![]() It is up to you how wide you cut them out, but I recommend having the width of the muffin pan openings as a minimum. The wider you cut out the circles of pastry, the deeper the tartlet shells will be.If very sticky, add a little bit more flour. ![]() If too dry, add a little bit of very cold water. If they should stick together, the pastry is ready. To know it is mixed enough, press some lumps of pastry between your hand. Avoid overworking the pastry by stopping as soon as part of the pastry comes together.You can find the detailed step by step instructions on how to make the dough by hands here. If you don't have a food processor, you can make the pastry by hands or using a pastry blender.Use a Mini Muffin Pan instead of a Regular Muffin Pan to create a bite-size dessert! I recommend rolling the pastry thinner if using a mini muffin pan.Replace the Lemon with Meyer Lemons, Orange, Lime or any of your favourite Citrus to try different flavours!.Slightly heat up the curd to loosen it before filling the tart crusts on the day, and place back in the fridge to set for at least 2 to 3 hours. Keep the tartlet shells at room temperature for 2 days and the lemon curd in the fridge for 3 days. Both the Tartlet Shells and the Curd can be made in advance and combined a few hours before serving.Otherwise, the curd will be very liquid and ooze out of the shells when you bite into it. Allow for the lemon curd tartlets to spend at least 2 to 3 hours in the fridge so that the curd can set.It will take longer to cook, but the lemon curd will be very smooth and without any lumps. Always cook a Curd on very low heat to avoid over-cooking the eggs or burning the curd.Gently tap each mini lemon curd tarts over a hard surface to remove any air bubbles, then place in the fridge to set for at least 2 to 3 hours. You can also check with a thermometer - the curd is cooked when it reaches about 82'C/180'F.ĭirectly pour the hot curd into the Tartlet Shells. If the line stays clear, the curd is cooked. Tip the spoon down and see if any of the curd is dripping down over the line. Photo 12: to check that the curd is ready, dip the back of a spoon in the curd and draw a line into the curd with your finger. ![]() Photo 11: add the Lemon Zest then cook on very low heat whilst continuously whisking for 5 to 15 minutes, or until the curd has thickened.If you add all the butter at once (or if it is too cold), the curd might split. Photo 10: add the cubed Butter a little bit at the time, whisking until fully melted and combined before adding more.Whisk for about 5 minutes, or until the liquid starts to slightly thicken. Photo 9: In a small Pot, combine the Lemon Juice, Egg Yolks and Sugar.Place back in the oven for another 15 minutes or until fully baked. Bake for 15 minutes, then remove the weights and baking paper. Photo 8: Line the pastries with small pieces of baking paper and fill with baking beads, beans or rice.Preheat your oven on 160'C/325'F and place the pan in the freezer while it is preheating.Photo 7: Prick the bottom of the pastries with a fork then place back in the fridge for at leat 1 hour or up to 24 hours.Run a finger on the bottom and around the edges of the pan to remove any air-bubbles. Photo 6: Gently slide each pastry into the muffin pan.I used a regular Muffin Pan for this recipe, but you could also use a Mini muffin Pan to create some mini lemon tart bites. ![]() They should be at least the same width as the opening of the muffin pan holes. The larger the disk of pastry, the deeper the tartlets will be.
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