Lemon Tartlets

Total Time: 1 hr 20 mins Preparation Time: 1 hr Cook Time: 20 mins

Ingredients

• Servings: 24
• 3/4 cup plain flour
• 2 tablespoons powdered sugar icing
• 1 1/2 tablespoons ground almonds
• 60 g butter
• 1 egg yolk
• 1 -2 teaspoon cold water
• 2 teaspoons finely grated fresh lemon rind
• 1/4 cup lemon juice
• 2 eggs
• 1/3 cup caster sugar
• 1/2 cup thickened cream
• whipped cream, to decorate
• candied lemon peel, rind to decorate

Recipe

• 1 lightly grease a 24 cup or 2x 12 cup cupcake tray (patty cakes size not muffin size).
• 2 make a pastry by processing the flour, icing sugar, ground almonds, and butter in a food processer until well combined.
• 3 add the egg yolk and water and process until ingredients come together.
• 4 lightly knead the dough on a floured surface until smooth.
• 5 cover dough and refridgerate for 30 minutes.
• 6 roll out pastry dough between 2 sheets of baking paper until pastry is 3mm thick.
• 7 cut into 24 rounds using a 6cm cutter.
• 8 place pastry into prepared holes.
• 9 combine the rind, juice, eggs, sugar and cream in a bowl or large jug and mix well.
• 10 pour a little filling into each pastry shell, using all of the filling.
• 11 bake in a pre-heated 180 degee c oven for about 20 minutes or until the filling is set and pastry lightly browned.
• 12 serve decorated with a small dollop of whipped cream and a sliver of candied or fresh lemon zest if desired.