Little Lemon Tarts

Hello 🙂 A few weeks ago whilst on my Lemon Tart baking spree I also made these lovely little ones. These tins are 12 cm wide and are the perfect serving size for dessert.

INGREDIENTS

5 medium-sized eggs
200 grams castor sugar
3 medium-sized lemons / you will use the 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

x 8 – 12 cm W x 2.5 cm D small round sweet short crust pastry shells – The recipe is here. 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.

Whisk together until they are well combined and frothy.

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.

Then 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 pastry shells 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 15 minutes.

Note* At this stage you can place fresh or frozen blueberries or raspberries on top of each one before putting them in the oven.

After 15 minutes (and the filling should be ‘just’ firm to touch in the centre), carefully remove your tarts from the oven and place on a wire rack to cool down completely before removing from their little tins.

There you go, sweet little tarts 🙂

They look cute garnished with things like dusted icing sugar, mint, angelica, 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 and if you would like to make some wee lil’ Lemon Tartlets for High Tea or a Garden Party go HERE.