Exotic lemon touches in the basic crust, even more balanced with citruses on top of the vanilla cream.
Crust ingredients:
2 eggs
120 g. caster sugar
100 g melted lard/butter
1 tsp baking soda
1 vanilla powder
300 g flour
bio lemon peel
Filling ingredients:
For the decoration:
1 packet vanilla starch (80g)
600 ml milk
30 g butter
2 egg yolks
120 g sugar + 1 tbsp lemon sugar
1 orange
1 banana
1 apple
1 kiwi
some pitted morello cherries
Preparation:
Sift the flour together with the baking soda and vanilla powder. Beat the eggs with the sugar, add the melted lard. Mix in butter crumbs and after that form the dough. Grate some lemon peel at the end. If the dough is too sticky, leave it for 15-20 minutes in the fridge.
Separate the dough in 12 balls, each put in preliminary oiled and flour sprinkled tarts form. Preheat the oven to 170 Deg. Shape the mini tarts and bake for about 20 minutes - until they turn light brown. Leave them to cool down and take them out of the forms.
Prepare the cream filling as in 100 ml cold milk first mix the egg yolks and the corn starch. The rest 500 ml milk boil with the sugar. Add the boiling milk to the cold starch mixture, while stirring all the time. Put back the pot with the milk on the heat and don't stop stirring. It will gradually thicken. After removing from the plate, put a spoon of butter and leave it to cool off.
Put some cream filling on top of each mini tart. If you serve them right away, decorate with the fruits. I left the mini tarts only with the cream, I decorate just before serving so that the fruit stay fresh and avoid using gelatine. Of course, if you wish, you can decorate them altogether and spread some jelly on top to be preserved. Enjoy!
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