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Before you jump to Lemon tartelettes recipe, you may want to read this short interesting healthy tips about Learn How to Elevate Your Mood with Food.
Most of us have been conditioned to believe that comfort foods are not good and must be avoided. If your comfort food is candy or junk food this is true. Otherwise, comfort foods can be very nourishing and good for you. There are a number of foods that basically can boost your moods when you consume them. If you are feeling a little bit down and you’re needing an emotional pick me up, try some of these.
Eggs, you may be amazed to learn, are fantastic at battling depression. Just see to it that you do not toss the egg yolk. Every time you want to cheer yourself up, the yolk is the most essential part of the egg. Eggs, especially the egg yolks, are full of B vitamins. B vitamins can truly help you improve your mood. This is because the B vitamins increase the function of your brain’s neural transmitters (the parts of the brain that dictate how you feel). Eat a couple of eggs to cheer up!
So you see, you don’t need to consume all that junk food when you are wanting to feel better! Try a couple of of these suggestions instead.
We hope you got insight from reading it, now let’s go back to lemon tartelettes recipe. To make lemon tartelettes you need 12 ingredients and 7 steps. Here is how you do it.
The ingredients needed to make Lemon tartelettes:
- Use 125 g plain flour
- Take 125 g wheat germ
- Provide 125 g soft butter
- Use 2 tablespoons icing sugar
- You need Few drops of vanilla
- Use Few tablespoons Cold milk (you can use low fat) as needed
- You need Pinch salt
- You need For the filling:
- Provide Caramel (3/4 cup of sugar 1 tablespoon butter 1 cup of milk)
- You need Lemon custard:
- Provide 2 lemon zest and juice, 2 eggs, 2 tablespoons sugar, 1 full tablespoon whole wheat flour, 1/2cup water 1 tablespoon butter
- You need Chantilly powder
Instructions to make Lemon tartelettes:
- 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.
- 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.
- Bake the shells until the edges of the dough become golden. This depends on everyone's oven.
- 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.
- 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).
- 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.
- Refrigerate at least 1 hour before serving.
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