Lemon Tartlets

Shortcrust pastry base

1. Prepare shortcrust pastry (fine shortcrust pastry biscuits) …. but this time I “branched off” the bases for these cakes while baking shortbread biscuits … simply cut out 2 large round pieces (about 12 cm in diameter) from the biscuit dough and baked them with them

Tip for evenly thick biscuits

1. When baking, I am always happy about the tip from digger56 regarding the rails to roll out the biscuits (see photos) and that’s why I would like to pass this on to you again – these things are available by the meter in every hardware store in different thicknesses and materials , just cut it to the right length – and then you always have evenly rolled out biscuits! I have the rails in thicknesses of 2 mm, 3 mm and 5 mm …. GREAT !!!

lemon cream

1. Finely rub the peel of the lemon and then squeeze the lemon – whisk the egg in a cup
2. Heat the butter, sugar, lemon juice and lemon zest – add the beaten egg and simmer over medium heat, stirring constantly, until the cream thickens
3. 5th cream for about 3 hours. Chill – since I have a dressing bag that can be closed at the bottom, I immediately filled the cream into the syringe and put it in the cold

Completion and decoration

1. Use a central perforated spout to place swabs or spirals on the shortcrust pastry base with the cold cream – decorate the whole thing with pomegranate seeds

my résumé …

1. if you already have the round shortcrust pastry bases at hand (prepared in good time and stored somewhere cool – shortcrust biscuits last for a while) then this is a really quick to prepare “eye-catching dessert” … the fresh lemon cream goes well with the pomegranate seeds and the crosse shortcrust pastry base provides a fine contrast point in terms of taste