Recipes Cooking

Lemon tarts

• Basic sweet paste
• Butter 16 ounces
• Caster sugar 12 ounces
• Flour 24 ounces
• Egg 1
• Vanilla essence 1 tsp

• In a bowl cream together the butter and sugar until light and fluffy.Add in eggs and beat well. Fold in flour and mix gently with finger tips until the dough can be gathered into a ball. Knead lightly and chill dough for 30 minutes, use as required.

• Egg yolks 5
• Butter 3 ounce
• Sugar 4 ounce
• Lemon juice 2 to 3 tbsp
• Yellow color a few drops
• Glazed cherries for decoration

• In a saucepan add Egg yolks 5, Butter 3 ounce, Sugar 4 ounce, Lemon juice 2 to 3 tbsp, and a few drops of yellow color.Cook on very low flame stirring all the time with a whisk.Make sure that the mixture does not boil. Remove from fire and cool the mixture at room temperature
• Now place the lemon curd in a fridge. Sprinkle a little flour on a flat surface and roll the sweet paste dough with the help of a rolling pin into a medium disc
• Cut with a 3 inches round cutter and fit the dough in a tart tray, trimming the dough at the rimsBake at 190 degree C for 15 to 20 minutes or until lightly golden. Fill the baked tarts with lemon curd, decorate with glazed cherries and serve