No-Bake Lemon Tartlets

📝 Ingredients

• 150 g Petit Beurre biscuits (about 18 biscuits)
• 50 g unsalted butter
• 200 g fromage frais
• 150 g plain skyr
• 50 g caster sugar
• 1 tsp vanilla extract
• 2 lemons (zest + juice, about 70 ml)
• 4 gelatine sheets (8 g)

🍴 Utensils

• Silicone muffin mould (6 holes)
• Food processor or rolling pin
• Mixing bowl and whisk
• Fine grater
• Citrus juicer
• Small bowl

📖 Steps

1. Blitz the biscuits into fine crumbs, or crush them in a freezer bag with a rolling pin. Melt the butter in the microwave for 30 to 40 seconds, pour it over the crumbs and mix until you get a wet-sand texture that holds together when pressed.
2. Divide the mixture between the 6 holes of the mould (about 2 heaped tbsp each) and press it down firmly with the back of a spoon or the base of a small glass, bringing it slightly up the sides. Put the mould in the freezer for 15 minutes.
3. Soak the gelatine leaves in a bowl of cold water and leave to soften for 10 minutes. Meanwhile, wash the lemons, finely grate their zest without the white pith, which is bitter, then squeeze them to get about 70 ml juice.
4. In a mixing bowl, whisk the fromage frais, skyr, sugar, vanilla and three quarters of the zest until the sugar has dissolved and the cream is very smooth. Keep the rest of the zest in the fridge under cling film, for decoration.
5. Heat 3 tbsp lemon juice in the microwave for 15 to 20 seconds: it should be very hot but not boiling. Squeeze the water out of the gelatine with your hands, add it to the hot juice and stir until completely melted.
6. Mix this juice with 2 tbsp of the fromage frais cream, then pour it all back into the bowl along with the rest of the lemon juice, whisking vigorously. Poured straight into the cold cream, the gelatine would set into strings.
7. Spoon the cream over the biscuit bases, smooth the tops with a teaspoon, cover with cling film and chill for at least 3 hours, until the cream is fully set and no longer wobbles when you move the mould.
8. To unmould without breakage, put the mould in the freezer for 15 minutes, then push each tartlet out from underneath, gently turning its cup inside out. Decorate with the remaining zest and serve well chilled. They keep for 2 days in the fridge.