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JennaBee
Lemon tarts with rosemary
Fresh tarts with lemon, rosemary in a crispy bottom.
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Ingredients
Directions
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Ris the needles of the sprigs of rosemary and cut finely.
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Mix the flour, cane sugar, chopped rosemary and salt in a large bowl.
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Knead the pieces of butter into a crumbly dough. Add cold water and knead into a cohesive dough.
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Make a ball from the dough and wrap it in cling film. Leave in the refrigerator for 30 minutes.
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In the meantime, preheat the oven to 175 ° C.
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Grease the molds with some butter. Divide the dough into equal pieces and cover the molds with it.
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Prick holes in the soil with a fork. Bake the tarts for about 15 minutes in the middle of the oven.
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Remove the molds from the oven and let cool in 15 minutes. Leave the oven on.
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Meanwhile, clean the lemon and grate the yellow skin. Squeeze out all the fruits.
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Put the yogurt and cane sugar in a bowl and beat for 3 minutes with a mixer until the sugar is dissolved.
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Add eggs one at a time. Mix the lemon juice and grate through the mixture until it becomes a smooth mass.
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Pour the filling into the molds and cook until about 20 minutes.
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Remove the tarts from the oven and let cool for 30 minutes.
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Cover the cakes with cling film and put them in the refrigerator for 1 hour.
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Cut the rosemary into equal pieces and garnish the lemon tarts with it.
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Nutrition
515Calories
Sodium7% DV165mg
Fat26% DV17g
Protein16% DV8g
Carbs27% DV82g
Fiber12% DV3g
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