LEMON TARTLETS

Instructions

LEMON SHORTCRUST PASTRY

1. In a large bowl mix the butter with the sifted icing sugar and almond flour.
   
2. Add the salt and the lemon zest.
   
3. Add the egg and the sifted flour and mix until the dough is smooth.
   
4. Form the dough into a disc and seal it with cling film. Chill in the fridge for 30 minutes.
   
5. Using a kitchen brush, brush the inside of the rings with the melted butter and chill for 5 minutes in the freezer.
   
6. With the help of a rolling pin, roll out the dough until it is about 2 mm high.
   
7. Line the rings with the dough and chill in the freezer for 30 minutes.
   
8. Preheat the oven to 170°C top and bottom.
   
9. Prick the base of the tartlet several times with a fork, to allow the water (which is incorporated in the ingredients such as butter) to evaporate easily once the tartlet is in the oven, so that the base does not become lumpy.
   
10. Bake the tartlets for about 7 minutes, until they are golden brown.
    

LEMON FINANCIERS

1. In a small saucepan, heat the butter over medium heat until golden brown.
   
2. Add the salt and strain through a sieve.
   
3. Stir in the honey and let the mixture cool to 35-40°C.
   
4. In a medium bowl, whisk the egg whites with an electric whisk until foamy.
   
5. Gently fold the sifted icing sugar into the whipped egg whites without breaking up the structure of the egg whites too much.
   
6. To the egg white mixture, add the lemon zest, the almond flour, the sifted wheat flour and finally the previously prepared and cooled butter. Gently fold in the mixture, taking care not to remove any air from the dough.
   
7. Seal the bowl with cling film so that it does not crust later. Chill for about 2 hours in the fridge.
   
8. With the help of a piping bag, fill the moulds to ¼ of the maximum height, as you want to have thin financial discs for the inside of the tartlets.
   
9. Preheat the oven to 200 C with heat from above and below for about 7 minutes, until golden brown.
   

LEMON CREAM

1. In a medium bowl, in a double boiler, pour the lemon juice, eggs and white sugar. Over medium heat, whisk constantly until the mixture thickens and reaches 60ºC.
   
2. Hydrate the gelatine sheets in a glass of cold water for 5 minutes, then remove the excess water from the sheets with a paper towel, allowing the excess water to soak in.
   
3. Add the hydrated gelatine leaves to the lemon mixture which is already at about 60°C, stir until completely melted.
   
4. Add the butter and process the mixture with a turmix until smooth.
   
5. Cover the mixture with cling film, so that it does not crust later, and chill for 1 hour in the fridge.
   
   

ITALIAN MERINGUE

1. In a small saucepan, dissolve the white sugar with the water and boil until it reaches 116ºC. You don't need to stir the sugar at this stage.
   
2. When the temperature of the dissolved sugar (syrup) reaches 110ºC, start beating the egg whites with an electric whisk at high speed.
   
3. When the syrup has reached 116ºC, gradually pour it in a trickle over the egg whites that are halfway whipped at high speed. Reduce to medium speed when all the syrup is incorporated. Beat the meringue until it is cold.
   
4. With the help of a piping bag, decorate the tartlets and burn the surface with a kitchen torch.