grated peel of one organically grown lemon
1 egg yolk
70g ground almonds
1 tsp cinnamon
butter for the Cups
For the filling:
250g whipped cream
2 pck vanilla sugar
300g Maintal Wild Lingonberries
1. Whisk butter, sugar, lemon peel and egg yolk frothy. Add almonds, flour, and cinnamon and knead to a dough. Wrap in cling wrap and chill overnight.
2. Roll out dough, lay out dough in buttered baking tins, pierce with fork several times. Bake at a 180º C in the preheated oven for ca. 12-15 minutes.
3. Whisk whipped cream with vanilla sugar stiff, carefully stir in lingonberries. Use icing bag to fill the tartlets. Decorate with flaked chocolate.