Thursday, September 6, 2012

Lemon Blueberry Tartlets

There are two types of lemon tarts, those with baked lemon cream, which I made before here, and those filled with lemon curd. I like both versions, even though I think the lemon curd ones taste more fresh and fruity. Instead of meringue I like to top them with fresh berries. It's delicious and also gives a nice color contrast.

Unfortunately I missed going to the forest to pick some wild blueberries this year, but I still found some nice ones at the farmers market. Feel free to top them with any berries you like.

On a site note I am happy to announce that I am the Winner at the Originality Category at this month' DMBLGIT contest with my picture of the strawberry balsamic ice-cream. Thanks to Sihi from wandering ladle for hosting this month event and congratulations to my fellow winners. Check out all the beautiful pictures on Sihi's blog.

Lemon Blueberry Tartlets

- makes about 8-10 tartlets (8-cm / 3-inch) -

almond short crust:
250 g flour
30 g ground almonds
30 g sugar
60 g powdered sugar
pinch of salt
150 g butter
1 egg

lemon curd:
3 organic lemons (juice and zest)
150 g sugar
3 eggs
180 g butter, cold and cut into small cubes

300 g blueberries

To make the shortcrust tartlet shells use a food processor and mix together the flour, ground almonds, both sugars, salt, butter and the egg. Pulse a few times until the dough comes together. Wrap in cellophane and put in the fridge for about one hour.

Preheat the oven to 180° C (350° F). Grease your tartlet forms with butter.

Roll out the dough on a lightly floured surface. Cut out rounds to fit your tartlet forms, and put them in the forms. Prick some holes with a fork into the dough, line with parchment paper and fill with baking beans. Bake for about 15-20 minutes then remove the baking beans and parchment paper and continue to bake for another 2-5 minutes, until golden brown. Let cool on a wire rack.

To make the lemon curd whisk together the lemon juice and zest, sugar, and the eggs in a bowl over a water bath on medium heat. Keep stirring until the mixture reaches 85° C (185° F), or until thickened. Pour the mixture through a fine sieve into a fresh bowl.

Add the butter piece by piece and whisk until you have a smooth cream. Fill the lemon cream into the tartlet shells and put into the fridge until the cream has set. Decorate with fresh blueberries before serving.

Enjoy and Guten Appetit!

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