Fresh Lemon Tarts

INGREDIENTS

Shortcrust:1 cup flourPinch of salt⅓ cup icing sugar110g ice cold butter, cubed1 tablespoon ice water
Filling:2 cans condensed milk4 egg yolks¾ cup fresh lemon juice (you need 4 large lemons, be sure to zest them before juicing!)
Garnish:Dessicated/fresh coconut Lemon zestSprigs of mint
Whipped cream (unsweetened)- optional

METHOD

Filling:Mix ingredients well together. Set aside until needed.
Shortcrust Pastry:Place flour, salt and sugar in a bowl. Add the butter and use a fork to rub in until it resembles coarse bread crumbs.Add the water and mix lightly. Use your hands and press together until it forms a ball.Now refrigerate for about 20 minutes.
Divide dough evenly into 12 balls, around 28g each. Roll tiny circles then place into greased muffin tray. Use your fingers to press it into all the corners and right up the sides. Smooth lightly with spoon if desired.
Now refrigerate the tray for another 20 minutes or so.
Place small pieces of baking paper/foil in each tart and fill with baking beans. Bake in a hot, preheated oven for 10-15 minutes until slightly golden and set. Remove from oven and remove beans and foil.
Fill with filling and return to oven.
Bake on 160°c until the centres are only slightly unset/wobbly. This took about 18-20 minutes. Check at 15.
Remove and cool for an hour or two before removing from tray. A tablespoon is good for this. Remember to first loosen all around the tarts with a knife. Cool, then refrigerate overnight before serving.
Garnish with coconut, lemon zest and mint sprigs. May also serve whipped cream, but it really doesn't need anything.
These are really sweet and rich, 1 tart will easily be shared by 2 people.
Serve well chilled.

POSTED ON

26 Apr 2024

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