John Myers
Awọn akoonu
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eroja
Batter ati sprinkles
- 150 g bota
- 140 g iyẹfun
- 90 g Sugar
- 1 fun pọ iyọ
- 1 tsp Suga Vanilla
Lemon cream filling
- 3 Lemons
- 75 g Sugar
- 10 g bota
- 25 g Sitashi
- 2 Ẹyin yolks
igbáti
- 100 g Powdered gaari
- 3 tbsp Limoncelle
ilana
Àkọsọ
- 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.
esufulawa
- 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.
Ipari
- 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
Sìn: 100gAwọn kalori: 475kcalAwọn carbohydrates: 65.2gAmuaradagba: 2.6gỌra: 22.6g
