Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Pastry dough
Lemon custard
To decorate
How it's done
Pastry dough
Mix the flour, almonds, sugar and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the lemon zest and egg, and mix quickly to create a soft dough – do not knead. Flatten the dough, cover and chill for approx. 30 mins.
To shape
On a lightly floured surface, roll out the pastry dough to approx. 2 mm thick. Cut out 12 circles (each approx. 11 cm in diameter), place in the prepared holes. Prick firmly with a fork, refrigerate for approx. 15 mins.
To bake
Approx. 10 mins. in the lower half of an oven preheated to 200°C. Remove the bases from the oven, allow to cool a little, remove from the tin and leave to cool on a rack.
Lemon custard
In a pan, whisk the water with all the other ingredients up to and including the salt. Bring to the boil over a medium heat, stirring continuously. As soon as the mixture thickens, remove the pan from the heat, continue whisking for approx. 2 mins. Pour the custard through a sieve into a bowl, allow to cool a little, pour into the tart bases, leave to cool.
To decorate
Decorate the tartlets with berries and basil.
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