{"id":7089,"date":"2018-07-14T08:17:29","date_gmt":"2018-07-14T06:17:29","guid":{"rendered":"http:\/\/ichkocheheute.de\/?p=7089"},"modified":"2018-07-14T08:17:05","modified_gmt":"2018-07-14T06:17:05","slug":"beeren-tartelettes-zitronencreme-berry-tartlets-lemon-cream","status":"publish","type":"post","link":"https:\/\/ichkocheheute.de\/en\/2018\/07\/14\/beeren-tartelettes-zitronencreme-berry-tartlets-lemon-cream\/","title":{"rendered":"Berry Tartlets with Lemon Cream"},"content":{"rendered":"<p><\/p>\n<div itemscope itemtype=\"http:\/\/schema.org\/Recipe\">\n<p>Tartlets are small shortcrust pies that are often used for little cakes filled with fruits or berries &#038; pudding or cream.<\/p>\n<p>In today&#8217;s post, I&#8217;ll show you a recipe for crunchy short crust tartlets filled with a light lemon cream &#038; garnished with a mix of fresh berries. Have fun baking!<br \/>\n<script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><br \/>\n<!-- Responsive --><br \/>\n<ins class=\"adsbygoogle\"\n     style=\"display:block\"\n     data-ad-client=\"ca-pub-7371470338311030\"\n     data-ad-slot=\"5307377378\"\n     data-ad-format=\"auto\"><\/ins><br \/>\n<script>\n(adsbygoogle = window.adsbygoogle || []).push({});\n<\/script><br \/>\n<strong>Cooked\/Baked today:<\/strong> <span itemprop=\"name\">Berry Tartlets with Lemon Cream<\/span><br \/>\n<strong>Difficulty:<\/strong> Medium<br \/>\n<strong>Preparation Time:<\/strong> <meta itemprop=\"totalTime\" content=\"PT2H0M\">2 hours<br \/>\n<strong>Category:<\/strong> Baking Recipes, Cake Recipes, Sweets &#038; More<br \/>\n<strong>Our Recipe rating:<\/strong><br \/>\n<img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/ichkocheheute.de\/wp-content\/uploads\/2017\/08\/5von5.jpg\" alt=\"\" width=\"68\" height=\"20\" class=\"alignnone size-full wp-image-97\" \/><\/p>\n<div id=\"attachment_7095\" style=\"width: 1010px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-7095\" src=\"https:\/\/ichkocheheute.de\/wp-content\/uploads\/2018\/07\/P1260606.jpg\" alt=\"Berry Tartlets with Lemon Cream\" width=\"1000\" height=\"562\" class=\"size-full wp-image-7095\" srcset=\"https:\/\/ichkocheheute.de\/wp-content\/uploads\/2018\/07\/P1260606.jpg 1000w, https:\/\/ichkocheheute.de\/wp-content\/uploads\/2018\/07\/P1260606-300x169.jpg 300w, https:\/\/ichkocheheute.de\/wp-content\/uploads\/2018\/07\/P1260606-768x432.jpg 768w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><p id=\"caption-attachment-7095\" class=\"wp-caption-text\">Berry Tartlets with Lemon Cream<\/p><\/div>\n<div id=\"attachment_7096\" style=\"width: 1010px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-7096\" itemprop=\"image\" src=\"https:\/\/ichkocheheute.de\/wp-content\/uploads\/2018\/07\/P1260687.jpg\" alt=\"Berry Tartlets with Lemon Cream\" width=\"1000\" height=\"562\" class=\"size-full wp-image-7096\" srcset=\"https:\/\/ichkocheheute.de\/wp-content\/uploads\/2018\/07\/P1260687.jpg 1000w, https:\/\/ichkocheheute.de\/wp-content\/uploads\/2018\/07\/P1260687-300x169.jpg 300w, https:\/\/ichkocheheute.de\/wp-content\/uploads\/2018\/07\/P1260687-768x432.jpg 768w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><p id=\"caption-attachment-7096\" class=\"wp-caption-text\">Berry Tartlets with Lemon Cream<\/p><\/div>\n<p><strong>Ingredients for <span itemprop=\"recipeYield\">8 &#8211; 10 Shortcrust Tartlets<\/span>:<\/strong><\/p>\n<p><em>&#8230;for the shortcrust pastry:<\/em><\/p>\n<ul>\n<li><span itemprop=\"ingredients\">225 grams flour<\/span><\/li>\n<li><span itemprop=\"ingredients\">125 grams cold butter (in small pieces)<\/span><\/li>\n<li><span itemprop=\"ingredients\">50 grams powdered sugar<\/span><\/li>\n<li><span itemprop=\"ingredients\">1 egg<\/span><\/li>\n<li><span itemprop=\"ingredients\">1 sachet vanilla sugar<\/span><\/li>\n<li><span itemprop=\"ingredients\">A pinch of salt<\/span><\/li>\n<\/ul>\n<p><em>&#8230;for the lemon cream:<\/em><\/p>\n<ul>\n<li><span itemprop=\"ingredients\">200 milliliters cream<\/span><\/li>\n<li><span itemprop=\"ingredients\">125 grams butter<\/span><\/li>\n<li><span