About this recipe:The pastry for these mini tarts is simply made from butter, cream cheese and flour. After baking and cooling the tartlets, fill with homemade lemon curd and top with flaked almonds or a piece of fruit. You could also top these with meringue if you wanted to achieve mini lemon meringue tarts.
Makes: 24 mini tarts
115g butter, softened
85g cream cheese
125g plain flour
3 eggs, well beaten
250g caster sugar
80ml lemon juice
1/2 teaspoon lemon zest
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Blend butter and cream cheese together; stir in flour. Cover; chill for 1 hour.
Preheat oven to 200 C / Gas 6. Lightly grease one or two mini muffin tins. The pastry should be enough to make about 24 mini tarts.
On lightly floured surface, roll pastry dough until thin, about 1/4cm thick. Use an 8cm round or flutted cookie cutter to stamp out pastry discs. Arrange the pastry discs in a muffin tins, shaping them into the small cups. Bake pastry for 10 to 12 minutes. Cool in tins.
For the lemon curd filling: In a saucepan, combine eggs, caster sugar, lemon juice, and butter. Cook and stir over low heat till thick, about 15 minutes.
Remove from heat; stir in lemon zest. Chill. Spoon a rounded teaspoonful of filling into each mini tart. If desired, top with toasted flaked almonds. Chill.