Tarte cu lamaie si lapte condensat

Mergi direct la reteta Tarte cu lamaie
mini lemon tarts

O schimbare de gusturi din cand in cand e mai mult decat bine venita, mai ales cand aceasta schimbare contine arome subtile de lamaie, frisca vanilata din belsug si cat mai multe capsune proaspete.

Aceste tarte sunt intruchiparea a tot ceea ce e mai bun la o lamaie – aroma delicata a cojii si gustul acrisor, totul bine balansat de frisca batuta spuma cu vanilie si capsunele atat de delicate. Nu am mintit cand am spus la prima postare pe Facebook ca aceste tarte sunt cele mai bune din cate am facut pana acum.. si am facut suficiente, de la tarte cu ciocolata la tarte cu caramel si unt de arahide sau fructe de padure. Doar ca acestea sunt mult mai racoritoare si extrem de simplu de facut. Gustul subtil de lamaie ma face sa la clasez in top 3 tarte pe care le-am mancat in toata viata mea de cofetar si va invit cu draga inima sa le incercati si sa va convingeti.

Aluatul pentru crusta e adaptat dupa o reteta a lui Pierre Herme si e reteta pe care o folosesc mereu cand am nevoie de un aluat dulce care se lucreaza usor si se coace perfect de fiecare data. E un aluat numai bun pentru tarte sau biscuiti si l-am invatat pe de rost, atat de des il fac!

Tarte cu lamaie

Aceste tarte cu lamaie, inspirate de Pierre Herme, sunt super usor de facut. Crema contine lapte condensat si lamaie si se incheaga minunat la cuptor.
Rezultat –12 tarte

Ingrediente
 

Aluat fraged:

  • 140 g unt 82% grasime (temperatura camerei)
  • 70 g zahar pudra (cernut)
  • 1 ou
  • 300 g faina alba 000
  • 1 g sare
  • 1 g praf de copt

Crema de lamaie:

  • 1 conserva lapte condensat indulcit (370ml)
  • 90 g suc de lamaie
  • 3 linguri coaja de lamaie
  • 4 galbenusuri
  • 1 g sare

Topping:

  • 200 g smantana pentru frisca
  • 2 linguri zahar pudra
  • 5 g extract de vanilie

Capsune proaspete pentru decor

    Instructiuni

    Aluat fraged:

    • Mixati untul cu zaharul pudra cateva minute pana obtineti un amestec cremos.
    • Adaugati oul si mixati bine apoi incorporati faina, sarea si praful de copt.
    • Transferati aluatul pe masa de lucru infainata si framantati-l doar cat sa-l adunati intr-o bila. Infasurati in folie alimentara si dati la frigider pentru 30 minute.
    • Intindeti aluatul intr-o foaie subtire si taiati cercuri suficient de mari cat sa va incapa in formele de mini tarte. Din aceste cantitati obtineti in jur de 10-12 mini tarte.
    • Odata aluatul pus in forme, coaceti cojile de tarta la 180C pentru 10-15 minute pana marginile devin usor aurii. Scoateti din cuptor si dati deoparte.

    Crema de lamaie:

    • Amestecati zeama de lamaie si coaja intr-un vas si puneti pe foc doar cat sa se infierbante.
    • Luati de pe foc si lasati sa infuzeze 5 minute.
    • Mixati galbenusurile pana isi dubleaza volumul apoi adaugati laptele condensat si continuati sa mixati 5 minute.
    • Scurgeti sucul de lamaie printr-o sita fina pentru a inlatura coaja si turnati sucul in amestecul de galbenus si lapte condensat.
    • Adaugati un praf de sare si mixati bine.
    • Turnati crema in mod egal in crustele de tarta apoi puneti tartele in cuptor pentru 5-7 minute.
    • Lasati tartele sa se raceasca complet.

    Topping:

    • Mixati frisca cu zaharul pudra pana sta bat apoi adaugati vanilia.
    • Decorati tartele cu frisca din belsug si felii de capsune proaspete.
    Keyword Coaja de lamaie, Lapte condensat, Suc de lamaie
    Ai incercat reteta?Mentioneaza @olguta_oana sau tag #pastryworkshop!

