Lemon Dome Tartlets

 

Ingredient

Method

Tart skin: 110g 黄油 50g 糖粉 225g 低筋面粉 1 B全蛋液, 45g 45g 杏仁粉                                                                Filling: A: Lemon cheese (beat well) 110g cream cheese 40g sour cream 30g lemon curd, recipe 40g honey B: lemon curd: recipe C: frosting: 200g mascarpone 30g white chocolate coins 60g sour cream 50g lemon curd, recipe 10g butter

Tart skin 1. 将略微软化的黄油涂抹挞圈内壁。 2. 准备好冷硬的黄油和所有粉料倒八缸内。 3. 手拌到彻底沙化的粉状质感再倒八常温蛋液至成团。 4. 将面团放在两张烤纸中间擀开。 5. 擀薄之到3毫米的厚度，放烤盘上冷藏 20分钟。 6. 冷藏好的面团用小刀划出长条, 划好的长条嵌人挞圈内部， 接缝处略微多一点。如果长度超出比较多，用小切掉多余的部分即可（这一步操作尽量快一点）。 7. 用手指在底端抹一点水增加粘性然后刻出挞底。 8. 用小削去多余的挞边， 冷藏五分钟，再八炉烘烤30分钟。 *make 8-9 pcs of 7cm tart mould.      frosting: ~Microwave chocolate coin and butter few seconds until melted. ~add lemon curd and stir until combined. ~Mix the mascarpone and sour cream until well combined. ~Pour the lemon mixture into mascarpone and mix until combined.   Assembly: ~Pipe/spread filling A into tart base.  ~Pipe and spread gently filling B on top. ~Pipe and fill a dome-shaped with the mascarpone cream (filling C) and chill for half hour until firm. ~using transparent plastic sheet to shape it into a perfect dome-shaped. ~decorate as desired.