Traubensaft

Ingredients

• 200 gWheat flour
• 125 gCold butter
• 60 gIcing sugar
• 1 pieceEgg yolk
• 3 piecesOrganic lemons
• 120 gFine sugar
• 3 piecesEggs
• 2 sheetsGelatin sheets
• 200 gFresh raspberries

Preparation

1. 1For the shortcrust pastry, quickly knead the flour with cold butter, icing sugar, and egg yolk into a smooth dough, wrap in plastic wrap, and chill for 30 minutes.
2. 2Roll out the chilled dough thinly, place it into small tartlet molds, prick the bottom several times with a fork, and blind bake at 180 degrees top/bottom heat for about 15 minutes.
3. 3For the lemon curd, heat the zest and juice of the organic lemons with sugar and eggs in a saucepan while stirring constantly until the mixture thickens.
4. 4Dissolve the soaked gelatin in the warm lemon cream, stir in a little butter, and let the mixture cool slightly.
5. 5Pour the lemon cream evenly into the pre-baked, cooled pastry shells and let set in the refrigerator for at least 2 hours.
6. 6Before serving, arrange the fresh raspberries decoratively on the tartlets and dust with a little icing sugar if desired.