LEMON TARTS Lemon Cream With Sugar or Jaggery

Name: LEMON TARTS Lemon Cream With Sugar or Jaggery
Cuisine: Indian
Ingredients: 1 Cup Wheat Flour; 3/4 Cup Fresh Cream; 5-6 Drop Vanilla Essence; 1 Tsp Sugar; 125 ml water; 3 Tsp Sugar; 2 Tsp Cornflour; 3 Tbsp Lemon Juice; 2 Drops Yellow Colour; 1/8 tsp Lemon Zest; pinch salt; As needed Sugar Coated Cherry for Garnishing; 125 ml water; 3 Tsp Jaggery (Grated); 2 Tsp Cornflour; 3 Tbsp Lemon Juice; 2 Drops Yellow Colour; 1/8 tsp Lemon Zest; as needed Sugar Coated Cherry for Garnishing; Pinch salt

Shruti Patwari @CrazyCooking

LEMON TARTS Lemon Cream With Sugar or Jaggery

Shruti Patwari @CrazyCooking

Saved

Ingredients

for tart base
1 CupWheat Flour
3/4 CupFresh Cream
5-6 DropVanilla Essence
1 TspSugar
for lemon cream with sugar
125 mlwater
3 TspSugar
2 TspCornflour
3 TbspLemon Juice
2 DropsYellow Colour
1/8 tspLemon Zest
pinch salt
As neededSugar Coated Cherry for Garnishing
for lemon cream with jaggery
125 mlwater
3 TspJaggery (Grated)
2 TspCornflour
3 TbspLemon Juice
2 DropsYellow Colour
1/8 tsp Lemon Zest
as neededSugar Coated Cherry for Garnishing
Pinchsalt

Saved

Steps

1
2

Take flour, cream and sugar in a container and knead a soft dough. Let it rest for 10 minutes in the refrigerator.
3

Take the flour. Roll small circles from it. Place them in mould. Make marks with fork. Bake at 180° for 20 to 25 minutes.
4

Demould them and let them cool down.
5

For Lemon Cream with Sugar Dissolve Cornflour in water and cook on low flame till transparent. Add Sugar, Lemon, Juice, Lemon Zest, Salt, Yellow Colour. Cook till it thickens.
6

For Lemon Cream with Jaggery Dissolve Cornflour in water and cook on low flame till transparent. Add Jaggery, Lemon, Juice, Lemon Zest,Salt Yellow Colour. Cook till it thickens.
7

Fill the cream in piping bag and fill the tarts.
8

Let them cool for 2 hours in refrigerator. Serve chilled.