Lemon Biscuit Tartlets with Mint Strawberries
Lemon biscuit tartlets with mint strawberries is a recipe featuring fresh ingredients from the sponge cake category. Try this and other recipes from Spoonsparrow!
Ingredients
- 3 eggs (size M)
- 120 g sugar
- juice of 3 lemons
- grated zest of 1 untreated lemon
- 70 g flour
- 30 g cornstarch
- 1 tsp Baking powder
- 1 kg strawberries
- 1 bunch mint
- 3 tbsp sugar
- 4 tsp ground pistachios
Instructions
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1.
Separate the eggs. Beat the egg whites until stiff, adding 30 g of sugar as you go. Simmer 60 g of sugar with the juice of 1½ lemons for 1–2 minutes. Whisk the yolks about 5 minutes until thick and frothy, then drizzle in the lemon‑sugar syrup in a thin stream while whisking. Fold the zest into the meringue. Mix flour, cornstarch, and baking powder; sift over the batter and fold everything together.
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2.
Divide the dough among 10 cups of a non‑stick muffin tin (or equivalent sized tins). Bake in a preheated oven at 180 °C (gas: level 2–3, convection: 160 °C) on the middle rack for 15–20 minutes.
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3.
Boil the remaining lemon juice with the remaining 30 g sugar once. Soak the warm tartlets in this syrup. Let cool and release from the cups.
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4.
Rinse, clean, and chop the strawberries. Set aside a few mint leaves for garnish. Roughly tear the rest of the mint into pieces. Pulse the mint with sugar in an electric grinder until finely crushed. Mix into the strawberries. Sprinkle pistachios over the biscuit tartlets. Serve the mint‑strawberries on top and garnish everything with mint leaves.
