Lemon Tart

    Ingredients

    Directions

    1. FOR THE PASTRY
    2. Start by making the pie weights by spreading out clingfilm and adding about 3 tablespoons of rice and rolling them into balls, these are called pie weights.
    3. Roll out your pastry and using a bowl cut the pastry into circles that are large enough to fit into a cup cake tray.
    4. Line a cup cake tray with butter and shape the puff pastry circle into cupcake mold.
    5. Remove and allow to cool.
    6. Before baking add the pie weights and allow to bake 180 degrees until evenly browned.
    7. FOR THE LEMON CURD
    8. Whisk lemon juice, zest, sugar and salt together in a medium saucepan over medium heat. Cook until steaming hot and sugar is dissolved.
    9. Tamper the eggs by pouring half the lemon and sugar solution into them and whisk thoroughly
    10. Add the egg and lemon mix slowly whisking frequently into the sauce pot on medium heat.
    11. Once added slowly incorporate the cold butter slowly until smooth and thickened take off the heat, and allow to cool.
    12. Pour lemon curd into puff pastry cups and sprinkle icing sugar over before you serve.
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