And this is of course the one I made to share a cup of tea with my besties.
Here is the recipe, with a lighter lemon curd than the usual one and some vanilla seed in addition. Yum !
Make 6 tartelettes:
63 gr butter at room temperature
50 gr cocoa sift
50 gr powder sugar sift
100 gr flour sift
1 egg + 1 Tbsp water
1 Tsp fleur de sel
1 egg + 2 egg-yolk
60 gr sugar
100 ml single cream
seeds from 1 vanilla bean
* Make the dough mixing together the dried ingredients (cocoa/powder sugar/flour/fleur de sel).
* Add the cold butter diced, mix with your hand until getting sandy.
* Gently beat the egg with the tablespoon of water, add it to the mixture and mix until it forms a smooth ball.
* Wrapped with cling film and set on the fridge for 2 hours.
* Preheat your oven to 190 degrees C.
* Put some non-sticy spray into the tins (or some butter with cocoa powder).
* Roll the dough on a floured surface and cut into disc 5 cm larger than your tin.
* Place the dough onto the tins, cover the base and sides of the pastry with some baking paper and fill with dried beans or rice.
* Bake for 15 minutes, then take the baking paper and dried beans off, and bake for another 5 minutes.
* Heat your oven to 110 degrees C.
* Make the lemon curd beating the eggs and sugar until creamy, incorporate the single cream and mix well.
* Add the citrus zeste and juice, the vanilla bean seeds, and mix.
* Filter the lemon curd before pouring your cocoa crust.
* Bake for 20-25 minutes, the center of your tartelettes has to remain trembling.
Do I have to mention it was simply... delicious?