Creamy Lemon Baskets
Delicate dessert from fragile baskets and creamy lemon filling.
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Tarts
Ingredients
Ingredients
Chocolate 85% | - | ||||
all-purpose flour / plain flour | 8 | oz | 225 | grams | |
chicken egg | 3 | pcs | 3 | pieces | |
corn starch | 1 | oz | 25 | grams | |
egg yolk | 1 | pc | 1 | piece | |
lemon | 1 | pc | 1 | piece | |
lemon-juice | 3.25 | tbsp | 50 | milliliters | |
powdered sugar | 2.75 | oz | 75 | grams | |
sugar granulated | 4.5 | oz | 125 | grams | |
unsalted butter | 9.75 | oz | 275 | grams |
Recipe
1. Baskets
all-purpose flour / plain flour 8 oz (225 g) • powdered sugar 2.75 oz (75 g) • unsalted butter 5.25 oz (150 g) • egg yolk 1 pc
Pour in a bowl flour, sugar, add sliced butter and egg yolk.
2.
Knead the dough, put it in a plastic bag and allow it to rest one hour in the cold place.
3.
Take the dough out, knead it again and use a rolling pin to spread it on a floured board until it is about 4-5 mm thin. Cut out rounds with diameter about 7 cm and place them in the forms for baking baskets with diameter 6 cm. Press the dough in the forms.
4.
Bake for 15 minutes at 180 °C.
5.
Once they are done, let them cool and gently knock out the baskets from the form. Place them in the paper cups.
7.
sugar granulated 4.5 oz (125 g) • unsalted butter 4.5 oz (125 g)
Pour lemon juice in a pot, add sugar and butter. Bring to the boil.
9.
Stir prepared eggs into the boiling lemon base. Cook until it becomes dense.
10.
Fill baskets with hot filling.
12.
lemon 1 pc
Gently sprinkle with chocolate and decorate with thin half of a lemon slice. Allow them to cool and stiffen in the cold place. Store in the refrigerator.
Bon appetit!