Lemon Curd Tarts
|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)|
|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)|
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.