Lemon tartelettes with a hint of pistachios

METHOD

How to make it

1. 01

   STEP 1

   Done

   The dough is so made with a stand mixer. However, you have to take some time to cool it properly. That's why I made it the night before. Beat the butter creamy in the stand mixer and then sieve the icing sugar above it. Beat until mixed and then add the almond flour, finely ground pistachios, vanilla extract and egg. Mix again, but not too long.

2. 02

   STEP 2

   Done

   Strain the flour and salt above and mix until it is a dough, again not too long. Divide the dough 6 equal parts and push each part with your hand to a flat disc. Pack each disc in holding foil and lay at least 2 Hour and rather a night in the fridge.

3. 03

   STEP 3

   Done

   In the meantime, make the lemon curd and let it cool completely, put in the refrigerator until use.

4. 04

   STEP 4

   Done

   Fat 6 tartelette shapes (preferably with removable bottom) with for example baking spray. My shapes have a diameter of 10 Inches. Roll out each slice of dough to a thickness of about half an inch and cover the shapes. Press the sides well and cut the edges neatly with a sharp knife. Then put the shapes back in the refrigerator to still 1 to 2 hours before they go into the oven.

5. 05

   STEP 5

   Done

   This ensures that the sides stay upright when they go in the oven.

6. 06

   STEP 6

   Done

   Preheat the oven 175 degrees. Place a piece of baking paper on the dough in the shape and fill with blind baking filling, dry rice or beans for example. Bake them then 20 minutes in the preheated oven, remove the baking paper with blind baking filling and bake 5 minutes. Remove from the oven and let the bottoms cool on a rack. In the meantime remove the lemon curd from the refrigerator so that it can reach room temperature.

7. 07

   STEP 7

   Done

   When the bottoms are completely cooled, remove them from the molds. Fill them neatly to the edge with the lemon curd and put them back in the fridge so they can stiffen. Preferably at least an hour or 3. Meanwhile, grind some pistachios fine to medium. This will decorate the cakes right before serving them.

8. 08

   STEP 8

   Done

   Tip: Do you have any dough left? Then roll it out and stick out cookies with a shape. Then you bake them 20 minutes off 175 degrees. And leftover lemon curd you just rub on a white sandwich, stir through the cheese or use for these scones.

9. 09

   STEP 9

   Done

   These lemon tartelettes are a great dessert in combination with this Boschendal Vin d'Or dessert wine or serve them during brunch or an espresso. No matter what you do to it, everyone will enjoy it. Promise!

10. 10

    STEP 10

    Done

    Recipe & photography: Francesca