Bittersweet Lemon Tarts

Simple ingredients but ooooh so good. The sour lemon compliments the sweet crust perfectly!

This recipe makes 9 tarts or 12 tartlets

approx time: 1 hr

Ingredients:

For the tart:

• 1 1/3 cups flour

• 1stick of unsalted butter

• 1/3 cup sugar

• Pinch of salt

• 1 large egg

For the lemon curd:

• Juice of 2 lemons

• 2 eggs

• 1 egg yolk

• 1/2 cup of sugar

• 2 tbsp cubed unsalted butter

• 1 tbsp heavy cream

• 1/4 tsp vanilla

• Berries or mint for garnish

Directions for dough:

• Mix together the flour and cubed butter with a pastry cutter or potato masher :) until it resembles course breadcrumbs.

• Add the sugar, salt and egg. Mix together with a fork and then use hands to form into a ball of dough.

• Flour your work surface and roll out the dough until it is 1/8 inch thick. Use a round cookie cutter and cut the dough so that it is a little larger than the circumference of the muffin tin. Gently press the cut dough into the tin. You can re-roll the dough scraps to make more circles.

• Freeze the dough for 30 mins before baking. This is when you can turn your oven on to 350°.

Directions for lemon curd:

• Juice 2 lemons and add to small saucepan over medium heat.

• Whisk eggs together and gradually add sugar. When lemon juice is hot, whisk it into the egg mixture.

• Add mixture back to the saucepan and add cubed butter, cream and vanilla until melted. Continue to cook until the curd coats the back of a wooden spoon.

• By now, the dough should be frozen. Take out and put in preheated oven for 20 minutes or until golden brown.

Assemble the tarts:

• Spoon the lemon curd into the cooked tarts. Top with a pretty berry or a small sprig of mint.

• Enjoy!! xx