Simple ingredients but ooooh so good. The sour lemon compliments the sweet crust perfectly.
Makes 9 tarts or 12 tartlets
Approx time: 1 hour
See recipe below
For the tart:
1 1/3 cups flour
1stick of unsalted butter
1/3 cup sugar
Pinch of salt
1 large egg
For the lemon curd:
Juice of 2 lemons
1 egg yolk
1/2 cup of sugar
2 tbsp cubed unsalted butter
1 tbsp heavy cream
1/4 tsp vanilla
Berries or mint for garnish
Directions for dough:
Mix together flour and cubed butter with a pastry cutter until it resembles coarse breadcrumbs.
Add the sugar, salt, and egg. Mix together with a fork and then use hands to form into a ball of dough.
On a floured work surface, roll out the dough until it is 1/8 inch thick. Use a round cookie cutter and cut the dough so that it is a little larger than the circumference of the muffin tin. Gently press the cut dough into the tin. You can re-roll the dough scraps to make more circles.
Freeze the dough for 30 mins before baking. This is when you can turn your oven on to 350° Fahrenheit.
Directions for lemon curd:
In the meantime, place the juice of 2 lemons into a small saucepan over medium heat. Do not let it boil, just heat it up.
In a separate medium-sized bowl, whisk eggs together and gradually add sugar. When lemon juice is hot, add into the egg mixture. Whisk vigorously preventing the eggs from cooking.
Add the entire mixture back to the saucepan, stir constantly until curd coats the back of a wooden spoon.
Remove mixture from heat and add cubed butter, cream, and vanilla until combined and butter is melted.
The mixture should be thick.
By now the dough should be frozen. Take out of the freezer and bake just the tart shells for 20 minutes at 350° Fahrenheit, or until golden brown.
Assemble the tarts:
Spoon the lemon curd into the cooked tarts. Top with a pretty berry or a small sprig of mint.
Enjoy!! xx 2DA