Mini Lemon Tarts
A mini bite sized delights that has a flaky tart base and is filled with a sour lemon curd which goes really well with tea.
- Prep time
- 2 hr
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1-1/2 cups All Purpose Flour (Maida) will make 40 mini tarts
- 1/2 teaspoon Salt
- 1 tablespoon Sugar
- 1/2 cup Butter (Unsalted) cut into small pea size pieces
- 3 tablespoons Chilled water (adjust)
- 2 Whole Egg
- 2 Egg yolks
- 1/4 cup Caster Sugar
- 1 teaspoon Lemon zest grated
- 1 Lemon juice
- 100 grams Butter (Salted)
Instructions
- 1
To begin making the Mini Lemon Tarts Recipe, preheat the oven to 170 degree celsius. Pre make thepastry crustaccording to instructions. Refrigerate the fridge till you make the lemon curd.
- 2
Mix egg, egg yolk, lemon juice, caster sugar, lemon rind and whisk well till it combines. Add softened butter.
- 3
Place the bowl a bain marie (A saucepan filled with water), keep whisking until the the mixture thickens and turns to a thick curd.
- 4
Once done, set aside, cover it with a plastic wrap and place it in the refrigerator until it cools down.
- 5
Take the lemon curd out and spoon the mixture into the prepared pie crust pans. Place the tartlets into the fridge for 3 to 4 hours before serving.
- 6
Before serving you can top it with slices of tropical fruits and mint.
- 7
Serve these lovely little lemon tarts along with Seiki Peppermint Green Tea, it will give a great burst of flavours as it will refresh your palate and at the same time complements the sourness from the tart.