These rich individual cakes have slices of pineapple, varnished with jam.
Learn more about Deborah Dana
Ingredients8 portions
Preparation
In a large bowl, mix flour with butter, sugar, egg, lemon zest and salt. Mix the dough with your hands until you get a cake dough.
Wrap the dough with a sticky plastic and refrigerate for 1 hour.
Pre-heat the oven to 200 degrees Celsius.
Grease 4 cake molds 10 cm in diameter with a little butter.
On a clean surface with a rolling pin spread the dough and cut circles of 13cm, cover the molds for the cakes and with a fork chop the edges.
Bake the bases for 15 minutes or until golden brown.
Remove the bases from the oven, let cool and then spread 2 tablespoons of custard on each base, and cover with 1 slice of pineapple.
Heat the marmalade in a pot over medium heat until it becomes liquid and varnish the tartlets with them. Serve
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