Little Lemon Tarts
From the kitchen of Jazmine Bezel
Ingredients
2 cups flour
4 ounces butter
2 teaspoon caster sugar
1 teaspoon gated lemon rind
1 egg yolk
Filling:
1/2 cup caster sugar
2 egg yolks
2 tablespoons lemon juice
1/2 cup sweetened condensed milk
4 ounces cream cheese (softened)
Directions
Preheat oven to moderate 180 C (350 F)
Brush 2 12 cup shallow patty (muffin) tins with oil. Sift flour and a pinch of salt into a bowl; rub in butter add sugar, rind and egg yolk and 2-3 tablespoons of ice water. Mix with a knife. Gently knead on lightly floured surface until smooth. Cover in plastic wrap and chill for 10 minutes
To make filling:
Using electric beaters, beat combined cream cheese sugar and egg yolks until smooth and thickened. Add lemon juice and condensed milk. Beat until well combined.
Roll out the dough between sheets of baking paper to 1/4 inch thickness.
Using a 2 1/4 inch fluted round cutter , cut rounds from pastry. Gently press into patty tins.
Lightly prick each round three times with a fork, bake for 10 minutes or until golden.
Remove from oven and spoon 2 teaspoons of filling in each case.
Return to oven for another 5 minutes or until filling has set. Cool slightly before removing from tins. Garnish with strips of candied lemon peel, if desired.
