These bite sized mini Lemon Curd Tarts are so cute and delicious! Best of all they’re actually really easy to make and fairly quick.
Start by making one full, or one half quantity of my trusty Martha Stewart Lemon Curd recipe (dependent on whether you would like some left over or not. And one quantity of shortbread style Sweet Flan Pastry which can be simply whizzed up in the food processor. (The same flan pastry as used in the Tangy Citrus Tart.)
If you can’t use the rest of the lemon curd for something else, you can make a double quantity of the flan pastry making 48 mini tarts.
For this recipe I have used a mini-miffin tin, and this recipe makes 24 mini tarts.
There is no need to roll out the flan pastry- simply roll into a teaspoon sized ball and use your fingers to press it into the muffin hole- it gives a great rustic appearance. Bake the cases until cooked, and fill with lemon curd when they are cooled.
- 1 cup plain flour
- 90 g butter softened (but not melted)
- 1/4 cup pure icing sugar
- 1 egg yolk (save the white for the filling)
- 1 cup white or Caster sugar
- 1 tablespoon finely grated lemon zest
- 2/3 cup fresh lemon juice
- 8 large egg yolks
- 1/4 teaspoon coarse salt
- 145 grams unsalted butter (10 tablespoons), cut into 1/2-inch pieces
- In a food processor blend flour, icing sugar and butter until combined. (you can also do this by hand if you prefer)
- Add the egg yolk and process until ingredients just start to come together or form a ball of dough.
- Wrap in plastic then refrigerate in the shape of a flat disc for about 30 mins.
- In a medium saucepan, off heat, whisk together sugar, zest, and egg yolks; whisk in lemon juice and salt.
- Add butter and place pan over medium-high.
- Cook, whisking constantly, until butter has melted, mixture is thick enough to coat the back of a spoon, and small bubbles form around the edge of pan, about 5 minutes (do not boil).
- Remove pan from heat while continuing to whisk.
- Pour curd through a fine-mesh sieve into a glass bowl. Discard the strained rind.
- Press plastic wrap against the surface of curd and refrigerate until cool. Plastic wrap prevents too much of a skin from forming.
- Grease a 12 or 24 hole mini muffin tin. I use coconut oil spray.
- Preheat oven to 170 degrees Celsius, fan forced.
- Once pastry has chilled, roll into small balls approx 1.5 teaspoons in size. Using your fingers, press each pastry ball into mini muffin tin to make the mini pastry cases ensuring there are no holes. Leaving them a little rustic in appearance looks good.
- Bake in preheated oven until pale straw coloured. This won't take too long- around the ten minute mark depending on your oven, do not let them go too brown as this will affect the taste.
- Once partly cooled, carefully remove the tart cases from the tin. You will need to use your hands for this as they are quite fragile as this pastry is more like a shortbread.
- Once fully cooled, fill the tart cases with the lemon curd, leave to cool in the fridge and dust with icing sugar to serve.