Lemon Tartlets

Ingredients

• 75 Zucker
• 100 g gehackte Mandelkerne
• 0.5 TL Zitronenschale
• 200 g Mehl
• 70 g Zucker
• Salz
• 1 Eigelb
• 140 g butter
• Mehl (für die Arbeitsfläche)
• Butter (für die Förmchen)
• gemahlene Mandelkerne (für die Förmchen)
• 1 unbehandelte Zitrone
• 2 Eigelbe
• 1 Ei
• 85 g Zucker
• 4 EL Limoncello

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, beat in the yolk and scatter butter flakes around the well. Quickly knead into a smooth dough with your hands, divide into 8 equal portions and roll slightly larger than the tins on the floured surface. Butter the tins (about 8 cm diameter), sprinkle almonds and line with dough, shaping a rim. Chill for 30 minutes.

2. 2.

   Preheat oven to 180°C (convection).

3. 3.

   Meanwhile wash the lemon hot, dry, grate zest and juice it. Whisk yolks with egg and sugar over a hot but not boiling water bath until frothy. Add lemon juice, zest and liqueur, stir in. Fill tins and bake 25-30 minutes.

4. 4.

   For the crunch, melt sugar in a pot over medium heat. When it starts to caramelize, add nuts, mix and toast slightly. Add lemon zest, spread thin on parchment-lined tray and cool.

5. 5.

   Remove tartlets from oven and serve rims with chopped crunchy topping.