Lemon tarts with rosemary

Name: lemon tarts with rosemary
Cook time: 35 min
Total time: 190 min
Yield: 6
Ingredients: 4 sprig of rosemary; 180 g wheat flour; 140 g cane sugar; 1 mespoint salt; 80 g unsalted butter or margarine; 1 el tap water; 3 lemon; 225 g Greek yoghurt; 2 medium sized egg

Fresh tarts with lemon, rosemary in a crispy bottom.

Ingredients

Kitchen Stuff

6 quiche mold (Ø 10 cm)
1 mixer

Directions

Ris the needles of the sprigs of rosemary and cut finely.
Mix the flour, cane sugar, chopped rosemary and salt in a large bowl.
Knead the pieces of butter into a crumbly dough. Add cold water and knead into a cohesive dough.
Make a ball from the dough and wrap it in cling film. Leave in the refrigerator for 30 minutes.
In the meantime, preheat the oven to 175 ° C.
Grease the molds with some butter. Divide the dough into equal pieces and cover the molds with it.
Prick holes in the soil with a fork. Bake the tarts for about 15 minutes in the middle of the oven.
Remove the molds from the oven and let cool in 15 minutes. Leave the oven on.
Meanwhile, clean the lemon and grate the yellow skin. Squeeze out all the fruits.
Put the yogurt and cane sugar in a bowl and beat for 3 minutes with a mixer until the sugar is dissolved.
Add eggs one at a time. Mix the lemon juice and grate through the mixture until it becomes a smooth mass.
Pour the filling into the molds and cook until about 20 minutes.
Remove the tarts from the oven and let cool for 30 minutes.
Cover the cakes with cling film and put them in the refrigerator for 1 hour.
Cut the rosemary into equal pieces and garnish the lemon tarts with it.