150g soft butter
100g powder sugar
70 gr. Finely ground roasted walnuts / hazelnuts or almonds /
Ingredients for the cream:
100 ml strained fresh lemon juice
80 ml of water
zest of 1 lemon
150 gr. sugar
240 gr. of soft butter
Sliced almonds for decoration
Beat the butter with the sugar and add the eggs and the vanilla, after them add the flour with the ground walnuts. Knead a soft dough and spread it into the tartletts forms. Press with your fingers and form the tarts.
Bake in preheated oven to 180C/350F until nice rose color. Leave them to cool on a metal grid.
To prepare the cream mix the lemon juice, the zest and the sugar and put them on the stove for a few minutes to boil. In a separate bowl whisk the eggs and stirring continiously, add some of the hot juice. Once well mixed, pour the mixture with the eggs in the juice and boil the cream for a few minutes. Do not stop stirring the cream and you will know that it’s ready when it starts to stick to the spoon.
So we get to rub the cream through a strainer to make it smooth and then mix it with the beaten before that, butter.
Spread the cream over the tartlets and decorate with the strawberries and the almonds.
You can add some seasonal fruits.