Easy Lemon Tarts
Makes 2 batches, roughly 6 tarts per batch.
Pinch of salt
/ 1 cup butter
cold and chopped
First make the pastry
Put flour, salt and sugar in food processor,
Add butter, pulse until mixture resembles coarse crumbs.
Slowly add 1/4 cup ice water. Pulse till dough is crumbly but holds together when squeezed.
Do not overmix to have a flaky crust. You should see some pieces of butter still.
Divide dough into two portions, with dough still crumbly, wrap with 2 pieces of cling wrap to form 2 balls. Wrap tight, refrigerate till firm.
To make the tarts
Preheat oven to 180C / 350 F / Gas 4. Grease the muffin pan.
Roll out the pastry to approx less than 1/4 inch thick, cut discs out to fit the muffin pan. Adelenne used a rice bowl as a cutter, use whatever you have that fits!
Place each disc in the muffin holes crimp the edges of the pastry and put about 1 1/2 Tablespoons of lemon curd in each.
Bake in the oven for about 30 minutes, until the pastry is crisp and golden.
Allow to cool and sprinkle some powdered sugar over the tops and enjoy!
Recipes copyright of Lovefoodies.com 2018