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Mini Lemon Tarts with Homemade Pastry

by Charlotte Jain (follow)
Dessert (1081)      Pastry (93)      Tarts (72)      Lemons (11)     
A fresh and lemony dessert that looks cute on the plate. Add some cream or ice cream to serve.

Preparation Time: 30 minutes
Cooking Time: 50 minutes
Makes: 6 servings


To make the pastry
1 1/2 cup plain flour
1/3 cup icing sugar
1/2 teaspoon salt
125 g butter
1 egg, lightly whisked

To make the lemon filling

5 eggs, room temperature
1 cup caster sugar
2 lemons, their zest finely grated
1/2 cup freshly squeezed lemon juice, strained
150 ml pouring cream


To make the pastry shells

Preheat the oven to 200 C.

Into a large mixing bowl, sift together the flour, salt, and icing sugar.

Add the cubed and chilled butter, then rub in the butter using your fingertips until the mixture resembles bread crumbs.

Make a well in the centre.

Add the egg.

Using a flat-bladed knife, gradually combine the ingredients until a coarse dough forms.

Press the dough together with your hands.

Turn the dough onto a lightly floured cutting board, then knead it lightly a few times until the dough becomes smooth.

Form the dough into a ball. Wrap it in plastic wrap and refrigerate for 30 minutes before rolling.

Once rested, slice the dough ball into 6 evenly portioned pieces.

Roll each piece out to about 5mm thick, on a lightly floured surface.

Lightly grease 6 mini tart tins. Press each rolled pastry layer into each tin.

Line each shell with baking baker, then fill this with baking beans or uncooked rice. Bake for 10 minutes, or until the edges of the pastry begin to brown.

Remove the baking beans or rice and bake for a further 10 minutes, or until light golden.

When the pastry shells go into the oven for the second time, start making the filling.

To make the filling

Whisk together the eggs, caster sugar, lemon zest, and lemon juice.

Add the cream and whisk gently to combine.

Remove the pastry shells from the oven.

Turn the oven down to 180 C.

Fill each shell with lemon filling.

Bake for 30 minutes, or until the tart centres are just set.

Cool in the tart tins on a wire rack, then refrigerate.

Serve with a dollop of cream or a scoop of ice cream.

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