Lemon Tarts

Serves 1
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Directions

  1. 1Soften the butter.
  2. 2Soften the butter.
  3. 3Soften the butter.
  4. 4Add in powdered sugar and use a hand mixer to beat until well combined.
  5. 5Add in powdered sugar and use a hand mixer to beat until well combined.
  6. 6Add in powdered sugar and use a hand mixer to beat until well combined.
  7. 7Sift in cake flour, salt and almond flour and beat until well combined.
  8. 8Sift in cake flour, salt and almond flour and beat until well combined.
  9. 9Sift in cake flour, salt and almond flour and beat until well combined.
  10. 10Add in 15g egg and mix well.
  11. 11Add in 15g egg and mix well.
  12. 12Add in 15g egg and mix well.
  13. 13Wrap the dough with plastic wrap and let it cool in the fridge for 1.5 hour.
  14. 14Wrap the dough with plastic wrap and let it cool in the fridge for 1.5 hour.
  15. 15Wrap the dough with plastic wrap and let it cool in the fridge for 1.5 hour.
  16. 16Place the dough onto the parchment paper and cover it with another sheet of parchment paper.
  17. 17Place the dough onto the parchment paper and cover it with another sheet of parchment paper.
  18. 18Place the dough onto the parchment paper and cover it with another sheet of parchment paper.
  19. 19Roll the dough flat, about 2.5 mm thick.
  20. 20Roll the dough flat, about 2.5 mm thick.
  21. 21Roll the dough flat, about 2.5 mm thick.
  22. 22Let it chill in the fridge for about 10 minutes.
  23. 23Let it chill in the fridge for about 10 minutes.
  24. 24Let it chill in the fridge for about 10 minutes.
  25. 25Slice three strips for the sides, shape the strips into each tart ring, press firm and seal the ends.
  26. 26Slice three strips for the sides, shape the strips into each tart ring, press firm and seal the ends.
  27. 27Slice three strips for the sides, shape the strips into each tart ring, press firm and seal the ends.
  28. 28Trim the edges of the side strips.
  29. 29Trim the edges of the side strips.
  30. 30Trim the edges of the side strips.
  31. 31Let the shaped side strips cool in the fridge.
  32. 32Let the shaped side strips cool in the fridge.
  33. 33Let the shaped side strips cool in the fridge.
  34. 34Put the rest of the dough together, cover with parchment paper, and roll it flat.
  35. 35Put the rest of the dough together, cover with parchment paper, and roll it flat.
  36. 36Put the rest of the dough together, cover with parchment paper, and roll it flat.
  37. 37Let the remaining dough chill in the fridge for 10 minutes.
  38. 38Let the remaining dough chill in the fridge for 10 minutes.
  39. 39Let the remaining dough chill in the fridge for 10 minutes.
  40. 40Preheat the oven to 320℉ (160℃).
  41. 41Preheat the oven to 320℉ (160℃).
  42. 42Preheat the oven to 320℉ (160℃).
  43. 43Place each tart ring onto the dough and cut out the bottom.
  44. 44Place each tart ring onto the dough and cut out the bottom.
  45. 45Place each tart ring onto the dough and cut out the bottom.
  46. 46Trim the edges of the tart bottoms.
  47. 47Trim the edges of the tart bottoms.
  48. 48Trim the edges of the tart bottoms.
  49. 49Use a fork to prick some holes in the bottom.
  50. 50Use a fork to prick some holes in the bottom.
  51. 51Use a fork to prick some holes in the bottom.
  52. 52Send into the oven to bake for 15 minutes.
  53. 53Send into the oven to bake for 15 minutes.
  54. 54Send into the oven to bake for 15 minutes.
  55. 55In a clean bowl, put together 1 egg and granulated sugar, and mix until sugar dissolves.
  56. 56In a clean bowl, put together 1 egg and granulated sugar, and mix until sugar dissolves.
  57. 57In a clean bowl, put together 1 egg and granulated sugar, and mix until sugar dissolves.
  58. 58Add in lemon juice; keep mixing over low heat until thickened.
  59. 59Add in lemon juice; keep mixing over low heat until thickened.
  60. 60Add in lemon juice; keep mixing over low heat until thickened.
  61. 61Add in butter, mix until well combined.
  62. 62Add in butter, mix until well combined.
  63. 63Add in butter, mix until well combined.
  64. 64Pipe the lemon curd into the baked tart shells.
  65. 65Pipe the lemon curd into the baked tart shells.
  66. 66Pipe the lemon curd into the baked tart shells.
  67. 67Dust with some lime zest.
  68. 68Dust with some lime zest.
  69. 69Dust with some lime zest.
  70. 70Chill for 15 minutes.
  71. 71Chill for 15 minutes.
  72. 72Chill for 15 minutes.

Ingredients

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

Equipment

hand mixerplastic wrapparchment papertart ringforkovenbowl

Tips

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