Ingredients:
For the pastry:
- 150g plain flour
- 50g icing sugar
- 75g cubed unsalted butter, chilled
- 2 medium egg yolks
For the filling:
- 150g caster sugar
- 1 large egg, and four large egg yolks
- Lemon zest
- 200ml lemon juice
- 150ml double cream
For the pastry: Mix together the flour and icing sugar until well blended. Add in the cubes of chilled butter, and rub with your finger tips until the mixture has the texture of bread crumbs. Add in the egg yolks, and form into a dough. Wrap the dough in clingfilm, and put it in the fridge for 30 minutes.
When the dough is out, roll it out on a floured work surface. Use small, circle cookie cutters to cut out the pastry. Use a floured cupcake tin and place on the circle pastries.
Preheat the oven to 190C/375F/Gas mark 5. Bake the pastries blind, (see the blind bake guide here) for 15 minutes.
For the filling: Whisk together the egg, egg yolks, and sugar until pale and well blended. Add in the lemon zest, lemon juice and cream and mix until well blended. Pour the mix into the tart cases.
Turn the temperature down to 170C/325F/Gas mark 3. Bake the tarts for 30 minutes. When out leave to cool for 20 minutes.
ENJOY!
Boom Bakes 