Fruit Tarts x Marble lazy susan


Tarts Ingredients

90 g unsalted butter

40 g sugar

150 g all-purpose flour

3 beaten eggs

40 g almond flour


Lemon Filling Part

150 g granulated sugar

200 g whole egg

110 g squeezed lemon juice

5 g lemon zest

150 g unsalted cream



  1. Begin by softening cream by beating it, adding sugar and salt in the process.
  2. Add egg to the batch of cream and mix thoroughly.
  3. Add almond flour and mix well, finally add flour and mix slowly until no excess flour is visible.
  4. Pour the dough onto a plastic wrap and wrap it well; shaping it into a square with a thickness of 3 – 4mm.
  5. Refrigerate for at least 30 minutes.
  6. Take out the dough, begin forming the shortcrust bottoms into size – about 3mm thick, and pressed slightly larger than the tart mould – then placing them into the mould.
  7. Refrigerate the small tarts for about 15 minutes until the dough becomes hard, and take them out
  8. Bake in the oven at 160 degrees Fahrenheit (72 degrees Celsius) for about 15 minutes, until the bottom of the crust is golden brown.
  9. Remove from oven and let cool completely. Once cooled, remove from mould.
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