Lemon Tart
Indulge in a delightful twist with these mini daisy Lemon tartlets! Savor the tangy burst of homemade lemon curd nestled within crispy, sweet pastry shells baked to perfection using the upside down method in a mini muffin tin. Perfect for brightening up any occasion with their refreshing flavor and charming presentation. Dive into a taste of sunshine with every bite!
Ingredients:
For the tart shells:
- 200g all purpose flour
- 130g unsalted butter, cold and cut into small cubes
- 70g icing sugar
- 1/4 teaspoon salt
- 1 large egg (whisked)
- Food gel colours - pink and purple
For the lemon filling:
- 2 large egg yolks
- 1 large egg (whole)
- 135g cup granulated sugar
- 80ml fresh lemon juice
- Zest of 1 lemons
- pinch of salt
- 85g unsalted butter, room temperature
- Powdered sugar for dusting
Instructions:
Make the tart crust:
1. In a food processor, combine the flour, sugar, and salt. Pulse a few times to mix.
2. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs.
3. Add the whisked egg and pulse once or twice until the dough starts to come together. Don’t over mix.
4. Transfer the dough to a lightly floured surface and knead it gently until smooth.
5. Divide the dough into 3 equal parts - 2 parts in pink and purple and leave the other natural.
Shape it into a disks, wrap it in plastic wrap, and refrigerate for at least 3 hours.
(You can also use the same recipe in a kitchen aid mixer with a paddle attachment)
Prepare the tart shells:
1. Preheat your oven to 160c.
2. On a lightly floured surface, roll out the chilled dough to about 1/8 inch thickness.
3. Using a flower cookie cutter 7cm, cut out scallop discs.
4. Place each pastry circle onto of upside down mini muffin mould. Gently press each circle onto the mould.
5. Prick the bottom of each tart shell with a fork to prevent it from puffing up during baking.
6. Chill in the freezer for 30 minutes.
7. After chilling, bake the tart shells in the preheated oven for 10-12 minutes, or until they are golden brown. (Bake on the lower shelf)
8. Remove from the oven and let them cool completely in the tart moulds.
Make the lemon filling:
1. In a mixing bowl, whisk together eggs and granulated sugar, salt until well combined.
2. Add lemon juice and lemon zest, and whisk until smooth.
3. Place a bowl over a double boiler, keep whisking over simmering medium heat.
4. Once the mixture has thickened slightly (it should coat the back of a spoon), start adding the cubed butter a few pieces at a time. Whisk continuously until all the butter has melted and the curd is smooth and thickened.
2. Allow it to cool slightly before transferring it to clean, sterilised jars. Store the lemon curd in the refrigerator for up to two weeks.
Assemble the tarts:
1. Dust the cooled baked tarts with icing sugar and fill with lemon curd almost to the top.
Enjoy your delicious mini lemon tarts! They're perfect for any occasion.