Tartelettes au Citron et Framboise

 

Ingredients:

1 1/4 cups all-purpose flour

1/2 cup unsalted butter, cold and cubed

1/4 cup powdered sugar

1 egg yolk

1–2 tablespoons cold water

3 large eggs

3/4 cup granulated sugar

1/2 cup freshly squeezed lemon juice

Zest of 2 lemons

1/2 cup unsalted butter, cubed

1 1/2 cups fresh raspberries

Powdered sugar for dusting (optional)

Directions:

Preheat oven to 350°F (175°C).

In a bowl, combine flour and powdered sugar. Cut in cold

butter until the mixture resembles fine crumbs.

Add egg yolk and cold water, mixing just until a dough

forms.

Roll out the dough and press into mini tartlet molds.

Prick the bases with a fork.

Bake for 12–15 minutes or until lightly golden. Let cool

completely.

In a saucepan, whisk eggs, sugar, lemon juice, and lemon

zest over medium heat.

Cook, stirring constantly, until thickened (about 8–10

minutes).

Remove from heat and stir in butter until smooth and

glossy.

Spoon lemon cream into cooled tart shells and smooth

the tops.

Top with fresh raspberries and chill for at least 1 hour

before serving.

Prep Time: 25 minutes | Cooking Time: 25 minutes |

Total Time: 50 minutes

Kcal: 285 kcal | Servings: 6 servings