Lemon tartlets with shortbreat crust
|baking mix “spelt cookie”
|softened butter (max. 15°C)
|white spelt flour
|juice of half a lemon
|Flour for biscuits and shortcrust pastry
|zest of 2 lemons
- DOUGH: Put the flour in a bowl and spread the soft butter in flakes on top. Add the egg yolk and some lemon zest to the centre and knead well. Cover and leave the dough to rest in the fridge for 1 hour.
- LEMON CREAM: In a bowl, beat the eggs with the sugar. Then add the cornflour, spelt flour and milk and mix well. Finally, add the melted butter, lemon juice and the grated rind of 2 lemons. Allow the mixture to thicken over a low heat, stirring constantly.
- FINISHING: Then roll out 2/3 of the shortcrust pastry to a thickness of approx. 4mm and place in a greased baking tin. Prick the pastry with a fork and spread the lemon cream on top. Remove the remaining pastry that hangs over the tin. Roll out the remaining short pastry thinly, cut strips with a pastry wheel and decorate the top of the cake with them. Bake the cake in a preheated oven at 180° for 40 minutes until lightly browned.