• Paysan Breton Recipe •

Lemon Tartlet

Lemon Tartlet
8 people
Lemon Tartlet

Ingredients

  • I container of Madame Loïk Whipped Soft Cheese with Sea Salt from Guérande
  • 1 shortcrust pastry shell, approximately 250 g
  • grated zest and juice of 2 lemons (untreated)
  • 150 g icing sugar
  • 30 g shredded coconut
  • 4 eggs

Method

  1. Preheat oven to 200°C (Gas Mark 7-8).
  2. In a bowl, whisk eggs and sugar until the mixture lightens in colour.
  3. Add zest, lemon juice and Madame Loïk Whipped Soft Cheese with Sea Salt from Guérande. Mix again until smooth.
  4. Roll out the dough and line the small flan dishes.
  5. Divide mixture evenly among flan dishes and bake 15-20 min until the cream has set.
  6. 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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