What do you do when you have a spare weekend? Probably something a lot more social than I do. Unless you count talking to packs of flour as social. I have to. These tarts have a sweet short base with a hint of vanilla, a bitter lemon curd. creamy lemon custard and a chantilly cream. They’re dainty. They’re zingy. They’re easy to drop three out of eight on the floor.
- 220 g of butter
- 440g of plain flour
- 20g of icing sugar
- 6 tbsp of cold water
Recipe for pastry:
I’m putting it here as it needs to be done way in advance. It’s practically the same as the pastry recipe for the other tart (see bramble tart) except with no cocoa powder.
- Take the cold butter and cut into small squares. Add it to a bowl of your flour (ideally cooled) and rub between your fingers to make a breadcrumb like consistency. It needs to be void of big butter clumps.
- Add the water and squeeze the dough, incorporate until the dough becomes a ball shape and feels mostly dry to the touch but doesn’t crumble.
- Cover in cling film then cool in the fridge for at least 20mins. Preheat the oven to 190 and then form a lightly floured surface. Roll the pastry out until about 5mm thick, making sure to keep turning it as you are rolling it out to prevent it sticking to the surface.
- Cut circles about an inch bigger than your tin (or mini tins), place the centre in first then using a small piece of pastry to push the pastry to the sides. Using a sharp knife, cut the excess off (flat around the side of the tin).
- Poke small holes at the bottom, If you are using mini tins then you won’t need to use beads but if you use a large one then follow the beads recipe on the bramble tart.
- Cool again for 20min, then cook for about 15min until golden brown. Leave to cool and it should come away from the tin.
- Exactly the same as the one in the lime mojito cupcakes but with the use of lemons
Custard and cream:
- Follow recipe in the bramble tart.