• Maya Linnell

Mini lemon tarts

I've been using this recipe since 2013, and although I can't remember where I originally found it, it's been my favourite lemon dessert ever since.



Pastry 1 2/3c plain flour

1/4c caster sugar

1/2 tsp salt

140g butter, cold and diced into cubes

2 egg yolks

2-3 tablespoons cold water


Filling

145g cream cheese, room temp

1/2c white sugar

2 eggs

1/2c lemon juice (approximately 2-3 lemons)

1 tablespoon lemn zest


Pastry

- Pulse dry ingredients in food processor, add butter and give a quick blitz. Then add yolks, vanilla and water and process in short, swift bursts. You don't want to overwork the dough, just whiz until it comes together

- Shape dough into a disc, glad wrap and refrigerate two hours

- After chilling pastry, preheat the oven to 180 Celsius

- Roll the pastry between two sheets of baking paper. Generously grease muffin tins, and divide dough into 12 muffins (or if you're making one big tart, grease a pie dish or flan tin). Lay baking paper over the pastry and add baking weights (I've also used rice for this job)

- Blind bake for ten minutes, then remove baking weights/rice, and bake for another 10 minutes


Filling

- Process cream cheese until smooth

- Add sugar and process until incorporated

- Add eggs, process well

-Add lemon juice and zest, blitz again


- After you've blind-baked the pastry, and then baked the pastry for another 10 minutes, spoon the lemon filling into the pastry and bake 10-20 minutes (or until set for a bigger tart)

- Let cool for 15 minutes, then gently remove from the pan. Keeps 2-3 days in the fridge

- Tastes great serves with rhubarb or blueberries, of if you have loads of rhubarb like me, you can put a little stewed rhubarb into the pastry cases before you pour the lemon filling in






45 views
This site was designed with the
.com
website builder. Create your website today.
Start Now