Tartelettes with Carambola

Sift the flour, add the butter in small flakes and quickly work together. Add the sugar, salt and egg white and knead briefly. Form into a ball, wrap in plastic wrap and rest for an hour.

For the cream: Cut the carambola into fine slices. Boil the water with half of the sugar and the juice of one lemon, boil the carambola slices in it for about five minutes until soft and remove from the stock.

Cut the carambola for the garnish into 5 mm thick slices and cook in the same stock for 4 to 5 minutes. Remove and set aside.

For the cream, mash the carambola with a small amount of stock, press through a sieve and let it bubble up. Beat the yolks with the remaining sugar until creamy and fold in the cornstarch. Gently stir the hot carambola puree into the egg mixture, pour back into the frying pan and simmer until the cream is thickened. Transfer to a large enough bowl and cool, stirring frequently.

Roll out the dough thinly and use it to line the tartlet molds. Prick the bottoms a few times with a fork, cover with baking foil, weigh down with beans and bake blind at 220 °C for nine to eleven minutes.

Whip the cream until stiff and fold into the cream. Fill into the baked tartelets and garnish with the carambola slices.

Sprinkle thinly with powdered sugar and glaze briefly under the hot grill coil (the surface should only take on a little color).

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