Little Lemon Tarts
I’ve been treating myself to way too much this summer. But it’s just such a fabulous time of the year, and also a time when I get to eat amazing food which is much lighter on the stomach.
Which brings me to my favourite recipe of this summer, my little lemon tarts!
My mum planned on inviting a bunch of her friends over and asked me to make something for her “yellow” themed party. So these fit really well!
They’re baked, they’re light and they’re easy.
Give these a try & I’m positive that you won’t be disappointed!
Makes about 12 tarts
For the crust:
100 grams softened butter
100 grams sugar (I used granulated brown sugar)
200 grams all-purpose flour (maida)
1/4 teaspoon baking powder
1/4 teaspoon salt
For the filling:
1/4 cup whipping cream
5 eggs (2 whole eggs & 3 egg yolks only)
juice of one large or two small lemons
1/4 cup sugar (used the same brown sugar here as well)
Icing sugar to dust the tarts off with.
1. To make the crust, beat the butter and sugar together well until it becomes light & fluffy. I used an electric whisker on medium for 2-3 minutes.
2. Then, add the egg and beat for another 30 seconds.
3. Add the rest of the ingredients for the crust and beat until the flour is fully mixed.
4. Wrap this dough in cling film and leave in the refrigerator for about 30 minutes.
5. Meanwhile, to make the lemon filling, beat the eggs and yolks, whipping cream, sugar and lemon juice until it all mixes well. I did this with an electric whisker on medium. Don’t make it too fluffy. The mixture will be slightly runny and that’s okay.
6. Preheat the oven to 180 C.
7. Remove the crust dough from the fridge. Make small balls of dough. I made about 12.
8. Take a muffin tray and line it with a little butter. Press one ball into each compartment with your thumb. Make sure it’s not too thick or too thin. They need to be evenly distributed to be cooked well enough.
9. Once done, pour the lemon filling into each of the compartments. Fill them just a little below the top as they will rise slightly when baking.
10. Bake this until the top of the tarts start turning slightly brown. Take them out once you notice change in colour to golden brown. This should take not more than 15 minutes.
11. Remove from the oven and allow them to cool. I like to add little lemon slices on top just to make them look a bit prettier!
12. Once cooled, refrigerate until cold. You can keep them overnight.
13. Dust with icing sugar or ground pistachios before serving!