Lemon Tarts (individual lemon pies)

I show you how to make Lemon Tarts, the simple way.

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Makes 8 tarts:

8 Cavity Half-Sphere Silicone Mould (each cavity 5 cm diameter) - but you can adapt recipe quantity for any sized moulds.

Lemon Curd:
1 (generous) tsp of Lemon Zest (about 2 lemons), finely grated
80g Sugar (superfine (caster)) (3oz/scant 1/2 cup)
100g Egg (weighed without shell. i.e. about 2 medium eggs) + 2 Yolks
70ml lemon juice
2g leaf gelatine
84g butter, room temperature, cut into cubes (very important to use good quality butter) (3/8 cup/3oz)

1. Grate lemon rind (remember, no white pith though!) and rub zest into sugar for 5-10mins.
2. Add that sugar to egg & yolk - whisk until smooth and well combined.
3. Put gelatine to soak in large bowl of cold water.
4. Bring freshly squeezed lemon juice just to the boil then pour it over egg mixture slowly, whilst stirring with whisk.
5. Return mixture to the pan and stir constantly over low heat for 5 minutes whilst it thickens.
6. Squeeze out gelatine, add into pan and stir well until completely melted through.
7. Remove from heat and strain through sieve.
8. Add butter, a piece at a time, stirring really well with spatula, ensuring it's perfectly incorporated before adding the next piece.
9. Pour into jug then pour into silicone moulds. Level out tops and freeze for minimum 6 hours.

Pate Sucree Pastry Bases:
100g cold unsalted butter, cubed (1 stick)
80g icing (powdered) sugar, sifted (8tbsp)
40g cold egg (without shell) (1 1/2 oz)
1/2 tsp vanilla bean paste (optional)
3g salt (1/2tsp)
200g plain (all purpose) flour, sifted (2 1/2 cups)

1. Whisk cold butter until just softened.
2. Add sugar and whisk until just smooth.
3. Add cold egg(& vanilla if using) in 3 parts, whisking well between each addition and scraping down sides of bowl.
4. Add flour, combine briefly then tip onto work surface and form into a ball.
5. Divide in 2 and roll out each half between 2 pieces of baking paper to a thickness of 5mm.
6. Refrigerate minimum 2 hours. (Will keep up to 3 days in fridge or up to 1 month in freezer).

When ready to assemble:
1. Using 5.5cm round cookie cutter, cut out rounds of pastry and place onto baking tray lined with baking paper. Return to fridge for 10-15 mins whilst oven heats to ensure they retain perfectly round shape. Then bake at 160 degrees C fan (325 degrees F) for 22-25 mins (but will depend on how strong your oven is) until golden brown. Then remove and transfer to wire rack to cool.
2. Remove lemon curd from freezer, carefully unmold onto wire rack then put into fridge to defrost whilst prepare glaze.
3. Prepare glaze:

Glaze:
100g sugar (superfine (caster)) (3 1/2 oz / 1/2 cup)
100g water (3 1/2 oz)
12g leaf gelatine (or 13g if it's warm outside!)
20ml freshly squeezed lemon juice (1 tbsp + 1tsp)

Put gelatine to soak in large bowl of cold water. After a few minutes, place sugar and water into a pan and stir over medium heat to dissolve sugar. Then allow to boil for 1 minute. Remove from heat, squeeze excess water out of gelatine, add to pan and stir. Add in lemon juice and stir. Strain through sieve into jug and leave to come to room temperature (about an 1hr at least).

4. Once glaze reaches room temperature (and should have thickened very slightly - if it hasn't, leave for a little longer), remove lemon curd from fridge, place wire rack over a tray and pour glaze over each dome of curd.
5. Turn each pastry base upside down. Using a small angled spatula or long thin knife, slide it underneath each little dome of curd and transfer onto the base.
6. To decorate either write in melted chocolate using a cornet or roll out white fondant icing and cut out flowers using a stamp.
7. Store in fridge until you eat them but eat sooner rather than later to enjoy crisp pastry!

I would LOVE to see if you make these - please post a picture to my Facebook page https://www.facebook.com/Tri-1772076983008397/

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