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Melinda
Vanilla lemon tarts
Try these delicious vanilla lemon tarts too
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Ingredients
Directions
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Preheat the oven to 200 ° C. Scrape the pith from the vanilla pod and mix it with the egg yolks.
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Stir in the cornstarch with 2 tablespoons of whipped cream. Add the rest of the whipped cream, sugar and lemon zest to the yolk mixture.
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Stir in the diluted cornstarch and heat to half position without boiling until the cream thickens.
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Roll out the puff pastry pieces slightly on a little flour.
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Rinse the molds with cold water or lightly grease them.
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Cut the dough slices wider than the molds and put them in them.
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Put them on the baking tray or grid and fill them almost to the edge with the vanilla lemon cream.
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Bake for 10-11 minutes in the middle of the oven until small brown dots appear. Let them cool and sprinkle with icing sugar.
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Nutrition
435Calories
Sodium0% DV0g
Fat52% DV34g
Protein14% DV7g
Carbs8% DV24g
Fiber0% DV0g
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