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.
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