Buttery Citrus Filling Tarts
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
10 min.
Preparation
ready in 50 min.
Ready in
Ingredients
for
4
- Ingredients
- 9 ozs ready-made Pie crust (shortcrust pastry)
- all-purpose flour (for dusting)
- 1 cup caster sugar
- 2 Tbsps Corn starch
- 1 cup fresh lemon juice
- ⅔ cup water
- ¾ cup unsalted butter (cubed)
- 6 medium egg yolks
- 2 medium eggs
- 2 Tbsps powdered sugar
- 1 lemon (cut into small triangles)
Product recommendation
Dropping consistency is reached when the curd falls from the spoon when the spoon is tapped against the side of the pan.
Preparation steps
1.
Preheat the oven to 180°C (160° fan)|350F|gas 4.
2.
Roll out the pastry on a floured surface to 1/2 cm | 1/4" thickness and cut into four rounds that will line the base and sides of four individual tartlet cases.
3.
Line the cases with the pastry and prick the base with a fork, cutting away any excess pastry. Line with clingfilm and fill with baking beans. Blind-bake for 15 minutes and then remove to a wire rack to cool.
4.
Mix the sugar, cornflour, lemon juice, and water in a saucepan, cooking over a low heat until bubbling.
5.
Remove from the heat and beat in the butter, one cube at a time, until incorporated. Beat in the egg yolks and eggs, one by one.
6.
Cook over a low heat for a few minutes, stirring frequently, until the curd thickens and reaches dropping consistency.
7.
Fill the pastry cases with curd and garnish with the lemon triangles and a dusting of icing sugar.
