Today I’m back with a delicious recipe. Since tomorrow is Mother’s Day in Austria I thought I would share that one with you. Maybe you still need a bit of inspiration: it’s the perfect dessert in spring/summer anyway. It’s quite refreshing as it contains lemon.
So let’s start with the ingredients, you need:
For the pastry:
· 175 g plain flour
· 100 g cold butter
· 15 g icing sugar
· 1 free range egg yolk
For the filling:
· 3 free range eggs
· 50 ml double cream
· 100 g icing sugar
· 2 lemons (juice and zest)
For the pastry, place the dry ingredients like flour and sugar on the work surface, then cut butter into small cubes and knead briefly until the mixture resembles breadcrumbs, then add the egg yolk and one tablespoon of cold water. (I like doing the pastry by hand but you definitely can use a mixer if you prefer that).
Knead again until the mixture sticks together in clumps and gather in into a ball with your hands. After that, wrap it in cling film and place in the fridge for 15 minutes.
15 minutes later: roll out the pastry to the thickness of 5mm. Cut out circles with a diameter of your choice and re-roll the pastry if necessary. Place the tart cases in the fridge to chill.
In the meantime, preheat the oven too 200°C.
Once the pastry is chilled cover the base of the tartlets with baking parchment and fill with a few baking beans.
Bake blind for 10 minutes then remove the baking parchment and baking beans.
Return the pastry cases to the oven for another 10 minutes or until they are light golden-brown and completely dry. Set aside to cool while you make the filling. Reduce the oven temperature to 170°C.
For the filling, break the eggs into a large jug and whisk together with a wire whisk. Add the rest of the filling ingredients and whisk again until they are all well-combined. Pour the filling mixture into the cooled baked pastry cases. To prevent it spilling as they go into the oven, pour in most of the filling so it almost fills the tarts, carefully sit the baking sheet and tarts on the oven shelf, then top up with the rest of the filling to completely fill the tarts.
Bake them for about 15 minutes, or until just set but with a slight wobble in the centre.
Leave to cool slightly then carefully ease the tartlets from their tins and place on a wire rack to cool completely.
So this is it! I think they are so delish and they remind me of a really good time in my life. Following are a few pictures of samples how to serve them.
Now I hope you have a lovely weekend and a happy Mother’s Day tomorrow (if tomorrow is Mother's Day in your country).
Love,
Ella xx