Lemon and Thyme Tartlets

Mix the flour with the rice flour, the icing sugar and the pinch of salt very well, make a well in the middle and put the egg in it. Put the cold butter around it in small flakes and add the tonka bean zest. Now stir everything quickly to a smooth dough, wrap in cling film and put it in the fridge for an hour.

Whisk the eggs well, add the lemon juice, lemon zest and thyme leaves, stir. Now add the cream cheese and stir everything until smooth. Now sweeten with agave syrup and then stir in the starch.

Then preheat the oven to 180 degrees and rub the tart molds with butter. Now quarter the dough, roll it out thinly and place a tart pan upside down on the dough and cut with a "seam allowance" of approx. 1 cm, then turn the form with the dough over, then the dough slides into the form as if by itself.

Prick the base several times with a fork and then spread the icing on it and bake for 35 - 40 minutes in the lower third of the oven and then let it cool down. We had a spoonful of unsweetened, whipped cream with it.