Lemon Tartlets
50 minutes
Ingredients
| 150 g | flour |
| 1 tbsp | powdered sugar |
| 125 ml | lukewarm milk |
| 2 packets | whipped cream stabilizer |
| 100 g | sugar |
| 1 tbsp | lemon zest |
| 65 ml | vegetable oil |
| Fresh fruit | (optional) |
| ½ packet | baking powder |
| 1 packet | |
| Juice | vanilla sugar |
| 200 g | |
| 300 ml | and zest of 1 lemon |
Preparation
Preheat the oven to 180°C (top and bottom heat). Place the flour, baking powder, vanilla sugar, and lemon zest in a bowl and whisk together. Add the milk, oil, and lemon juice, then mix until smooth.
Pour the batter into a 28 x 19 cm baking tin and bake for about 15–20 minutes. Use a toothpick test to ensure the cake is fully baked. Allow it to cool completely, then cut it into 6–8 pieces.
For the cream, place the cream cheese, heavy cream, whipped cream stabilizer, powdered sugar, and lemon zest in a bowl and whip until stiff. Transfer the cream to a piping bag fitted with a star nozzle and pipe it onto the tartlets.
Decorate the mini tartlets with fresh fruit and refrigerate for 1 hour. Afterwards, enjoy these delicious lemon tartlets.
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