Tarts are always fun to make. Small petite tarts are excellent to serve with tea if you have special guests coming over.Big, hearty tarts make a wonderful dessert while cooking for friends and family. What I love most about tarts is that they can be sweet or savoury, big or small and can be had any time of the day!
I had some shortcrust pastry in my fridge and got some wonderful lemons from the local market. I decided to make some lemon tarts for dessert.
I filled the tart shell with lemon curd, my absolute favourite! I love the tangy flavor and the smooth velvety texture of lemon curd. It is also slightly low on calories, as compared to a cream filling.
Lemon curd requires very basic ingredients like eggs, sugar and butter and can be ready in no time! Yes, it does require some practice but is not very difficult to make.
Here is my version of lemon tarts…
Lemon tarts
Preparation Time: 15 mins
Cooking Time: 30 mins
Serves: 2-3
Ingredients
For the tart shells
Sweet Shortcrust Pastry (see apple pie)
For the Lemon Curd
1 Large Egg
20 ml (juice of 1-2 lemons) Lemon Juice
½ tbs Lemon Zest
50 g Sugar
1 tbsp Soft Unsalted Butter
Procedure
Roll out the shortcrust pastry and line 2-3 small tart shells.
Bake blind for 3-5 minutes.
In a double boiler (stainless steel bowl kept over a saucepan of simmering water) whisk together the egg, lemon juice and sugar.
Cook, stirring all the time till the mixture becomes thick and creamy.
Pass through a fine sieve immediately.
Now add the butter cut into small pieces and mix well till all the butter is melted and well incorporated into the lemon curd.
Add the lemon zest and mix well.
Cover with cling film and let cool. Keep in the refrigerator for 15 minutes.
Assembly
Fill a piping bag with the cooled, refrigerated lemon curd.
Fill the tart shells. You will get a pretty pattern if you use a star nozzle.
Decorate the tarts with cherries or crushed meringue like I have done.Serve chilled or at room temperature. Enjoy!
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