Ingredients For Pastry 110 grams of butter (1cup)
210 grams of flour (1 1/2 cups)
1/4 cup of sugar
Water as needed
For the lemon butter 4 eggs
3/4 cup of organic raw sugar
1/4 cup of water
1/2 cup lemon juice
2 tablespoons of lemon zest
125 grams of butter cut into cubes
Method To make the pastry
Add butter, sugar and flour to a processor bowl, blitz to make a fine crumb.
Slowly add in water one tablespoon at a time. Once the mix forms into a ball of dough you will know it's enough water.
Best tip is to add in water and let the mix go around the bowl twice before the next addition of water as the first may not have been fully incorporated, and you may end up making it too wet.
Grab your ball of dough, wrap it cling wrap and place it into the fridge for an hour.
To make the filling
Fill a saucepan half way and bring to the boil. Turn down to low and place a clean glass bowl on top to make a double boiler.
Add eggs to the glass bowl with the sugar.
Stir constantly with a whisk and add in lemon juice, water and lemon zest to the bowl and mix well.
Now add in a quarter of the butter at a time, and mix well to incorporate each addition of butter.
Continue adding butter until it's all melted.
Leave the mixture to simmer on low for approximately 15 minutes. Mixture should coat the back of the spoon, when it does this it is ready to take off the heat.
Leave it to sit for 20 minutes and then pour into your sterilised jar.
Mix will look a bit thin at first but it will firm up in the fridge.
Putting it all together
To put it all together we first need to roll out and bake the pastry.
Using a rolling pin between two sheets of baking paper roll out pastry so it's nice and thin about 1/mm thick.
Peel off baking paper, if it sticks to the top that tells you it is too wet, if this happen scrape it all off, add in more flour and mix well.
If it doesn't stick yippee!! You have mastered my pastry, and we are good to go.
Using a small drinking glass cut out rounds of pastry.
Grease a 12 holed pastry case tin or a muffin tin.
Place rounds of pastry into each hole and cover with baking paper and then rice to hold it down and blind bake it for 15 minutes on 200 degrees celsius.
a Blind Baking the tarts
Once tarts are baked remove rice by gently lifting out the paper and discarding rice.
Allow tarts to cool on a wire rack.
Spoon about teaspoon full of lemon butter into each tart.
Place tarts in a container and into the fridge to set. Along with the rest of your lemon butter.
Try different sized water glasses to find one that fits your pastry case or muffin tin.
Rice is to be discarded after using for blind baking as the process dries it out.
While the lemon filling is still warm or room temperature, you can melt some white or dark chocolate and swirl it into your tart for a marble effect or do dots and make hearts by going through the centre of the dot with a skewer. I don't have a photo of this to show as I had cold lemon butter I made the day before, and the chocolate set hard on my lemon as soon as it touched it.