Little Lemon Tarts

Ingredients

Crust:
1 1/2 cups plain flour
1/8 teaspoon salt
1/2 cup butter, room temperature
1/4 cup white sugar
1 egg, lightly beaten
Lemon Curd:
3/4 cup sugar
4 tablespoons butter, at room temperature and cut into small pieces
1 tablespoon lemon zest

Preparation

1
Lemon Curd:
2
In a bowl placed over a saucepan of simmering water, whisk together the eggs, sugar and lemon juice until blended. cook, whisking constantly until the mixture becomes pale and quite thick, about 10 minutes.
3
Remove from heat and whisk the butter pieces in until melted.
4
Add lemon zest and cool.
5
Shortcrust Pastry:
6
7
In a bowl, cream together the butter and sugar until light and fluffy.
8
Gradually add the beaten egg, until just incorporated.
9
Add flour and salt and mix just until it forms a ball. Don't overwork or the pastry will be hard.
10
Flatten into a disc, cover and refrigerate 30 minutes until firm.
11
Roll dough out on a lightly floured surface until about 3mm thick (mine was way thicker... was in a hurry! but worked really well with the amount of lemon curd). Keep lifting and turning to prevent sticking, or roll out on greaseproof/waxed paper.
12
Cut with a pastry cutter to whatever size your muffin pan is, and gently place in the holes.
13
Bake the pastry cases for 10-15 minutes until lightly browned. Cool.
14
Fill with lemon curd.

Tools

 



Yield:

1.0 servings

Added:

May 31, 2010

Creator:

Related Cooking Videos