Created 6-Jul-09
Modified 8-May-11
Visitors 8
47 photos
© Amy Tan
Pressing the dough into the tartlet pans
Swedish little fluted tartlet pans
Almond dough-with toasted almond meal and organic almond and vanilla essence
Weighing down the tartlet crust with dry beans
...or empty pans
Finely chopped organic lemon zest
Free range egg yolks and organic raw sugar
Pressed almond tartlet crust par-baked
Crusts cooling down
Making the lemon curd in a makeshift double boiler
Shells are ready and released from pans to be cooled
Lemon curd cooling in fridge
Toasted sliced almonds leftover from crust dough
Up-ended tartlet crust
Pretty!
Blueberries and raspberries rinsed and air drying
Lovely, fresh and juicy...
Few hours later, time to fill them in...
Each tartlet crust gets a teaspoon...
yumm...
