tartelettes au citron

tartelettes au citron 2 tartelettes au citron 4

AKA. mini lemon tarts. I miss A level French sometimes.

tartelettes au citron 3

I’ve just got back from exam no.3 so we are now halfway through finals! So far I have essayed my way round creating non-staining GM lilies, root hair patterning and how marine predators locate octopus and squid. There’s still a whole lot of malaria, bees and life history theory to go, but halfway feels good.

Also accomplished this week:

✔ hired graduation gown

✔ applied for a job {!!!!!}

✔ found a good gradual tanning lotion

✔ made lemon tarts!

tartelettes au citron 6 tartelettes au citron 1

I found these adorable little tart tins in Tiger last week and had to do something with them. Have you been to Tiger yet? It’s like the lovechild of Paperchase and Ikea. Would recommend 👌

Mini Lemon Tarts

  • Servings: makes 4
  • Print

Ingredients:

Pastry
  • 125g plain flour
  • 35g icing sugar
  • 65g cold, unsalted butter
  • 1 egg yolk
Lemon filling
  • 2 eggs
  • 45g caster sugar
  • 50ml double cream
  • 35ml lemon juice
  • 1 tbsp lemon zest {approx. zest of 2 lemons}
Decoration
  • 4 squares dark chocolate {I used Bourneville}
  • icing sugar to dust

Method:

Mix together the flour and icing sugar in a bowl, and add the butter in small chunks. Rub the butter into the dry ingredients until you get fine breadcrumbs. Add the egg yolk and mix through. Tip out onto a clean surface and bring together into a ball. Add 1 tbsp cold water if it’s too crumbly. Wrap in clingfilm and put in the fridge to chill for at least 30 mins.

Take the pastry out of the oven and roll to the thickness of a pound coin. Cut out large circles and line your mini tart tins, making sure to push the pastry into all the little crimps. Return to the fridge for another 30 mins.

Preheat your oven to 180*C {fan-forced}. 

Poke the pastry a few times with a fork. Line the pastry with tin foil or greaseproof paper and use baking beans or loose change to weigh them down. Bake for 7-8 minutes, then remove the weight and bake for another 5-6, until golden brown. Leave to cool whilst you make the filling, and turn the oven down to 160*C.

Put all filling ingredients into a mixing bowl apart from the zest, and whisk together by hand. Pour the mixture through a sieve and finally stir in the zest.

Fill the pastry cases with the lemon mixture and bake for about 15 minutes, until there’s a little wobble. I’d start checking after 7 mins or so, my oven is a law unto itself.

Once baked and cooled you can decorate by melting the dark chocolate and piping the word ‘citron’ on top, and/or dusting liberally with icing sugar

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4 thoughts on “tartelettes au citron

  1. OMG, I’m drooling all over this recipe!! I LOVE lemon anything and I can’t wait to try this recipe, thanks for sharing 🙂

    Pop over to my blog!

    Sarah
    sarahinks.co.uk

    Like

  2. Ooh Hannah, you’ve out done your self with these lemon cuties! They look amazing! I love tart aux citron, in fact OH & I had this as our dessert for our wedding breakfast.
    Good luck with your remaining exams (and the job applications) though I’m sure you’ll knock them all for 6.
    Angela x

    Like

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