Recipes
Lemon Tartlet
4 pers.
10 min
20 min
![Lemon Tartlet](/sites/default/files/styles/video_cover/public/recipe/2021-08/Recette%20Tartelette%20citron_Cr%C3%A9dits%20Photo%20D3%20Studio_Droits%20LAITA%20Paysan%20Breton_HD.jpg.webp?itok=wLypWzfn)
Ingredients for :
4
people
![Sweet shortcrust pastry](/sites/default/files/styles/ingredient/public/ingredient/2021-09/AdobeStock_49751111_2.jpg.webp?itok=Vg_w6mCK)
1
Unit
Sweet shortcrust pastry
![Lemon](/sites/default/files/styles/ingredient/public/ingredient/2021-09/AdobeStock_21298597.jpg.webp?itok=bAwNC2br)
2
Units
Lemons
![Icing sugar](/sites/default/files/styles/ingredient/public/ingredient/2021-09/AdobeStock_23020127.jpg.webp?itok=Kp6bdyrS)
150
g
Icing sugar
![Noix de coco](/sites/default/files/styles/ingredient/public/ingredient/2021-09/AdobeStock_275624272.jpg.webp?itok=TFfxppi6)
30
g
Coconuts
![Egg](/sites/default/files/styles/ingredient/public/ingredient/2021-09/AdobeStock_232982447_1.jpg.webp?itok=HD9YUqrD)
4
Units
Eggs
Method :
- Preheat oven to 200°C (Gas Mark 7-8).
- In a bowl, whisk eggs and sugar until the mixture lightens in colour.
- Add zest, lemon juice and Guérande Sea Salt whipped cheese. Mix again until smooth.
- Roll out the dough and line the small flan dishes.
- Divide mixture evenly among flan dishes and bake 15-20 min until the cream has set.
- Remove from oven, let cool before sprinkling with shredded coconut.
Paysan Breton tip
This recipe can be made in a large flan dish: in that case blind bake the pastry shell at 180°C for 10 minutes and let cool 5 minutes after removing from the oven before pouring in the lemon mixture. Continue the recipe as described.
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