Mini Lemon Tarts Recipe

Name: Mini Lemon Tarts Recipe
Prep time: 120 min
Cook time: 25 min
Total time: 145 min
Yield: 4
Cuisine: Continental
Ingredients: 1-1/2 cups All Purpose Flour (Maida) will make 40 mini tarts; 1/2 teaspoon Salt; 1 tablespoon Sugar; 1/2 cup Butter (Unsalted) cut into small pea size pieces; 3 tablespoons Chilled water (adjust); 2 null Whole Egg; 2 null Egg yolks; 1/4 cup Caster Sugar; 1 teaspoon Lemon zest grated; 1 null Lemon juice; 100 grams Butter (Salted)

Archana's Kitchen

November 23, 2019

5743 Ratings

Time:Prep: 2h 0m|Cook: 25 M|Total: 2h 25min

Makes:4 Servings

Meal:Dessert

Cuisine:Continental

Mini Lemon Tarts Recipe is a refreshing recipe is a comforting dessert made with mini pie crust shells and filled with a luscious lemon curd. These lemon curd tartlets is traditionally served in most of the restaurants as a delicious dessert. It is very simple to make and just bite sized that you can prepare in your very own kitchen and amaze kids in a party.

Serve these lovely little lemon tarts along with Seiki Peppermint Green Tea, it will give a great burst of flavours as it will refresh your palate and at the same time complements the sourness from the tart. Green tea is loaded with antioxidants and nutrients that have powerful effects on the body by helping with nausea, digestion, mental alertness and provides relief from cold.

If you are looking for more tart recipes here are some :

Ingredients

For Pie Crust

1-1/2 cups All Purpose Flour (Maida), will make 40 mini tarts

1/2 teaspoon Salt

1 tablespoon Sugar

1/2 cup Butter (Unsalted), cut into small pea size pieces

3 tablespoons Chilled water, (adjust)

Lemon Curd

2 Whole Egg

2 Egg yolks

1/4 cup Caster Sugar

1 teaspoon Lemon zest, grated

1 Lemon juice

100 grams Butter (Salted)

Instructions for Mini Lemon Tarts Recipe

To begin making the Mini Lemon Tarts Recipe, preheat the oven to 170 degree celsius. Pre make the pastry crust according to instructions. Refrigerate the fridge till you make the lemon curd.

Mix egg, egg yolk, lemon juice, caster sugar, lemon rind and whisk well till it combines. Add softened butter.

Place the bowl a bain marie (A saucepan filled with water), keep whisking until the the mixture thickens and turns to a thick curd.

Once done, set aside, cover it with a plastic wrap and place it in the refrigerator until it cools down.

Take the lemon curd out and spoon the mixture into the prepared pie crust pans. Place the tartlets into the fridge for 3 to 4 hours before serving.

Before serving you can top it with slices of tropical fruits and mint.