A classic zesty Tart au citron, in minature form.
Tartlette au CitronServes 6 For the pastry: 220g plain flour, sifted 100g unsalted butter, chilled and cubed 75g golden caster sugar 1 egg, beaten For the filling: Zest and juice of 3 lemons 3 eggs, lightly whisked 90ml double cream 125g golden caster sugar Optional for decoration: Icing sugar Zest of 1 lemon Yellow writing icing tube Method: 1 For the pastry, place the flour in a large bowl and rub in the butter using your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar. Add the egg and bring the mixture together firstly using a round ended knife and then your hands to from a soft dough. Wrap in clingfilm and chill for 30 mins. 2 Preheat the oven to 220˚C/200˚C fan/gas mark 7 and grease six 10cm loose bottom fluted tart tins. Divide the pastry into six equal portions and roll each portion into a circle approx 16cm in diameter. Gently ease a circle of pastry into each prepared tin and trim any excess flush with the edges of the tin. 3 Place the tins on a preheated baking sheet and prick each pastry base with a fork. Line each pastry case with a square of baking paper and fill with baking beans. Bake for 10 mins then remove the paper and beans, reduce the temperature to 200˚C/180˚C fan/gas mark 6 and bake for a further 5 mins until the cases are just cooked. Remove from the oven then reduce the oven temperature to 180˚C/160˚C fan/gas mark 4. 4 For the filling, mix the lemon juice and zest, eggs, cream and sugar together in a large jug. Pour into the warm pastry cases and bake for 20 mins or until just set with a slight wobble in the centre. Leave to set and cool completely in the tins. 5 When cold transfer to a serving plate and decorate with lemon zest or a dusting of icing sugar. Alternatively pipe the word ‘Citron’ using a yellow writing icing tube. TIP: * Roll the zested lemons on your work surface using the flat of your hand with gentle pressure before juicing for maximum and easier juicing.