Lemon Tartlets

Ingredients

• 4 EL sugar
• 2 EL heavy cream
• 2 EL rolled oats
• 2 EL chopped pecans
• 2 EL chopped almonds
• butter (for the molds)
• 1.5 untreated lemons
• 200 g mascarpone
• 1 EL sugar
• 1 EL vanilla sugar
• 100 ml heavy cream
• mint (for garnish)

Instructions

1. 1.

   Caramelize the sugar in a pot, then stir in the cream, oats and nuts. Spoon the mixture into four buttered tartlet molds (about 8 cm diameter) and press firmly. Let cool.

2. 2.

   Wash the lemon for the cream. Grate half of its zest, peel the other half into zests, and juice the lemon. Whisk mascarpone with sugar, vanilla sugar, 2-3 EL lemon juice and 1 TL lemon zest until smooth. Beat the cream stiff and fold in. Spread over the nut base in the molds, chill for about 30 minutes, then garnish with remaining lemon peel and mint leaves.