Lemon Tartlettes

This is a recipe I received in France.  It was written in French and I translated it with a computer program.

Lemon Tartlets 

Ingredients:

100 g or 1 cup of powdered sugar

125 g or 3/4 cup of farina and a little flour to the dough down

100 g or 1 cup almonds, ground

30 g or 1/4 cup of cocoa powder

30 g or 1/4 cup dark chocolate 70%

150 g 1/2 cup plus 2 Tablespoons cold butter and a little butter for molds

1 egg yolk

Filling:

3 lemons

6 egg yolks

250 g or 2 cups of sugar

180 g or 3/4 cup creme fraiche

In a large bowl, mix the powdered sugar, use pinch of salt, flour, almonds and cocoa. Grate and add the dark chocolate. Cut the butter into mixture. Add the butter and egg yolk. Knead everything by hand. Form a ball of dough, Place in plastic wrap and refrigerate 60 minutes to chill dough.

Meanwhile rinse with warm water and dry lemons. Grate the zest and squeeze the juice. Place the egg yolks, sugar and creme fraich in a double boiler. Mix and heat in a water bath stirring constantly until the mixture thickens. Remove the mixture from the water bath, pour into bowl and let cool completely cool. Stir from time to time.  Place a film of plastic wrap to prevent a skin from forming.

Preheat the oven to 350 F. (not convection).  Flour a working surface, roll the dough to 1/4 inch thick. Using a tart dish and a small knife, cut out circles in the dough . Butter tart dish and fit with circles of dough.  Refrigerate for 15 minutes to chill dough.  Place a piece of aluminum foil or parchment on dough and add pie weights or with dry beans. Bake the tart shells on the lower oven rack for 20 minutes. Remove the crusts from oven and remove the foil or parchment paper.  Pour the cream with lemon in baked shells and bake for 5 minutes more. Remove from oven and let tarts cool a few minutes. Delicately delicately unmold and sprinkle with powdered sugar before serving.