Recipe for Lemon Tartlets with Daisy Decoration
Ingredients (makes about 8 tartlets):
For the shortcrust pastry:
200 g (1 1/3 cups) all-purpose flour
100 g (1/2 cup) cold butter
50 g (1/4 cup) powdered sugar
1 egg yolk
2-3 tablespoons cold water
For the lemon curd:
3 egg yolks
100 g (1/2 cup) granulated sugar
Juice and zest of 2 lemons
50 g (1/4 cup) butter
For the decoration:
Whipped cream (sweetened with powdered sugar to taste)
Lemon curd for the center of the daisy
Powdered sugar for dusting
Instructions:
Prepare the shortcrust pastry:
In a large bowl, mix the flour and powdered sugar. Add the cold butter, cut into small cubes, and rub it into the dry ingredients with your fingers until the mixture resembles breadcrumbs.
Add the egg yolk and cold water, and quickly knead the dough into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
Bake the tartlet shells:
Roll out the dough to about 3 mm thickness and cut out circles to fit your tartlet molds.
Press the dough into the molds, prick the bottoms with a fork, and bake in a preheated oven at 180°C (350°F) for about 15 minutes, or until golden brown. Let them cool completely.
Make the lemon curd:
In a saucepan, whisk together the egg yolks, sugar, lemon juice, and zest. Cook over low heat, stirring constantly, until the mixture thickens.
Stir in the butter until fully melted and smooth. Transfer to a bowl, cover with plastic wrap touching the surface, and chill in the refrigerator.
Assemble the tartlets:
Fill the cooled tartlet shells with the chilled lemon curd.
Decorate:
Using a piping bag with a round tip, pipe whipped cream to form the daisy petals on top of each tartlet.
Add a small dollop of lemon curd in the center of each daisy.
Lightly dust the tartlets with powdered sugar for an elegant touch.
Serve:
Arrange the tartlets on a decorative plate and garnish with lemon slices or fresh flowers for an extra touch of charm.