Lemon Cream Tartlets

Floors:

1. Place a large piece of cling film on 6 tartlet molds (diameter approx. 8 cm) so that it protrudes slightly at the edges when the mixture is pressed in.
2. Put the cornflakes in a bowl and crumble. There should no longer be pieces that are too large. Make the couverture liquid over the water bath and then immediately mix evenly with the cornflakes. Then quickly line all the molds thinly up to the upper edge. You can do this with a teaspoon back, which is dipped into warm water every now and then or – as in my case – with a “filling stamp” that matches the molds. The edges have to be pulled up and pressed down with the back of a spoon even when using it. Put the filled molds in the refrigerator until they are really hard.

Cream:

1. Bring lemon juice, 100 ml water, sugar and zest to the boil in a saucepan and simmer gently until the sugar has completely dissolved. Mix the pudding powder with the remaining 50 ml of water and stir into the boiling mass. Turn down the heat and let the pudding “bubble” for about 1 minute while stirring so that the starch can set. Then immediately pour everything onto a large, flat plate and spread out. So it can cool down in a flash.
2. Meanwhile, beat the egg whites until stiff and keep them ready. In a bowl, stir the ricotta until creamy and gradually add the powder of the instant gelatine. When the lemon cream is only lukewarm, remove the lemon peel strips from it and then use the whisk to fold them into the ricotta. Then it is essential to taste the mass and decide whether it still needs to be sweetened. So the 100 g of powdered sugar are only now being used, in small steps and little by little. It may be that not everyone wants to use the entire amount. That is a matter of personal taste.
3. When the cream has the desired flavor, carefully fold in the egg whites and place in the refrigerator for about 1 hour.

Completion:

1. Lift the solidified crunchy bases including the foil out of the molds, carefully peel off the foil and place them on a firm surface.
2. Pour the cream into a piping bag with a large round or star nozzle and fill the tartlets generously with it. Then place a small piece of lemon peel in the middle and cool the tartlets together with the underlay for about 2 hours to finally cool and become firm. The longer the better.
3. At the temperatures ………….. a little refreshment with afternoon coffee ………….