itemprop=\"ingredients\">125 grams butter<\/span><\/li>\n<li><span itemprop=\"ingredients\">2 eggs<\/span><\/li>\n<li><span itemprop=\"ingredients\">2 organic lemons<\/span><\/li>\n<\/ul>\n<p><em>&#8230;more ingredients:<\/em><\/p>\n<ul>\n<li><span itemprop=\"ingredients\">About 400 grams fresh berries (for example raspberries, blueberries or red currants)<\/span><\/li>\n<li><span itemprop=\"ingredients\">Fresh mint leaves for garnishing<\/span><\/li>\n<li><span itemprop=\"ingredients\">Powdered sugar to dust<\/span><\/li>\n<li><span itemprop=\"ingredients\">Butter &#038; flour to grease the tartlet molds<\/span><\/li>\n<\/ul>\n<p><strong>Required kitchen gadgets, helper &#038; preparations:<\/strong><\/p>\n<ul>\n<li>Mixing bowl<\/li>\n<li>Cling film<\/li>\n<li>High container for the cream<\/li>\n<li>Fine grater<\/li>\n<li>Lemon juicer<\/li>\n<li>Pot to heat up the lemon cream<\/li>\n<li>Baking paper + legumes for blind baking<\/li>\n<li>Tartlet molds<\/li>\n<li>Rolling pin<\/li>\n<li>Mixer<\/li>\n<li>Whisk<\/li>\n<li>Round cookie cutter for the short crust pastry (alternatively coffee mug or cereal bowl)<\/li>\n<\/ul>\n<p><strong>Instructions:<\/strong><br \/>\n<script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><br \/>\n<!-- Responsive --><br \/>\n<ins class=\"adsbygoogle\"\n     style=\"display:block\"\n     data-ad-client=\"ca-pub-7371470338311030\"\n     data-ad-slot=\"5307377378\"\n     data-ad-format=\"auto\"><\/ins><br \/>\n<script>\n(adsbygoogle = window.adsbygoogle || []).push({});\n<\/script><br \/>\n<em>&#8230;preparations:<\/em><\/p>\n<p>Grease the tartlet molds with butter &#038; sprinkle some flour, then set aside. Cut the baking paper into small squares (up to the size of the tartlet molds) &#038; set aside.<\/p>\n<p>Place 200 milliliters of cream in a tall container and beat until stiff, then refrigerate until further use. Finely grate the zest of 2 organic lemons &#038; then squeeze out the juice.<\/p>\n<div id=\"attachment_7102\" style=\"width: 955px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-7102\" src=\"https:\/\/ichkocheheute.de\/wp-content\/uploads\/2018\/07\/3-1.jpg\" alt=\"Preparations &#038; Preparing Shortcrust Pastry\" width=\"945\" height=\"756\" class=\"size-full wp-image-7102\" srcset=\"https:\/\/ichkocheheute.de\/wp-content\/uploads\/2018\/07\/3-1.jpg 945w, https:\/\/ichkocheheute.de\/wp-content\/uploads\/2018\/07\/3-1-300x240.jpg 300w, https:\/\/ichkocheheute.de\/wp-content\/uploads\/2018\/07\/3-1-768x614.jpg 768w\" sizes=\"auto, (max-width: 945px) 100vw, 945px\" \/><p id=\"caption-attachment-7102\" class=\"wp-caption-text\">Preparations &#038; Preparing Shortcrust Pastry<\/p><\/div>\n<p><em>&#8230;for the shortcrust:<\/em><\/p>\n<p>Next, put all the ingredients for the shortcrust pastry in a mixing bowl and knead with your hands for 3 &#8211; 4 minutes to a smooth dough. Wrap the dough into cling film &#038; allow to rest in the fridge for about 30 &#8211; 45 minutes.<br \/>\n<script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><br \/>\n<!-- Linkblock Responsive --><br \/>\n<ins class=\"adsbygoogle\"\n     style=\"display:block\"\n     data-ad-client=\"ca-pub-7371470338311030\"\n     data-ad-slot=\"3247914575\"\n     data-ad-format=\"link\"><\/ins><br \/>\n<script>\n(adsbygoogle = window.adsbygoogle || []).push({});\n<\/script><br \/>\n<em>&#8230;for the lemon cream:<\/em><\/p>\n<p>Meanwhile, for the lemon cream mix together 125 grams soft butter, 125 grams sugar, 2 eggs &#038; the juice and zest of the lemons with a mixer or whisk. Next, put a pot on the stove, pour in the lemon mixture &#038; heat up over medium heat (but do bring to a boil) until the cream thickens, while stirring constantly.<\/p>\n<div id=\"attachment_7098\" style=\"width: 955px\" class=\"wp-caption aligncenter\"><img decoding=\"async\" aria-describedby=\"caption-attachment-7098\" src=\"https:\/\/ichkocheheute.de\/wp-content\/uploads\/2018\/07\/1-3.jpg\" alt=\"><p id=\"caption-attachment-7098\" class=\"wp-caption-text\">Preparing Lemon Cream&#8221; width=&#8221;945&#8243; height=&#8221;756&#8243; class=&#8221;size-full wp-image-7098&#8243; \/>Preparing Lemon Cream<\/p><\/div>\n<p>Remove the lemon cream from heat and refrigerate until further use, possibly transferring to a separate bowl.