Supreme Flour

Zesty Lemon Tarts

These tangy tarts are little pieces of heaven.





Approximate nutritional analysis per tart

Pâte Brisée (285 g)


300 ml     all-purpose flour

  90 ml     unsalted butter, cut into small pieces
  30 ml     cold vegetable shortening
    1 ml     salt
  45 ml     ice water


  • In a medium bowl, combine flour, butter, shortening and salt until mixture resembles corn meal.
  • Add ice water. Lightly toss mixture to form a dough.
  • Turn dough out onto a smooth surface.
  • Lightly knead dough for a few seconds to distribute the fat.
  • Shape dough into a ball and wrap in wax paper.
  • Chill for 1 hour before using.
  • Dough may be wrapped in plastic wrap, sealed in a plastic bag and frozen for up to 3 months.



285 g       Pâte Brisée (see recipe above)
  75 ml     corn starch
375 ml     sugar
    1 ml     salt
250 ml     orange juice
  90 ml     lemon juice
    5 ml     lemon peel, grated
  15 ml     butter
    3          egg yolks, lightly beaten
250 ml     whipping cream


  • Preheat oven to 375◦F (190◦C).
  • On a lightly floured surface, roll dough into a circle (0.3 cm thick).
  • Using a 5 cm round cookie cutter cut 24 dough circles.
  • Line 5 cm aluminium-foil tart containers with dough.
  • Place paper muffin cups into tart containers.
  • Fill muffin cups with uncooked rice. The rice prevents the tart shells from rising when baked.
  • Place tart containers on a baking sheet.
  • Bake for 5 minutes. Remove baking sheet from oven.
  • Carefully remove muffin cups and rice.
  • Return tart shells to oven. Baker for 3 minutes, until golden brown.
  • Allow tart shells to cool.
  • In a double boiler, combine corn starch, sugar and salt.
  • Stir in orange juice, lemon juice, lemon peel and butter.
  • Cook for about 5 minutes, stirring constantly.
  • Cover and cook for 8-10 minutes over gently simmering water. Do not stir.
  • Remove from heat.
  • Gently stir in egg yolks.
  • Return double boiler to heat and cook for 2 minutes longer.
  • Spoon filling into tart shells until three-quarters full.
  • Allow filled tarts to cool.
  • In a medium bowl, beat whipping cream until it holds soft peaks.
  • Top tarts with whipped cream and serve.

    24 tarts

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