Photo: kuechenchaotin.de
Blog tip "Chef"
Even the idea is irresistible: small mascarpone and fruit spectacle, just a spoon-length away ... It gets even better only when it says "Dessert, sweetheart!" We are called in by one of our favorite cooking and baking professionals - Mirja from the blog kuechenchaotin.de . We reveal why we like to click on their food blog - and how to make the perfect lemon tartlets with raspberries and mascarpone .
Tonka raspberry gugelhupf with a pink cast, goat cheese quiche with rosemary or a chocolate biscuit sandwich with peanut butter cream: the culinary preferences of "Küchenchaotin" Mirja are just as wide-ranging as the selection of different recipes on her food blog.
Do you want to try? No problem! Food blogger Mirja presents a great recipe for lemon tartlets with raspberries and mascarpone (see below). As a small appetizer we show the recipe for the little kitchen here - for more desserts and hearty hits, visit the blog Küchenchaotin ...
Recipe for lemon tartlets with raspberries and mascarpone from kitchen nicotine
Recipe for 2-4 tartlets (according to size)
Ingredients for the dough: 150g flour, 90g butter, 1 egg, 1 tbsp sugar, 1 pinch of salt Ingredients for the filling: 2 eggs, 100g sugar, 100g cream Double, juice and rubbing off of 2 lemons Ingredients for decoration: 200g mascarpone, 1 tbsp icing sugar, 100g raspberries
Mix the ingredients for the dough and wrap in cling film. He has to rest in the fridge for at least 1 hour.
Then it is rolled out on a floured work surface, divided and carefully placed in the Tartelette molds. Lightly press the dough, pierce with a fork several times and complain with a little baking paper and baking peas for blind baking. Bake the Tartelette soils in a preheated oven for approx. 10-15 minutes.
Meanwhile, stir the eggs and sugar until frothy for at least 3-5 minutes. Also mix the cream Double and the lemon peel until smooth and mix under the egg mixture. Finally, stir in the lemon juice until a homogeneous mass is obtained.
Spread the stuffing on the tartlets and bake for another 30 minutes.
Mix the mascarpone with the powdered sugar.
When the tartlets are completely cooled, they can be decorated. There are no limits to the imagination here! I garnished the rim with raspberries and spotted small mascarpone blotters in the middle with a piping bag. You can, for example, spread the tartelettes with the mascarpone cream and put the raspberries on top.
We wish: bon appétit!
PS More tips and trends can be found on our FACEBOOK PAGE!
