Individual Lemon Tarts

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Lemon is my flavour of choice at the moment, making these mini is even better.

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Thinly lined sweet crust pastry, filled with a creamy lemon filling and topped with anything small and sweet you can find.

Freshly whipped cream

Curled Lemon Peel

Mini Meringues

Edible flowers

Gold Leaf

Processed with VSCO with f2 preset

Individual Lemon Tarts

Ingredients:

(for the pastry)

  • 175g plain flour
  • 85g butter
  • 30g icing sugar
  • 2 egg yolks

(for the filling)

  • 3 eggs
  • 90g caster sugar
  • 50ml lemon juice
  • 1 tbsp. lemon zest
  • 90ml double cream
  1. Make the pastry by rubbing together the flour and the butter till it resembles bread crumbs. Add the sugar and the egg yolks and stir with a knife until it comes together.
  2. If needed add a little water to bring the mix together and leave to rest in the fridge for 30 minutes.
  3. Roll out the pastry thinly and line the mini tartlet pans with it, cut a small piece of parchment paper and line and fill with baking beans.
  4. Blind bake for 10 minutes at 190oC. Whilst cooking make the filling for the tartlets.
  5. Add all the ingredients into a bowl and whisk until thoroughly combined. Remove the baking beans and parchment paper from the cases and fill carefully with the lemon mixture.
  6. Cook at 150oC for 10 minutes, they will still wobble when brought out the oven first but will set when cooling.
  7. Decorate with whatever you have your hands on!

 

Processed with VSCO with f2 preset

Serve up on a summery day, share with family and enjoy.

Rachel

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One Comment Add yours

  1. Pretty! This has been a really wonderful article. Thanks for providing this info.

    Like

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