Lemon crème brulée tartlets – My three favourites in one dessert

In this recipe I have combined my three favourites: the shortbread, the crème brulée and the lemon curd.

Lemon crème brulée tartlets

For the Tartlets:

-          500 g flour

-          300 g butter (cold; cut in cubes)

-          1 tsp. salt

-          200 g sugar

-          1 egg white (to glaze the tartlets)

For the lemon crème:

-          5 eggs

-          275 g sugar

-          170 g lemon juice

-          juice of 1/2 lime

For the top:

-          Brown sugar/sugar

1. Mix the flour with the salt, then crumble it with the butter cubes. Mix with the sugar, and then knead the dough (add some water if it is needed to assemble the dough). Wrap it and put it in the fridge for half an hour. Butter the tartlet pans, then roll out the dough, and line the pans with it. Put the pans with the dough in the fridge again for half an hour. Cover the top of the dough in each of the pans with baking parchment and spread dry beans on it. Bake it on 160°C, while its sides turn golden. Remove the beans, glaze it with the egg white, and put it back to the oven for two more minutes.
2. For the crème: Beat the eggs with the sugar with an electric mixer. Pour the lemon juice gradually, while stirring it continuously. Cook the mixture above steam until it thickens. Fill the crème into the tartlets. Put them in the fridge for an hour, then sprinkle them with sugar and caramelize it with a blowtorch.