Nov 29, 2014

Lemon Curd Tart Recipe / Lemon Curd Tartlets Recipe



After my successful attempt in making custard tart, i had some leftover pastry. So i used that to make lemon curd tart. It turned out really really yummy. The lemon curd was creamy, lemony, buttery and so flavourful. When combined with the flaky pastry it was simply divine.


Similar Recipes,


This tart is so easy to make and it turned out so yum..This is great for parties. It is bite size, so it can be had without any guilt.


Hope you will like it and let me know how it turns out for you.


Preparation Time : 15 mins
Chilling Time : 30 mins
Baking Time : 15 mins
Makes : 15 to 20 mini tarts

Ingredients:


For Pastry:
All Purpose Flour / Maida - 1 cup / 120 grams
Unsalted Butter - 75 grams cubed and cold
Salt a pinch
Sugar - 1.5 tblspn 
Egg - 1/2 a egg

Ingredients:

Start by making the pastry. Take flour, salt, cold butter in a bowl. Rub with your fingers so it forms coarse breadcrumbs like mixture. Add sugar and mix well. Make a well in the center and add in egg and mix well to make a dough. Cover the dough with plastic wrap and chill it for 30 mins.

Preheat oven to 180 Degree C.

Take mini tart pans. Butter it well. 

Take the dough from fridge and roll it between two layer of cling wrap. Cut it into small squares bigger than tart pan.

Now place it over the tart pan and layer it evenly. Cut off the excess pastry. 

Prick the base of the tart with fork so it doesn't puff up. Put this in freezer for 5 to 10 mins.

Now Bake it for 10 to 15 mins till the tart is crisped up and golden.

Remove it from oven, cool it. 

Now remove it from the mould.

Fill a piping bag with lemon curd, pipe it over the tart.

Chill it before serving. Serve cold.

Pictorial:
Take all your pastry ingredients
Take flour in a bowl
add in salt
and cold cubed butter
rub it with your fingers
now it has become coarse
add in sugar
and a egg
mix well so it forms into a dough
cover the dough with cling wrap / plastic wrap
Chill it in fridge
I buttered my tart pan really well
Take the dough from fridge, roll it between
two plastic sheets
Roll it 
I cut small squares which are little bigger than the tart pan
lay the sheet over the mould
slowly line it and cut off the excess
nicely lined..
I did with the remaining too
now use a fork to prick the base
once it is all pricked, i put it in freezer for 5 to 10 mins
Now put it in baking tray and bake it
look how beautifully it is baked
once it is cooled, remove it from tart pan and
arrange it in a plate
Take your lemon curd, Click here for recipe
I took a piping bag
filled it with lemon curd
snip off the edge
pipe it

chill it before serving
Enjoy

10 comments:

  1. Lovely recipe... Wat is the size of ur tart pan

    ReplyDelete
  2. @AnonymousThe tart pan is around 4 to 5 cm.mini ones..

    ReplyDelete
    Replies
    1. Tnks for ur prompt response will definately try this recipe once i get my mini tart pans😀

      Delete
  3. Wat if v don't want to use an egg I mean egg less

    ReplyDelete
  4. @Vaishali Shahi am sure about the sub, it needs eggs..

    ReplyDelete
  5. Dear ARTHI,
    KINDLY REPLY SOON
    I HD A QUESTION.. TODAY I WS MAKE LEMON CURD FOR TARTS ... EVERY THING IS GOOD BUT ONE THING MY CURD IS VERY STICKY AND LIL HARD. WHEN I MAKE IT ON STOVE IT IMMEDIATLEY TURN INTO SOFT BALL AND LEAVE THE PAN..I MEAN IT TAKES ONLY 1 MIN TO MAKE WHEN IT LIGHTLY SIMMERS. SECOUND IT STICK TO BOTTOM PAN AS WELL.

    ARTHI WHAT HAPPEN TO IT. I THINK SUGAR LEVEL IS HIGH OR WHAT ?
    WAITING FOR YOUR KIND RESPONSE

    REGARDS'

    ReplyDelete
  6. @Anonymousyes i think the sugar you added is lot.

    ReplyDelete
  7. arthi

    can we make this tart in one round loos bottom pan means not bake separately but just make it like cake

    ReplyDelete
  8. My favorite of all time. So delicious. Awesome recipe.

    Simon

    ReplyDelete

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