Mini Lemon Tarts

Ingredients and Weight:

• Shortcrust pastry: 300g
• Butter (unsalted), cold and diced: 150g
• Caster sugar: 100g
• Lemon juice: 100ml
• Zest of 2 lemons
• Eggs: 3
• Sugar: 150g

Preparation Time:

• 30 minutes

Cooking Time:

• 15-20 minutes

Difficulty Level:

• 3 (Intermediate)

Preparation Method Steps:

1. Preheat oven: Preheat oven to 375°F (190°C).
2. Roll out pastry: Roll out the shortcrust pastry on a lightly floured surface and use it to line 8 individual tartlet tins.
3. Dock the pastry: Use a fork to prick the pastry base to prevent it from bubbling up.
4. Bake the pastry: Bake the tartlet cases for 10-15 minutes, or until golden brown.
5. Make the lemon filling: In a bowl, whisk together the lemon juice, zest, eggs, and sugar.
6. Cook the lemon filling: Pour the lemon filling into the baked tartlet cases and return them to the oven for 5-7 minutes, or until the filling is set.
7. Let cool: Allow the tarts to cool slightly before serving.

Nutritional Information:

• Calories: 250 per serving
• Fat: 15g
• Carbohydrates: 25g
• Protein: 5g

Dish Characteristics:

• Bite-sized and perfect for a sophisticated dessert
• Sweet and tangy lemon flavor
• Buttery and flaky shortcrust pastry
• Eye-catching presentation

User Comments:

• "These mini lemon tarts are absolutely divine! The perfect balance of sweetness and acidity."
• "I love how easy these tarts are to make, and they always turn out so impressive."
• "The buttery pastry and tangy lemon filling are a match made in heaven."
• "I served these tarts at my last party, and they were the hit of the night."

Special Precautions and Tips:

• Be sure to use cold butter and water when making the shortcrust pastry to prevent it from becoming too tough.
• If you don't have individual tartlet tins, you can use a 9-inch pie plate instead. Simply divide the pastry and filling into two and bake for the same amount of time.
• These tarts can be served warm or cold, with a dollop of whipped cream or a scoop of vanilla ice cream.