Lemon Tartlets
Ingredients:
Tartlet dough (sablé dough)
2 tablespoons of well-filled soft margarine (125g)
A pinch of salt
Half a cup of fine sugar
2 tablespoons of oil
A tablespoon of cornstarch
A quarter of a small spoon of cake yeast
A cup and a half of flour
Lemon mousse cream
A cup of lemon juice
A cup of water
2 tablespoons of cornstarch
3 tablespoons or more of sugar
A small spoon of lavender
Mix the ingredients cold in cold, then put them on the fire until they thicken, and let them cool,
Take out a cup and a half of chantilly powder with a cup of cold water, then mix everything together to get lemon mousse (mix the chantilly cream you made with the lemon cream you cooked)
Note
You must serve the cream alone so that it cools well for at least 2 hours
Decorate with amorang or chantilly cream Enjoy