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Lemon Dome Tartlets

6 Ingredients
2 Min
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Ingredients(8 people)
1 medium egg
50 g sugar
2 tsp corn starch (± 10 ml)
4 tbsp lemon juice (± 60 ml)
40 g butter
24 round shortbread biscuits of approx. 3.5-4 cm
1
Step

In the MicroCook Pitcher 1L, whisk the egg, sugar and corn starch using the KPT Beater.

2
Step

Add the lemon juice and whisk again. Cover and microwave for 1 min. at 600 watts. Whisk and microwave again for 1 min. Whisk again and allow to stand for 1 min.

3
Step

Add the butter into the warm mixture and whisk until completely melted.

4
Step

Place the SBF Mini Dome in the Freezer Mates Large Low 2.25L. Evenly divide the lemon mixture in the 24 cavities and flatten the top.

5
Step

Freeze for at least 4h.

6
Step

Unmold each mini dome on top of a shortbread and allow to thaw at room temperature for approx. 45 min. before serving.

HOMEMADE BISCUITS

1
Step

In the Extra Chef, combine 150 g all-purpose flour, 75 g sugar, 100 g butter (chilled and cubed), 1 pinch of salt and 1 egg yolk. Blend until you have a texture like sand. Remove the blades and quickly knead the mixture, forming a ball in your hands.

2
Step

Dust the Pastry Sheet with a little bit of flour, then roll the dough using the Adjustable Rolling Pin filled with cold water and fitted with the 6 mm Adjusters.

3
Step

Cut the dough into approx. 4 cm circles (using the Midgets) and place the cookies on the Silicone Baking Sheet with Rim (set on a cold oven rack).Bake for approx. 10 min. in the preheated oven at Th 6 / 180°C.

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