Lemon Curd Tartlets

This lemony tartlet recipes came from one of my favorite cookbooks, Falling Cloudberries by Tessa Kiros. I have used some her recipes for my cooking and so far, they are pretty good. In fact, I am gonna try a couple more recipes from her book. Btw, I have reduced the sugar slightly for the lemon curd. (Not much of a sweet tooth family here!) Also, you may want to double up the recipes. They are really good!

Lemon Curd Tartlets

Ingredients

Pastry

70 g (2 ½ oz) Butter, slightly softened

30 g (1 oz) Sugar

70 g (2 ½ oz) Plain (All-Purpose) Flour

25 g (1 oz) Ground Almond

A Pinch of Salt

Lemon Curd

75 g (2 ½ oz) Butter

3 Eggs, lightly beaten

230 g (1 cup) Sugar

Juice and Finely Grated Rind Of 2 Lemons

Method

To make the pastry, cream together the butter and sugar with a wooden spoon. Add the flour, ground almonds and a pinch of salt and mix well, using your hands when it becomes a little stiff, until the pastry comes together. Flatten slightly, cover with plastic wrap and refrigerate for at least half an hour before using.

Now make the curd. Melt the butter in a metal bowl over a saucepan of barely simmering water. Whisk in the eggs. Add the sugar and whisk until thoroughly combined. Whisking continuously, gradually add the lemon juice and zest. Cook over the simmering water for about 20 minutes, stirring often, until thickened. Cool at room temperature.

Preheat your oven to 180˚C (350˚F). Roll out the pastry thinly on a lightly floured work surface and cut out circles of pastry to line about 12 shallow tartlet tins. Line with baking paper, fill with baking beans or weights and blind bake for 8 to 10 minutes, or until the visible pastry is golden and cooked. Remove the paper and beans and cook for another couple of minutes to dry the bases. Remove from the oven and leave to cool before gently removing from the tartlet tins. When completely cooled, fill with lemon curd.