Cream and cherry tarts
Description
Delicious pastries for the whole family. Recipe for making tasty little baskets. Can be served with tea or coffee.
Instructions
- 1
Step 1
Prepare the pastry shells. Cut the chilled butter into small pieces. Sift the flour onto the work surface in a mound, add the butter, and rub together with your hands until the mixture resembles breadcrumbs. Add the sugar, egg yolk, and knead into a smooth, uniform dough. If the dough is too dense, add a little water. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
- 2
Step 2
Roll out the chilled dough into a thin layer and cut out 8 circles, each 1 cm larger in diameter than the tartlet molds being used. Place each circle into a tartlet mold, making sure the bottom and sides are covered. Bake in a preheated oven at 190°C for 15 minutes. Let cool, then remove from the molds.
- 3
Step 3
Meanwhile, prepare the lemon cream. Wash the lemons and pass them through a meat grinder.
- 4
Step 4
Melt the butter in a bowl and let it cool. Beat the eggs with sugar and gently mix into the butter. Add the chopped lemons together with their juice. Place the mixture over a water bath and cook, whisking constantly, until the cream thickens, about 5–7 minutes. Let it cool to room temperature, then refrigerate for 20 minutes.
- 5
Step 5
Thaw the cherries at room temperature and dry them. Break the chocolate into pieces and melt over a water bath.
- 6
Step 6
Add sour cream to the lemon cream and whisk with a whisk. Set aside a few cherries for garnish, distribute the remaining cherries into the pastry shells, then top with the cream. Drizzle the pastry shells with chocolate and decorate with cherries. Chill in the refrigerator until ready to serve.