Little lemon cheese tarts
These will keep fresh for 2-3 days in an airtight container – if there are any left!
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Ingredients (Makes 12)
Method
Preheat the oven to 200°C, 400°F, Gas 6.
Unroll the pastry on a lightly floured surface then, using a 7.5cm/3in fluted round cutter, press out 12 circles of pastry. Reserve the pastry scraps.
Press the circles into the base of a 12-hole patty tin and prick the bases lightly with a fork. Place ½ tsp of lemon curd in each pastry case.
Place the curd or soft cheese, eggs, sugar, lemon zest and plain flour together in a large bowl and beat together until smooth. Divide the mixture between the pastry cases. Re-roll the remaining pastry scraps on a floured surface and cut into 1cm/½in wide strips. Brush with a little milk then place a cross of pastry on top of each tart. Brush with a little more milk, then transfer to the oven and bake for 20-25 minutes or until the tops are golden brown. Leave the tarts to cool before serving.
- 250g/9oz ready-to-roll shortcrust pastry
- 2 tbsp lemon curd
- 100g/4oz curd or full-fat soft cheese
- 2 large British Lion eggs
- 75g/3oz caster sugar
- Zest of ½ lemon
- 75g/3oz plain flour
- A little milk for brushing
Method
Preheat the oven to 200°C, 400°F, Gas 6.
Unroll the pastry on a lightly floured surface then, using a 7.5cm/3in fluted round cutter, press out 12 circles of pastry. Reserve the pastry scraps.
Press the circles into the base of a 12-hole patty tin and prick the bases lightly with a fork. Place ½ tsp of lemon curd in each pastry case.
Place the curd or soft cheese, eggs, sugar, lemon zest and plain flour together in a large bowl and beat together until smooth. Divide the mixture between the pastry cases. Re-roll the remaining pastry scraps on a floured surface and cut into 1cm/½in wide strips. Brush with a little milk then place a cross of pastry on top of each tart. Brush with a little more milk, then transfer to the oven and bake for 20-25 minutes or until the tops are golden brown. Leave the tarts to cool before serving.
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