Lemon Tarts

Name: Lemon Tarts
Cuisine: French
Ingredients: 70 g cake flour; 42 g unsalted butter; 28 g powdered sugar; 10 g almond flour; 0.6 g salt; 15 g egg; 1 egg; 25 g lemon juice; 40 g granulated sugar; 50 g unsalted butter; lime zest

Serves 1

youtube.com

Lemon Tarts

youtube.com

Serves 1

Directions

1Soften the butter.
2Add in powdered sugar and use a hand mixer to beat until well combined.
3Sift in cake flour, salt and almond flour and beat until well combined.
4Add in 15g egg and mix well.
5Wrap the dough with plastic wrap and let it cool in the fridge for 1.5 hour.
6Place the dough onto the parchment paper and cover it with another sheet of parchment paper.
7Roll the dough flat, about 2.5 mm thick.
8Let it chill in the fridge for about 10 minutes.
9Slice three strips for the sides, shape the strips into each tart ring, press firm and seal the ends.
10Trim the edges of the side strips.
11Let the shaped side strips cool in the fridge.
12Put the rest of the dough together, cover with parchment paper, and roll it flat.
13Let the remaining dough chill in the fridge for 10 minutes.
14Preheat the oven to 320℉ (160℃).
15Place each tart ring onto the dough and cut out the bottom.
16Trim the edges of the tart bottoms.
17Use a fork to prick some holes in the bottom.
18Send into the oven to bake for 15 minutes.
19In a clean bowl, put together 1 egg and granulated sugar, and mix until sugar dissolves.
20Add in lemon juice; keep mixing over low heat until thickened.
21Add in butter, mix until well combined.
22Pipe the lemon curd into the baked tart shells.
23Dust with some lime zest.
24Chill for 15 minutes.

Ingredients

70 g cake flour
42 g unsalted butter
28 g powdered sugar
10 g almond flour
0.6 g salt
15 g egg
1 egg
25 g lemon juice
40 g granulated sugar
50 g unsalted butter
lime zest

Equipment

hand mixerplastic wrapparchment papertart ringforkovenbowl

Tips

Use low protein flour (7-9% protein) for cake flour, not self-rising flour.

Lemon Tarts

Serves 1

youtube.com

Lemon Tarts

youtube.com

Serves 1

Directions

1Soften the butter.
2Add in powdered sugar and use a hand mixer to beat until well combined.
3Sift in cake flour, salt and almond flour and beat until well combined.
4Add in 15g egg and mix well.
5Wrap the dough with plastic wrap and let it cool in the fridge for 1.5 hour.
6Place the dough onto the parchment paper and cover it with another sheet of parchment paper.
7Roll the dough flat, about 2.5 mm thick.
8Let it chill in the fridge for about 10 minutes.
9Slice three strips for the sides, shape the strips into each tart ring, press firm and seal the ends.
10Trim the edges of the side strips.
11Let the shaped side strips cool in the fridge.
12Put the rest of the dough together, cover with parchment paper, and roll it flat.
13Let the remaining dough chill in the fridge for 10 minutes.
14Preheat the oven to 320℉ (160℃).
15Place each tart ring onto the dough and cut out the bottom.
16Trim the edges of the tart bottoms.
17Use a fork to prick some holes in the bottom.
18Send into the oven to bake for 15 minutes.
19In a clean bowl, put together 1 egg and granulated sugar, and mix until sugar dissolves.
20Add in lemon juice; keep mixing over low heat until thickened.
21Add in butter, mix until well combined.
22Pipe the lemon curd into the baked tart shells.
23Dust with some lime zest.
24Chill for 15 minutes.