Created 6-Jul-09
Modified 8-May-11
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Pressing the dough into the tartlet pans

Pressing the dough into the tartlet pans

Swedish little fluted tartlet pans

Swedish little fluted tartlet pans

Almond dough-with toasted almond meal and organic almond and vanilla essence

Almond dough-with toasted almond meal and organic almond and vanilla essence

Weighing down the tartlet crust with dry beans

Weighing down the tartlet crust with dry beans

...or empty pans

...or empty pans

Finely chopped organic lemon zest

Finely chopped organic lemon zest

Free range egg yolks and organic raw sugar

Free range egg yolks and organic raw sugar

Pressed almond tartlet crust par-baked

Pressed almond tartlet crust par-baked

Crusts cooling down

Crusts cooling down

Making the lemon curd in a makeshift double boiler

Making the lemon curd in a makeshift double boiler

Shells are ready and released from pans to be cooled

Shells are ready and released from pans to be cooled

Lemon curd cooling in fridge

Lemon curd cooling in fridge

Toasted sliced almonds leftover from crust dough

Toasted sliced almonds leftover from crust dough

Up-ended tartlet crust

Up-ended tartlet crust

Pretty!

Pretty!

Blueberries and raspberries rinsed and air drying

Blueberries and raspberries rinsed and air drying

Lovely, fresh and juicy...

Lovely, fresh and juicy...

Few hours later, time to fill them in...

Few hours later, time to fill them in...

Each tartlet crust gets a teaspoon...

Each tartlet crust gets a teaspoon...

yumm...

yumm...