Wee Lemon Tartlets

I was making a Lemon Tart and just HAD to make these tiny, little lemon tarlets….they are sooo cute 🙂 They are perfect for High Tea or a Garden Party.

My nana gave me a tiny cup and saucer that she said would be cute for one of my blog photos which is only bit bigger than a doll’s set and I thought what am I supposed to do with that? it’s so small! but as it turns out it was perfect for my pic for these lil’ tarts, thanks Nana, you’re the best 🙂 The pics make me think of a fairie’s tea party…..aww, I love fairies!

So this is nearly a copy and paste of my large Lemon Tart with slightly different instructions.

INGREDIENTS

5 medium-sized eggs
200 grams castor sugar
3 medium-sized lemons / zest of one and the juice of all three (it pays to have a few more extra just in case they are too small or not very juicy)
125 mls fresh cream

x20 – 6.5 cm W x 2.5 cm D tiny little round sweet short crust pastry shells – The recipe is HERE and when making Lemon Tarts I add the zest of 1 lemon to the pastry when I am making it (you’ll see when to do this in the pastry recipe).

Optional – 1/4 teaspoon citric acid

Note*  I start to prepare the pastry shells first and then during the pastry’s first resting period in the fridge I make the filling and then I put the filling in the fridge so it is ready to go when the shell is cooked. I like to put the filling in the shell whilst it’s still hot because it seals the pastry.

WALKTHROUGH

So then to begin the filling, place the eggs and the sugar in a medium-sized bowl….

…..and whisk them together until they are well combined and frothy.

Then add the freshly squeezed lemon juice…..

…..and the cream, whisking all together until combined.

Next pour the mixture through a sieve into another bowl or a large jug to get rid of any yukky eggy bits or missed pips.

Stir in the lemon zest (and the citric acid if you want them to taste nice and tart) and place the mix in the fridge until you have cooked the pastry shells and they are ready to pour it into.

So when your pastry shells (still in the tins) are ready and still hot from the oven turn the oven temperature down to 120 degrees/fan-bake oven or 150 degrees/conventional oven, on bake and still with the rack near the centre of the oven.

Give your lemon filling a gentle final stir and then carefully pour the lemon tart filling into the shells and then place them back into the oven, baking them for 10 minutes.

Note* At this stage if you like you can place1,2 or 3 little fresh or frozen blueberries or raspberries on top of each one before putting them in the oven.

After 10 minutes (the filling should be ‘just’ firm to touch in the centre), carefully remove your tartlets from the oven and place on a wire rack to cool down completely before removing from their little tins.

There you go, lovely lil’ tartlets 🙂

They look cute garnished with things like dusted icing sugar, mint, angelica leaves, borage flowers, berries and candied lemon zest or slices.

Store in the fridge for up to 3 days.

If you’d like to make a large Lemon Tart, the recipe is here or some little round ones that are the perfect size for individual dessert servings, here.

USELESS INFO* I garnished mine with Borage Flowers, such gorgeous little things. Borage is a herb, but you can’t eat the leaves, they are poisonous.