Recipe

Lemon tarts

The pastry cases for these tangy lemon tarts can be made ahead and kept chilled until needed, making it an easy dessert or treat for morning or afternoon tea.

Jun 29, 2014 2:00pm
  • 45 mins preparation
  • 40 mins cooking
  • Makes 6 Item
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Ingredients

Lemon tarts
  • 1 1/2 cup plain flour
  • 2 tablespoon icing sugar
  • 125 gram cold butter, chopped
  • 3 eggs
  • 3/4 cup caster sugar
  • 3/4 cup strained lemon juice
  • 50 gram chocolate melts, melted

Method

Lemon tarts
  • 1
    Preheat oven to 180°C/160°C fan-forced. To make pastry, sift flour and icing sugar into a medium bowl. Rub in butter to make crumbs. Add 1 tablespoon iced water. Mix until mixture just comes together, adding more iced water if necessary. Gather dough into a ball. Divide dough into 6 equal portions. On a sheet of baking paper, roll out each portion to a 12cm round. Gently press pastry rounds into 6 x 8cm (base measurement) 3cm-deep fluted tart pans with removable base. Trim edges. Chill for 30 minutes or until firm.
  • 2
    Line pastry cases with baking paper; cover bases with dried beans, rice or pie weights. Place on a large baking tray. Bake for 10 minutes. Remove weights and paper; bake for 10 minutes more or until lightly coloured. Cool.
  • 3
    Reduce oven to 160°C/140°C fan-forced. Whisk eggs, caster sugar, cream and juice in a medium bowl. Pour into tart shells. Bake for 20 minutes or until just set. Cool.
  • 4
    Spoon chocolate into a small piping bag fitted with a small plain nozzle. Pipe the word 'Lemon' onto each tart. Set. Serve.

Notes

MAKES 6 Make ahead: Bake pastry shells 1 day ahead; store in an airtight container. To melt chocolate, place chocolate in a small microwave-safe bowl. Microwave on high (100%) in 30-second bursts, stirring, until melted and smooth. No piping bag? Use a small resealable food storage bag; cut 1 corner for piping.

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