125g butter
100g sugar
grated peel of one organically grown lemon
1 egg yolk
70g ground almonds
150g flour
1 tsp cinnamon
butter for the Cups
For the filling:
250g whipped cream
2 pck vanilla sugar
300g Maintal Wild Lingonberries
flaked chocolate
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.
Company address: Industriestr. 11, 97437 Hassfurt
Tel.: +49 (0)9521 9495-0
Fax: +49 (0)9521 9495-960
E-Mail: export@maintal-konfitueren.de
Martina Dütsch-Cerbone
Tel.: +49 (0)9521 9495-311
Fax: +49 (0)9521 9495-960
E-Mail: duetsch-cerbone@maintal-konfitueren.de
Sonja Käb
Tel.: +49 (0)9521 9495-312
Fax: +49 (0)9521 9495-960
E-Mail: kaeb@maintal-konfitueren.de
