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Mini blackberry tartlets with lemon cream
Individual tartlets with sweet shortcrust pastry, filled with a silky lemon cream and fresh blackberries. Ideal for a snack or a light dessert, they are easy to make with a few tips to achieve a thin crust and a smooth cream.
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Critical Success Points
- • Rubbing the butter with the dry ingredients to obtain a sandy texture.
- • Do not over‑work the dough after adding the egg.
- • Roll the dough very thin (≈3 mm) so it does not puff excessively during baking.
- • Bake the tart shells at 180 °C without opening the oven during the first minutes.
- • Cook the lemon cream without boiling to avoid coagulation.
Safety Warnings
- • Handle the hot oven (180 °C) with kitchen gloves.
- • Be careful of splatters when cooking the cream on the stove.
- • Use a sharp knife to cut the dough to avoid cuts.
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