PASTRIES & VARIATIONS: I hope you won't be disappointed with these delicious lemony tartlets that are easy to produce at home.

MINIATURE LEMON BUTTER TARTS:

 

 

 

1 quantity of prepared butter tart pastry; see basic recipe

filling:

    2 eggs                                                                     

    1 cup superfine sugar

    grated rind of 2 medium lemons + 1/2 cup lemon juice

    3 tbsp. butter, cubed

pieces of orange or lemon peel                                   

mint leaves

 

 

 

Roll out pastry to roughly ¼-inch thickness and cut into pieces to fit into 24 miniature tart moulds. Arrange moulds on baking sheet. Refrigerate for 30 minutes.

 

Preheat oven to 350 degrees F. Prick empty tart shells all over with a fork and bake blind for 10-12 minutes or until done. Remove from oven. Un-mould tarts while still warm and cool on racks. When tarts are cold, transfer them to individual paper cups.

 

Beat eggs and sugar together in a bowl until light and fluffy. Add lemon rind, lemon juice and butter. Place bowl over a pan of simmering water and cook, beating constantly, until mixture thickens. Cool mixture, beating with a fork occasionally; then refrigerate 1 hour.

 

Use a spoon to fill each tart with lemon butter filling. Decorate each with a small piece of citrus peel and a mint leave. Refrigerate until serving time.