Tartlette au citron
A classic zesty tart au citron, in minature form.
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.
Content continues after advertisements
Approx. 35 mins
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
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.
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.
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.
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.
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.
Last updated 9 months ago
More in Citrus Tarts