Lemon cream tartlets

Ingredients for 5 servings:

• 100 g butter
• 100 g biscuits
• 4 sheets of gelatin
• 4 eggs
• 100 g sugar
• 25 g cornstarch
• 150 ml lemon juice (from about 3 – 4 lemons)
• 100 ml milk
• 50 g brown cane sugar
• some oil, neutral

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours 30 minutes; Total time approx. 4 hours

For dessert or as a small cake with coffee

Brush the edges of 6 baking rings (approx. 7.5 cm) with neutral oil, then a plate. Place the rings on the plate. Melt the butter, finely grind the biscuits, and mix both. Divide them into the baking rings and press down firmly. Chill for about 30 minutes. Soften the gelatin. Separate the eggs. Mix the egg yolks with 50 g of sugar. Add the cornstarch and lemon juice. Heat the milk and add the egg yolk mixture, stirring constantly. Place on the stove over low heat until thickened. Remove from the heat, dissolve the squeezed gelatin, and let cool. Whisk the egg whites with the remaining sugar until stiff peaks form and fold in. Chill for at least 3 hours. Remove the rings, sprinkle the tartlets with brown sugar, and caramelize using a crème brûlée torch.