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Lemon Curd Tarts

sweet.chef's picture
Ingredients
  Curd cheese 8 Ounce (225 Gram, 1 Cup, Farmer'S)
  Eggs 2 , beaten
  Superfine caster sugar 3 Ounce (75 Gram, 6 Tablespoon)
  Finely grated lemon rind 5 Milliliter (1 Teaspoon)
  Currants 2 Ounce (50 Gram, 1/4 Cup)
  Lemon curd 60 Milliliter (4 Tablespoon)
  Thick cream 1⁄2 Cup (8 tbs) (For Serving)
For the pastry
  All purpose flour 10 Ounce (Plain Variety, 275 Gram, 2 1/2 Cups)
  Salt 1 Pinch
  Butter 3 Ounce, diced (75 Gram, 6 Tablespoon)
  Lard/White vegetable fat 2 Ounce (50 Gram, 1/4 Cup)
  Chilled water 60 Milliliter (4 Tablespoon)
Directions

1. To make the pastry, sift the flour and salt into a mixing bowl. Rub or cut in the fat until the mixture resembles fine breadcrumbs. Sprinkle the water over the dry ingredients and mix to a dough. Knead on a lightly floured surface for a few seconds until smooth. Chill.
2. Preheat the oven to 180°C/350°F/ Gas 4. Roll out the pastry thinly, stamp out 24 rounds using a 7.5cm/3in plain pastry cutter and use to line mini muffin or cupcake tins. Chill until required.
3. Cream the curd cheese with the eggs, sugar and lemon rind in a bowl. Stir in the currants. Place 2.5ml/1/2 tsp of the lemon curd in the base of each tartlet case. Spoon on the filling, flatten the tops and bake for 35-40 minutes until just turning golden. Serve warm or cold, topped with thick cream.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Interest: 
Holiday, Party
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Lemon

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