Crunchy pastry:

• 100 g corn flour
• 30 g rice flour
• 1/2 teaspoons baking powder
• pinch of salt
• 50 g butter
• 50 g xylitol (or honey)
• 1 egg yolk
• 1 tablespoon sour cream
• 1 tablespoon grated lemon zest
• 1 tablespoon lemon juice

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Lemon cream:

• 3 eggs
• juice squeezed from 2 lemons
• 100 g xylitol (or honey)
• 50 g soft butter
• Zest from 1 lemon

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Additionally:

• currants
• strawberries
• apricots
• blueberries
• raspberries

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Prepare the cream: put water in a pot to boil and place a bowl over it in a way that it does not touch the water. In the prepared steam bath, whip the eggs with the xylitol until the mixture is fluffy. Add the lemon juice and zest, whipping until the cream thickens. Remove the pot and, stirring vigorously, add the butter. Beat with a whisk until completely melted. Pour the ready cream into a jar and let it cool in a refrigerator for one hour.

Dough: knead all the ingredients into a homogeneous dough. Gluten-free baked goods are very crumbly - if necessary add a little cold water to the dough to help the ingredients combine better. Shape the dough into a flat disc, wrap in food packaging film and put in a refrigerator for about 30 minutes. After this time roll it out to a thickness of about 3mm and cut out circles of the diameter of the tartlet tins. Fill each tart tin with the dough, puncture with a fork and place in the oven preheated to 180 degrees for about 15-17 minutes. After baking let the crumbly bottoms cool completely.

Fill the baked and cooled tartlets with lemon cream and sprinkle with fruit. Place in the refrigerator for at least an hour to let the cream set.

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