Zesty Lemon Tarts

These tangy tarts are little pieces of heaven.

 

 

 

 

Approximate nutritional analysis per tart


Pâte Brisée (285 g)

INGREDIENTS

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

METHOD

• 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.

Tarts

INGREDIENTS

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

METHOD

• 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