    ENGLISH

    My first post on Facebook about these mini lemon tarts said they are the best I’ve ever made and tasted and that couldn’t be more true! These tangy, creamy, rich miniature tarts were gone in under an hour, that good they were. Now, I made tarts before from chocolate tarts to caramel and peanut butter tarts, vanilla or berries, but none compare to these. They are rich and yet so refreshing. The crisp crust and the creamy filling, topped with the airy vanilla cream are a delight for the taste buds and you will find yourself reaching for a second serving for sure. Plus, they come in miniature size which could only be a bonus (let’s face it, we all love miniature desserts!)

    The crust is the one of the recipes I always go back to when I need a pastry dough that bakes into a crisp, yet melt-in-your-mouth crust and it is inspired by a Pierre Herme recipe. If that is not enough to make you trust this recipe, then I don’t know what else it could. I know this recipe by heart, I made it countless times and it has never ever disappointed me. It is a reliable recipe and can be used for tarts, biscuits or any special project that requires a sweet pastry dough.

    And with such a simple crust, the filling couldn’t be complicated either. Lemon juice and zest, sweetened condensed milk and egg yolks it’s all you need, but believe me, it doesn’t need more! It’s quick to mix and bake, but so delicious. It is well balanced and has the right amount of tangy and sweet, flavored with a delicate lemon zest aroma. It could easily become a dessert on its own if baked in small ramekins, topped with plenty of whipped cream and your favorite fruits – perfect for summer I may add!

    Mini Lemon Tarts

    Olguta – Pastry Workshop
    Rezultat –12 mini tarts

    Ingrediente
     

    Crust:

    • 140 g butter (softened)
    • 70 g powdered sugar
    • 1 egg
    • 300 g all-purpose flour
    • 1 pinch salt
    • 1/4 teaspoon baking powder

    Filling:

    • 1 can sweetened condensed milk (370ml)
    • 90 ml lemon juice
    • 3 tablespoons lemon zest
    • 4 egg yolks
    • 1 pinch salt

    Topping:

    • 200 ml heavy cream
    • 2 tablespoons powdered sugar
    • 1 teaspoon vanilla extract
    • Fresh strawberries

    Instructiuni

    Crust:

    • Mix the butter and sugar in a bowl at least 5 minutes until creamy and airy.
    • Add the egg and mix well then fold in the flour, salt and baking powder.
    • Place the dough on a floured working surface and knead it just to bring it together.
    • Wrap the dough in plastic wrap and refrigerate 30 minutes.
    • Roll the dough into a thin sheet then cut small circles and place them in your mini tart molds/pans, pressing the dough well on the bottom and sides of the pans. Trim the dough if needed.
    • Bake the crusts in the preheated oven at 350F for 15 minutes or until the edges turn golden brown.
    • Remove from the oven and place aside.

    Filling:

    • Mix the lemon juice and zest in a saucepan and bring to the boiling point. Remove from heat and let infuse for 5 minutes.
    • Mix the egg yolks for until airy then stir in the condensed milk and continue mixing another 5 minutes.
    • Strain the lemon juice through a fine sieve and pour it into the egg yolks mixture.
    • Add a pinch of salt and mix well.
    • Spoon the filling into the baked crusts and place back in the oven for 5-7 minutes.
    • Remove from the oven and let them cool completely.
    • Topping:
    • Whip the cream with sugar until stiff then add the vanilla extract.
    • Spoon the whipped cream over each tart and decorate with fresh strawberries and lemon zest if you want.
    Ai incercat reteta?Mentioneaza @olguta_oana sau tag #pastryworkshop!
    mini tarte cu lamaie
    tarte cu lamaie

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    11 Comments

    1. Lapte condensate indulcit, nu? Tocmai ce am adaugat lapte condensat normal si trebuie sa compensez cu zahar. Trebuia sa devina crema? E cam lichida toata compozitia, sper sa se lege la cuptor… :)))

    2. Sunt mare fan tarta, as putea spune ca e desertul meu favorit deci cu siguranta le voi incerca si pe aceastea pentru ca arata absolut demential!

    3. Buna. Formele mele de tarta au undeva la 28 cm diametru. se poate face aceasta reteta si intr-o tava mai mare? In sensul ca nu stiu exact daca si cum s-ar putea inchega; n-as vrea sa curga cand o tai, ci sa fie destul de steady. multumesc. 🙂

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