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Buttery citrus filling tarts
(0 votes)
Difficulty:
moderate
Preparation:
10 min.
Preparation
ready in 50 mins
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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)
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.
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