in

Lemon Crumble Tartlets with Limoncello Topping

5 from 8 votes
Course Dinner
Cuisine European
Servings 4 people
Calories 475 kcal

Ingredients
 

Batter and sprinkles

  • 150 g Butter
  • 140 g Flour
  • 90 g Sugar
  • 1 pinch Salt
  • 1 tsp Vanilla sugar

Lemon cream filling

  • 3 Lemons
  • 75 g Sugar
  • 10 g Butter
  • 25 g Starch
  • 2 Egg yolks

molding

  • 100 g Powdered sugar
  • 3 tbsp Limoncelle

Instructions
 

Preface

  • The tart can be made in a tart form with a diameter of 20/21 cm as well as in 4 small tartlet forms. It is only important that the tart molds have a removable base, otherwise the tart will be very difficult to get out of the mold.

dough

  • Put the flour with the sugar, a pinch of salt and vanilla sugar in a bowl and mix well. Melt the butter at low temperature and pour it over the flour mixture and then knead into a very crumbly dough.
  • Butter the tartlet molds well and sprinkle with breadcrumbs. Remove 1 third of the dough and park in the refrigerator. Now press the dough into the tartlet molds and of course don't forget the edge.

Lemon cream filling

  • Squeeze the 3 lemons and pour the juice into a measuring cup and fill up to 250 ml with water -. Put this in a saucepan, add the butter and sugar and bring to the boil while stirring. Mix the starch with a little clear water.
  • When the lemon juice is boiling, stir in the starch and simmer for one minute while stirring. Then remove the cream from the stove. Remove 4 tablespoons from the cream and mix with the egg yolks, then pull this mixture back into the cream.

completion

  • Now distribute the lemon cream in the tartlet molds lined with batter and sprinkle the batter that was parked in the refrigerator on top of the lemon cream. Then bake the tartlets in the oven preheated to 175 degrees for about 25 - 35 minutes.
  • Then let the tartlets cool in the tin for about 20 minutes on a wire rack, then take them out of the tin and let them cool down really well. Then mix the icing sugar and limoncello into a frosting and distribute it over the tartlets.

Nutrition

Serving: 100gCalories: 475kcalCarbohydrates: 65.2gProtein: 2.6gFat: 22.6g
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe




Sweet Potato Salad

Marinated Pork Steaks with Romaine Lettuce