How to Make Ultimate Lemon tartelettes

Lemon tartelettes. Today I am showing you my vegan lemon custard tartelette recipe! These are so so delicious and the perfect bite sized dessert for any summer day! Unsere Lemon Tartelettes zaubern dir den Sommer direkt auf die Zunge.

This lemon tart recipe is a wonderful spring time treat. Mini lemon tarts are perfect for indulging on your own or sharing with a friend. Lemon Tart - Walt doesn't like lemony or lime desserts, so I don't know if I'll ever try this, but it looks so Individual Lemon Meringue Cheesecakes You can have Lemon tartelettes using 12 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Lemon tartelettes

1. It's 125 g of plain flour.
2. You need 125 g of wheat germ.
3. It's 125 g of soft butter.
4. It's 2 tablespoons of icing sugar.
5. Prepare of Few drops of vanilla.
6. Prepare of Few tablespoons Cold milk (you can use low fat) as needed.
7. Prepare Pinch of salt.
8. You need of For the filling:.
9. You need of Caramel (3/4 cup of sugar 1 tablespoon butter 1 cup of milk).
10. Prepare of Lemon custard:.
11. You need 2 of lemon zest and juice, 2 eggs, 2 tablespoons sugar, 1 full tablespoon whole wheat flour, 1/2cup water 1 tablespoon butter.
12. You need of Chantilly powder.

These dainty little lemon treats are the. I'm a lemon lover & love lemon desserts. I was looking forward to a great lemon tartlet to enjoy with Lemon are the best, caramel chocolate next best. I failed to mention that they came far earlier than.

Lemon tartelettes instructions

1. This recipe doesn't take too long as long as we prepare every thing before we start. I usually prepare the caramel first(that you can do without it) and let it cool as well as lemon custard..
2. Preheat the oven at 180 degrees. Start making the shells by sifting and mixing all the dry ingredients together. Add butter and mix using fingertips until they are combined and get a sandy dough. Add vanilla and cold milk (we may need 1/4 cup milk or less) until we get a little bit sticky dough. Cover it and put it in the fridge (ideal time in the fridge is 2 hours or more but I used it after 1/2 hour). Form it into small balls to put it in the molds. I have attached a picture of my shell size..
3. Bake the shells until the edges of the dough become golden. This depends on everyone's oven..
4. For the filling, first put the sugar on low heat in a non sticky pan until melts. Add butter and stir carefully. Add milk and stir until the mixture is thick and no sugar rock are left. Let it cool..
5. Secondly, the lemon custard. Put all the ingredients in a sauce pan on the heat and mix using a whisk until thick. Let it cool (for me it was warm when I filled the shells)..
6. Let's build up the dessert: put 1 teaspoon caramel in each shell. Add on 1 tablespoon lemon custard in each or as desired. Using an electric whisk, whisk The left of the custard with 1 sachet 38 g of chantilly (powder whipping cream) and decorate the tartelettes using piping bag..
7. Refrigerate at least 1 hour before serving..

Lemon curd is one of my favorite sweet treats. That's why it found its way between the layers of our wedding cake, and it was perfect for a hot August wedding. Download Lemon tartelette stock photos at the best stock photography agency with millions of premium high quality, royalty-free stock photos, images and pictures at reasonable prices. I have been encouraged by a lot of people to start yet another baking blog. I know that there are already a million out there.