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Lemon Tartlets
In a partnership with
@delirec🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
8 servings
Tatiane Sakai
@tatianesakai- Ingredients
- Recipe
- flour3 cup
- sugar2 cup
- butter or margarine 80%250 g
- yolk4 unit(s)
- lemon zest1 unit(s)
- condensed milk395 g
- sour cream200 g
- lemon juice150 ml
- milk powder1 cup
- egg whites2 unit(s)
- sugar4 tablespoon
- For the dough mix the flour, sugar, yolks and butter in chilled cubes. Crumble the butter with your fingers without kneading it and add it until it forms a homogeneous mass, add the shavings and incorporate. Let it rest for 15 minutes in the fridge. Meanwhile, preheat the oven to 180°C.
- Open the dough with a rolling pin or with your fingers straight into the pan, making sure it is not too thin or too thick. You can do it individually as well. Pierce the entire base of the dough with a fork so that it does not form bubbles while baking. If the dough softens too much, place it in the freezer for 15 minutes next to the mold. This thermal shock in the oven will make the dough crispy. To bake, place aluminum foil or parchment paper on top of the dough and place beans or ceramic balls to make weight and leave the base straight and smooth while baking. Pay attention to the beans, they cannot be eaten afterwards. Save them to use as a weight in your next pies!
- Bake until lightly golden, before reaching the color of your choice, remove from the oven and brush egg whites all over the dough and return to the oven. This will seal the pie for the lemon filling. Remove from the oven and do not unmold, book and make the mousse.
- Blend condensed milk, cream (if fresh even better), lemon juice and powdered milk in a blender. The cream creates consistency due to the acidic juice of the lemon and the powdered milk helps to aerate and add creaminess. With the cold mass pour all the mousse and take it to freeze overnight or at least 8 hours.
- Make the meringue just before serving, beat the egg whites until they form a white foam and add a spoonful of sugar at a time. For each white use 2 tablespoons of sugar. Also add a few drops of lemon for flavor. When it's at peak point, just put it on top of the pie with the help of a spoon or a pastry bag.
- With a torch quickly burn the tops of the peaks of the pie, being careful not to burn. You can also make it in the oven with just the top grill turned on, be aware that it is very quick and it cannot take long otherwise the cream starts to melt in the oven. If you make it in the oven, you need to take it back to the fridge a little to freeze more and get back to consistency. You can throw zest on top as decoration!
- If you like very firm mousses or are going to serve them in a very hot place, add 1 sachet of colorless gelatin prepared according to the instructions to the mousse during preparation.
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