Mini Lemon Tarts

Tarts can be a bit intimidating to bake since there are two parts, the pastry and the filling. But fear not, this is the easiest and probably the most popular type of tart to make.

Starting with the sweet pastry, you are going to need:

  • 1 1/3 cup of flour
  • 1/3 cup of sugar
  • 3 egg yolks
  • 6 tbsp. of butter

In a large bowl rub the flour and butter together until it looks like breadcrumbs.

Mix in the sugar. Add the egg yolks and mix together until it forms dough. You may need to use your hands to work it together until it’s smooth. It will seem very dry, but as long as it’s sticking together relatively well, don’t worry. If it’s to dry, add half a teaspoon of milk until you reach the desired texture.

Work the dough into a ball, cover it in cling wrap and place in the refrigerator for 30-minutes.

If you are making mini tarts, then take walnut size chucks of the dough and form to the bottom of a very well greased cupcake tin. If you want to make a full sized tart, work all of the dough into whatever container you have.

Using a fork, puncture the pasty a few time and place back into the refrigerator.

While the pasty is chilling, make the filling.

For this you will need:

  • 1 ½ cups of almond flour
  • 1 ½ cups of sugar
  • 85ml of double cream
  • 2 eggs
  • 4 lemons

In a large bowl beat together the almond flour, cream and eggs. Once it’s well blended add in the grated rind of all 4 lemons and the juice of 2 lemons. Mix together and pour evenly. The filling will only rise slightly so feel free to pour close to the top.

Bake for 20-minutes at 350°F or until the tops are slightly golden and firm to touch.

Once they have cool, use a butter knife to gently pop each tart out. If the tin was greased properly they should come right out.

I used thin slices of lemon as decoration, but you could also use a whipped cream.

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