For the crust
1 and 1/2 cups all-purpose flour
1/4 cup confectioners' sugar
1 egg
1/2 cup cold unsalted butter, cut into small pieces
2 tablespoons water
For the filling
1 cup confectioners' sugar
2 tablespoons unsalted butter, softened
3 large eggs
juice from 1 lemon
For the crust
1 and 1/2 cups all-purpose flour
1/4 cup confectioners' sugar
1 egg
1/2 cup cold unsalted butter, cut into small pieces
2 tablespoons water
For the filling
1 cup confectioners' sugar
2 tablespoons unsalted butter, softened
3 large eggs
juice from 1 lemon
On a clean surface, place the flour and confectioners' sugar
Make a depression in the center and add the egg and butter
Mix with your fingertips until you obtain a crumbly mixture
Add the water gradually to form a ball
Line mini muffin tin cups with the prepared crust
Bake at moderate heat (170°C) for about 20 minutes, or until lightly golden
Remove from oven, let cool slightly and unmold
Prepare the filling: mix all ingredients
Heat over low flame, stirring constantly, until thickened
Remove from heat and let cool completely
Place 1 tablespoon of filling in each tartlette
Let cool for about 70 minutes.
