Cream Tarts with Lemon

Name: Cream Tarts with Lemon
Yield: 8
Ingredients: 1/3 cup water (80 ml); 1 tablespoon gelatin, unsalted, white; 4 eggs, washed (separated yolks and whites); 1/2 cup sugar (90 g); 1/2 cup dry white wine (120 ml); 1/3 cup lemon juice (80 ml); 5 tablespoons grated lemon zest; 1/2 cup heavy cream, fresh (120 ml)

1
1/3 cup water (80 ml)
2
1 tablespoon gelatin, unsalted, white
3
4 eggs, washed (separated yolks and whites)
4
1/2 cup sugar (90 g)
5
1/2 cup dry white wine (120 ml)
6
1/3 cup lemon juice (80 ml)
7
5 tablespoons grated lemon zest
8
1/2 cup heavy cream, fresh (120 ml)

Ingredients

1
1/3 cup water (80 ml)
2
1 tablespoon gelatin, unsalted, white
3
4 eggs, washed (separated yolks and whites)
4
1/2 cup sugar (90 g)
5
1/2 cup dry white wine (120 ml)
6
1/3 cup lemon juice (80 ml)
7
5 tablespoons grated lemon zest
8
1/2 cup heavy cream, fresh (120 ml)

Directions

1
In a small refrigerator-safe bowl, combine the water, gelatin, and let it hydrate for 3 minutes
2
Place it in a medium saucepan over medium heat until dissolved. Reserve
3
In a separate medium bowl, whisk together the yolks, sugar, wine, lemon juice, and cream (about 2 minutes)
4
Add the dissolved gelatin and 3 tablespoons of grated lemon zest
5
Meanwhile, in an electric mixer, beat the heavy cream until soft peaks form
6
Combine with the lemon mixture and mix well
7
In another bowl, whip the egg whites until stiff and fold into the creamy mixture gently
8
Distribute among eight tarts and refrigerate until firm (about 4 hours)
9
Sprinkle with remaining grated lemon zest and serve
10
150 calories per serving