<\/p>\n<p><em>&#8230;for the shortcrust tartlets:<\/em><\/p>\n<p>Take the shortcrust pastry out of the fridge and roll out with a rolling pin on a lightly floured work surface until thin &#038; flat (about 0,5cm thick). Cut out round circles from the dough with a round cookie cutter, a coffee mug or a cereal bowl and line the prepared tartlet molds.<\/p>\n<div id=\"attachment_7099\" style=\"width: 955px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-7099\" src=\"https:\/\/ichkocheheute.de\/wp-content\/uploads\/2018\/07\/2-3.jpg\" alt=\"Baking Tartlets\" width=\"945\" height=\"756\" class=\"size-full wp-image-7099\" srcset=\"https:\/\/ichkocheheute.de\/wp-content\/uploads\/2018\/07\/2-3.jpg 945w, https:\/\/ichkocheheute.de\/wp-content\/uploads\/2018\/07\/2-3-300x240.jpg 300w, https:\/\/ichkocheheute.de\/wp-content\/uploads\/2018\/07\/2-3-768x614.jpg 768w\" sizes=\"auto, (max-width: 945px) 100vw, 945px\" \/><p id=\"caption-attachment-7099\" class=\"wp-caption-text\">Baking Tartlets<\/p><\/div>\n<p>Timely preheat the oven to 180\u00b0C (top\/bottom heat). Cover the tartlets with baking paper, also top with a few legumes to weight down, then bake in the preheated oven for about 20 minutes. Get the done tartlets out of the oven, remove baking paper and legumes and allow the tartlets to cool completely.<br \/>\n<script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><br \/>\n<!-- Linkblock Responsive --><br \/>\n<ins class=\"adsbygoogle\"\n     style=\"display:block\"\n     data-ad-client=\"ca-pub-7371470338311030\"\n     data-ad-slot=\"3247914575\"\n     data-ad-format=\"link\"><\/ins><br \/>\n<script>\n(adsbygoogle = window.adsbygoogle || []).push({});\n<\/script><br \/>\n<em>&#8230;for the berry tartlets with lemon cream:<\/em><\/p>\n<p>Give the whipped cream to the cooled lemon cream &#038; carefully fold in until well combined, then spread out the cream to the shortcrust tartlets. Top the tartlets with a mixture fresh berries &#038; garnish with a mint leave. Finally dust the berry tartlets with some powdered sugar &#038; serve. Have fun baking!<\/p>\n<p><strong>Video Tutorial:<\/strong><\/p>\n<p>Watch the video tutorial to see the recipe and the preparation method precisely (German Audio only, English Subtitles available):<\/p>\n<p><iframe loading=\"lazy\" width=\"480\" height=\"360\" src=\"\/\/www.youtube.com\/embed\/nwbqvQ0wq0s?rel=0\" frameborder=\"0\" allowfullscreen><\/iframe>\n<\/div>\n<p><\/p>","protected":false},"excerpt":{"rendered":"<p>Tartlets are small shortcrust pies that are often used for little cakes filled with fruits or berries &#038; pudding or cream. In today&#8217;s post, I&#8217;ll <a class=\"more-link\" href=\"https:\/\/ichkocheheute.de\/en\/2018\/07\/14\/beeren-tartelettes-zitronencreme-berry-tartlets-lemon-cream\/\">weiterlesen&#8230;<\/a><\/p>\n","protected":false},"author":1,"featured_media":7096,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4,7,25,10],"tags":[],"class_list":["post-7089","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-backen-baking","category-kuchen-cakes","category-muffins-cupcakes","category-suesses-mehr-sweets-more"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.0 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Berry Tartlets with Lemon Cream - ichkocheheute.de<\/title>\n<meta name=\"description\" content=\"Find the recipe for Berry Tartlets with Lemon Cream &amp; other recipes including step by step guides and pictures at ichkocheheute.de\/\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/ichkocheheute.de\/2018\/07\/14\/beeren-tartelettes-zitronencreme-berry-tartlets-lemon-cream\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Berry Tartlets with Lemon Cream - ichkocheheute.de\" \/>\n<meta property=\"og:description\" content=\"Find the recipe for Berry Tartlets with Lemon Cream &amp; 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