Sovrano Limoncello Tartles

Ingredients for 4 people

  • 1 roll of puff pastry
  • 30ml Sovrano Limoncello
  • 1 egg
  • 2 egg yolks
  • 30ml lemon juice
  • grated rind of 1 lemon
  • 80 g caster sugar
  • 25 g butter
  • 4 teaspoons of sugar
  • 8 mint leaves
  • flour for the molds
  • butter for the molds


Roll out the puff pastry to a thin layer and, with the help of a cutter or a glass, obtained twelve disks that will transfer in as many molds buttered and floured.

Prick the bottom of the dough with the tines of a fork, cover with aluminum, filled with dried beans and bake at 200 ° C for about 15 minutes.
Meanwhile, prepare the lemon cream: In a saucepan, beat the egg yolks and the whole egg, then add the lemon juice, Sovrano Limoncello and lemon peel and sugar mix everything carefully and cook over low heat, barely perceptible to a boil , until the cream will be very dense.
Off the heat incorporated in the cream, butter diced, stir thoroughly and let stand in refrigerator for a few minutes.

Baked the tart-lets eliminating legumes and aluminum and fill them with lemon cream garnish each one with two mint leaves well washed and dried, sprinkle the edges of dough with icing sugar and serve.

Sovrano Limoncello

Sovrano Limoncello

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