar in one bowl. Beat sugar with butter and yolks with a mixer. Combine dry ingredients with egg mixture and stir. Knead the dough, wrap in cling film and refrigerate.
Step 2
For the filling, soak the gelatin in cold water for 10 minutes. Mix sugar with yolks. Bring the lemon juice to a boil in a deep frying pan, add the sugar-egg mixture. Cook, stirring, over medium heat. When the cream begins to slowly bubble and flow from the whisk in a dense mass, remove the cream from the heat. Add butter, stir. Add gelatin, stir, cool and refrigerate.
Step 3
Meanwhile, divide the tart dough into 4-6 pieces. Roll out each piece into a circle and place in a baking dish. Bake the dough in molds in the oven for 5-10 minutes at a temperature of 175 C. Cool the tartlets.
Step 4
Warm the lemon filling a little so that it can be laid out on tartlets. Fill tartlets to the brim. Put in the refrigerator for half an hour. Decorate the tarts with powdered sugar and serve.
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