Little lemon tarts
- Serves: 12
- Prep: 15 mins
- Cook: 20 mins
These little lemon tarts might have an Easter theme but they taste delicious all year round.
Ingredients
250g ready to roll shortcrust pastry
30ml/6 tsp lemon curd
100g/4oz curd or full fat soft cheese
2 large British Lion eggs
75g caster sugar
zest of half a lemon
75g/3oz plain flour
a little milk
icing sugar to dust
Method
- Preheat the oven to 200C/Fan 180C/Gas Mark 6. Unroll the pastry on a floured surface then use a 7.5cm/3in fluted round cutter to press out 12 circles of pastry. reserve the pastry scraps. Press the circles into the base of a 12 hole patty tin. Prick the bases lightly with a fork. Place half a teaspoon of lemon curd in the base of each tart.
- Place the cheese, eggs, sugar, lemon zest and plain flour together in a large bowl and beat together until smooth. Divide the mixture between the pastry cases.
- Re-roll the remaining pastry scraps on a floured surface and cut into 1cm wide strips. Brush these with a little milk then place a cross of pastry on top of each tart. Brush with more milk. Bake for 20-25 mins or until the tops are golden brown. Leave to cool before serving. Once made these will keep fresh for 2-3 days in an airtight container.
You might also like
Easter cake with orange & marzipan
Here’s something for the adults - if you’re looking for something a little different to the traditional Simnel cake...
Easter chocolate torte
Chocoholics will love this decadent chocolate torte which will satisfy even the sweetest tooth out there. Just like our...
Passion cake
Passion Cake is a delightful dessert that combines the earthy flavours of carrots and walnuts with the warmth of...
Easter egg cakes
These delicious Easter egg cakes taste great - too good to be left until Easter!