Ingredients
| Dough: 240 g Nominal wholegrain spelt flour 70 g powdered cane sugar 140 g butter 100 g ground almonds 60 g milk 1 whole egg ca. 3 g baking powder 1/2 TSP lemon peel |
| Cream: 2 yolks 80 g cane sugar 2 limes - peel and juice 2 packages soft curd cheese (500 g) 1 whipping cream |
| Summer fruit: strawberries, blueberries, raspberries, blackberries, or even a couple of almond flakes |
How to prepare
Leave the dough ingredients cool and quickly knead them into the dough. Let it mature in cold for at least 30 minutes. Roll the dough flat (3-4 mm) and fill the greased tartlet forms with it. Puncture the bases carefully using a fork and bake at 170 °C for about 13 minutes. You can prepare the bases even a couple of days in advance, but only fill them with the cream just before serving. Choose if you want the base dough to be crunchy (fill before serving) or supple (fill a couple of hours before serving and store in cold).
Prepare the cream by whipping the yolks and sugar over steam and mix in the lime juice and grated peel with no prior chemical treatment and the curd cheese. Whip the cream and gently mix it into the curd cheese substance.
Use your imagination and taste to decorate the tartlets with plenty of summer fruit.
