These tartlets are amazing and very simple to make. One reason is that the tart shells are indeed wonton skins. They are baked for a very short time in the oven, and after that they can be used as cups for these tartlets.
Wonton skins are easily consumed from Asian supermarkets at a reasonable price. Rolling out tart crust in hot weather always troubles me a lot. However, with these wontons, I still could make an appealing dessert. The baked wonton skins cracked in your mouth and blended with the fillings, creating a fascinating experience in your mouth.
The recipe calls for mascarpone. However, without having this expensive creamcheese on hands, I used normal creamcheese to make these tartlets. The tarts still tasted good.
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An uneventful weekend often makes me bored. Unlike many of the mordern girls, I don’t like shopping, especially window shopping, so much. Only when I need some particular things, I will go to the necessary shops. My frequent shopping is going to the supermarket once or twice a week to buy ingredients for my cooking and baking hobby.
I enjoy spending one of the two weekend days gathering with my friends at our home or at their home, and we would cook something more special to eat together and exchange the talks about our events of the previous week.
So, when there is nothing particularly waiting for me to do, I will go around our flat and see what I want to do today to make my day more interesting. These tartlets were the result of my "trip" walking around the flat.
I’ve made several kinds of lemon tart before, and these tartlets are just a new version. I topped the tartlets with roasted and chopped hazelnuts for additional flavor and texture. And I really loved the combination of the lemon curd and the hazelnuts.
