How to Cook Delicious Lemon tartelettes

Lemon tartelettes. Today I am showing you my vegan lemon custard tartelette recipe! These are so so delicious and the perfect bite sized dessert for any summer day! These mini lemon tarts tarts are a wonderful spring time treat.

Thousands of new, high-quality pictures added every day. I know I talk a lot about my family back home and the times, desserts and events shared over there but I also have a strong sense of my being and living. Download stock pictures of Lemon tartelette on Depositphotos Photo stock for commercial use - millions of high-quality, royalty-free photos & images. You can have Lemon tartelettes using 12 ingredients and 7 steps. Here is how you cook it.

Ingredients of Lemon tartelettes

1. You need 125 g of plain flour.
2. You need 125 g of wheat germ.
3. It's 125 g of soft butter.
4. Prepare 2 tablespoons of icing sugar.
5. You need of Few drops of vanilla.
6. Prepare of Few tablespoons Cold milk (you can use low fat) as needed.
7. You need Pinch of salt.
8. It's of For the filling:.
9. Prepare of Caramel (3/4 cup of sugar 1 tablespoon butter 1 cup of milk).
10. Prepare of Lemon custard:.
11. It's 2 of lemon zest and juice, 2 eggs, 2 tablespoons sugar, 1 full tablespoon whole wheat flour, 1/2cup water 1 tablespoon butter.
12. Prepare of Chantilly powder.

Your Lemon Tartelette stock images are ready. Download all free or royalty-free photos and images. Use them in commercial designs under lifetime, perpetual & worldwide rights. This was very lemony and delicious.

Lemon tartelettes instructions

1. 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..
2. 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..
3. Bake the shells until the edges of the dough become golden. This depends on everyone's oven..
4. 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..
5. 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)..
6. 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..
7. Refrigerate at least 1 hour before serving..

I often find the most simple of dishes to be the most satisfying. Those lemon tarts sound great - I love anything lemony, so I know I would love those. Lemon curd is one of my favorite sweet treats. That's why it found its way between the layers of our wedding cake, and it was perfect for a hot August wedding. Fresh Lemon Tartelettes recipe: Try this Fresh Lemon Tartelettes recipe, or contribute your own.