A High Tea Treat: Tiny Very Rustic Home Made Lemon Tarts

This is the recipe I used for tiny little lemon tarts that I made for daughter Jessie’s birthday high tea.  I have had lots of requests for the recipe, so thought I’d better share. I tried a few different pastry recipes and this one was our fave.

Sweet Buttery Pastry
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Rating: 0
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Print Recipe
Servings Prep Time
36 mini tarts 10 minutes
Cook Time Passive Time
10 minutes 50 minutes
Servings Prep Time
36 mini tarts 10 minutes
Cook Time Passive Time
10 minutes 50 minutes
Sweet Buttery Pastry
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time
36 mini tarts 10 minutes
Cook Time Passive Time
10 minutes 50 minutes
Servings Prep Time
36 mini tarts 10 minutes
Cook Time Passive Time
10 minutes 50 minutes
Ingredients
Servings: mini tarts
Units:
Instructions
  1. You will need molds for the tarts. I used a mini-muffin tin.
  2. Put all ingredients in the food processor and pulse together until it forms a ball. Remove the pastry from the processor and flatten slightly with your hand to form a disc. Wrap and refrigerate for 30 minutes.
  3. Roll out the pastry on a floured board until quite thin, say 1.5 mm. Use a crinkle cookie cutter to cut out circles just bigger than the base of the mini muffin. Take the circle you have cut out and place inside the muffin tin and press gently into the corners. Repeat until muffin tin is full/pastry is used.
  4. Pop the tin in the freezer for 20 minutes while you preheat the oven to 190C. Bake for about 10 minutes (give or take a few minutes) until light golden. Allow to cool.
  5. Fill the tarts with the cooled lemon curd.

Lemon curd

  • 3 eggs
  • 2 egg yolks
  • 3/4 cup caster (superfine) sugar
  • 3 lemons, juiced
  • grated zest of 1 lemon
  • 125 grams cold unsalted butter (1 stick plus 1/2 tablespoon)

In a small heavy based saucepan, whisk the eggs, egg yolks and sugar to dissolve.

Add the juice and lemon zest and butter and cook on a gentle heat, whisking from time to time until nice and thick. It should take around 10 minutes. Allow to cool. stirring from time to time. Pour into a bowl and cover with plastic wrap, pressing the plastic onto the surface. Refrigerate for at least several hours or overnight.

When ready to serve, pipe the cooled lemon curd into the tart shells.

YUM!

Lemon Curd Recipe thanks to Mish Lilley on her gorgeous blog www.mishdelish.com

 

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Little Lemon Meringue Tarts

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2 Comments

  1. Sonya

    Do I grease mini muffin tin

    1. Lisa Goldberg

      Hi Sonya, there is no need to grease the tin as there is enough butter in the pastry – they should come out easily.
      Cheers, Lisa

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