Description
Very gentle, airy cakes with a lemon flavour that is accented with a slice of lemon jelly. For the competition "Queen of the cocktail"
Ingredients
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Ricotta
3 Tbsp
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Chicken egg
1 piece
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Lemon
3 piece
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Cheese curd
1 Tbsp
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White chocolate
50 g
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Cookies
0.5 pack
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Butter
80 g
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Vanilla sugar
-
Jelly
1 pack
Cooking
The products required.
You must take small lemons, preferably spicy. On one side make an incision and the stomach to remove contents.
Lemon jelly to dissolve according to the instructions (water to add a little less than it should be), let cool, and pour into the lemon. Cover cut a slice and put it in the freezer. And while we're doing the tartlets.
Chocolate almond cookies grind in a processor, add melted butter and vanilla (I added cocoa powder) and mix well.
This mixture and press it into molds. I have not filled them to the brim.
Filling: Ricotta, Philadelphia cheese, white chocolate (you can substitute sugar), juice and zest of 1 lemon, egg and vanilla to scroll in the processor for 2-3 min.
Pour the filling in layers : 1 teaspoon of the filling, lemon jelly with bits of peel, and to the top again filling. Bake in a water bath for 35-40 minutes at 350F t (180Ц).
After the oven put in the fridge, and then the tartlets "jump" out of shape.
Here's how they look after baking.
Frozen lemons thinly slice with a sharp knife on the plate.
Adorn our tarts, sprinkle with zest. The leaves lubricated with gelatin.
From the remaining dough cut out the cookie, they put pastries and bent edges.
It turned out also very convenient tartlets.
The guests were delighted with the LEMON splash !
Bon appetit!
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