25g of active dry yeast
2 tablespoons of warm water
4 cups of all-purpose flour, sifted
1/4 cup of grated Parmesan cheese
1 tablespoon of salt
1 tablespoon of finely grated lemon zest
3/4 cup of unsalted butter or margarine, softened
3 egg yolks
1 cup of lightly whipped heavy cream
25g of active dry yeast
2 tablespoons of warm water
4 cups of all-purpose flour, sifted
1/4 cup of grated Parmesan cheese
1 tablespoon of salt
1 tablespoon of finely grated lemon zest
3/4 cup of unsalted butter or margarine, softened
3 egg yolks
1 cup of lightly whipped heavy cream
Soak the gelatin in warm water
Sift together the flour, Parmesan cheese, and salt
Add the lemon zest, yeast, and softened butter or margarine
Mix well
Beat the egg yolks and add the whipped cream
Mix until smooth
Combine with the first mixture
Mix well
Cover and refrigerate overnight
The next day, gently knead on a floured surface to about 2/3 inch thickness
Roll out thinly
Cut into circles of about 5 cm in diameter
Place on ungreased baking sheets
Cover and let rise for about 1 hour
Make a depression in the center of each tartlet and fill with one of the fillings below
Bake in a moderate oven for about 10 minutes
Cover with the glaze below while still warm
Let set for at least 48 hours
Black Currant Filling:
Cook and puree 1 1/2 cups of black currants
Mix with 1/4 cup of sifted flour and 1/2 teaspoon of ground cinnamon
Rose Petal Filling:
Cook and puree 1 1/2 cups of dried rose petals
Sift through a fine-mesh sieve to remove any lumps
If desired, you can also fill the tartlets with your preferred ice cream
Glaze:
Mix very well 1 1/2 cups of confectioner's sugar, 1 tablespoon of freshly squeezed lemon juice, and 2 tablespoons of boiling water.
