Lemon Tartlets

Ingredients

• 200 g Flour
• 70 g sugar
• Salt
• 1 egg
• 140 g butter
• flour (for the work surface)
• butter (for the molds)
• ground almonds (for the molds)
• 1 untreated lemon
• 2 egg yolks
• 1 egg
• 85 g sugar
• 4 tbsp Limoncello (lemon liqueur)
• 4 tbsp powdered sugar
• 2 tbsp chopped pistachios

Instructions

1. 1.

   For the base, mix flour with sugar and a pinch of salt, sift onto a work surface, press a well in the center, crack an egg into it and distribute butter pieces around the well. Quickly knead with hands into a smooth dough, divide into 8 equal portions and roll slightly larger than the molds on the floured surface. Butter the molds (about 8 cm diameter), dust with almonds and line with dough, shaping a rim. Chill for 30 minutes.

2. 2.

   Preheat oven to 180°C (350°F) fan or conventional heat.

3. 3.

   Bake the tartlets in the preheated oven for about 5 minutes.

4. 4.

   Meanwhile wash the lemon hot, dry it, grate the zest and squeeze the juice. Whisk egg yolks with an egg and sugar over a hot, not boiling water bath until frothy. Add lemon juice, zest and liqueur and stir. Pour the mixture into the molds and bake for another 25-30 minutes.

5. 5.

   Remove finished tartlets from oven and let cool. Dust with powdered sugar and briefly flambé with a blowtorch. Serve sprinkled with chopped pistachios.