Bruleed Lemon Tartletts

1. 1

   With an electric mixer, beat the butter until peaks form, add sugar, egg, ground almonds, and salt.

2. 2

   Mix until well incorporated and add the flour all at once.

3. 3

   Mix well, until smooth.

4. 4

   Refrigerate for 15 minutes.

5. 5

   Roll out the dough on a floured surface until it is 4 mm thick.

6. 6

   Cut tartlett shells with a cookie cutter and fit into tartlett tins or a baking sheet.

7. 7

   Bake until lightly browned.

8. 8

   Let them cool for 10 minutes.

9. 9

   Tartlett shells can be kept inside an airtight container for about a week.

10. 10

    In a saucepan, combine sugar, whole eggs, yolks, juice and zest.

11. 11

    Mix and bring to a boil over low heat, stirring constantly until thickened.

12. 12

    Upon first boil add the butter all at once and mix quickly. Set aside.

13. 13

    If necessary, pass the curd through a small sieve to make it smoother.

14. 14

    Fill the cold tartlett shells with curd , level the surface with a spatula, and sprinkle with granulated sugar.

15. 15

    Using a torch, melt the sugar to make a crispy top.

* Per serving · 4 servings · Values may vary.

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