My mum really loves a proper English Lemon Tart and since we had a jar of Lemon Curd in store that we had to use up; I decided to make Lemon Tartlets. My mum made the filling and I did the pastry. We both did freestyle baking so the recipe is self-created by my mum and me. The whole thing was really spontaneous and we were surprised how good they turned out. (I’ve never baked a Lemon Tart before) So check the recipe out!
By the way, my mom bought this wooden box the same day at the thrift shop! Isn’t it a beautiful box?! I think it’s perfect for food photography, quite likely you’ll see this box in more pictures hereafter.
- 200gr. flour
- 1/2tbs baking powder
- 125gr. cold butter
- 75gr. sugar
- 1 egg
- a pinch of salt
- 120gr. Lemon Curd
- 200gr. crème fraîche
- 2 eggs
- For the pastry: Put all ingredients in a bowl and knead everything together. Preheat the oven to 180°C. Cut out squares from a baking paper and line a muffin tin out with them. Press the pastry into the tin and cover the little tartlets with baking paper squares as well. Fill them with baking beans and blind-bake for 10-15min. Remove the baking beans and bake for another 5 minutes.
- For the filling: Beat up the eggs until light in colour, then add the Lemon Curd and the Creme Fraiche and mix again.
- Fill the filling into the tartlets and let them bake for 15 minutes. Let cool and they’re ready to serve.
All my love