Baked Goat's Curd and Lemon Tartlets

Ingredients

Filling

• 180 g goats curds
• 100 ml pouring cream
• 2 eggs
• 55 g caster sugar
• 1 lemon, finely grated rind and juice only
• icing sugar (For dusting)

Shortcrust pastry

• 75 g caster sugar
• 300 g plain flour
• 150 g unsalted butter, coarsely chopped
• 125 ml pouring cream
• 1 egg yolk, whisked

Directions

1. 1

   For pastry, combine sugar and flour in a bowl and, using fingertips, rub in butter until mixture resembles coarse breadcrumbs.

2. 2

   Add cream and mix until combined.

3. 3

   Turn out onto a lightly floured work surface and knead until smooth.

4. 4

   Form into a disc, wrap in plastic wrap and refrigerate for 1 hour.

5. 5

   Preheat oven to 180°C.

6. 6

   Lightly grease eight 9cm-diameter loose bottomed tart tins.

7. 7

   Cut pastry into eight pieces and, working with a piece at a time, keeping remaining pieces in the refrigerator, roll out pastry onto a lightly floured work surface to 5mm-thick.

8. 8

   Line a prepared tart tin with pastry, prick base with a fork and return to fridge.

9. 9

   Repeat with remaining pastry.

10. 10

    Place pastry-lined tart tins on an oven tray, line with baking paper, weight with pastry weights or rice and bake blind for 15 minutes or until lightly golden.

11. 11

    Remove paper and bake for another 10 minutes or until pastry is golden and dry.

12. 12

    Brush with egg yolk and cook for another minute.

13. 13

    Reduce oven temperature to 160°C.

14. 14

    Combine goat’s curd, cream, eggs, sugar and lemon rind and juice in a jug, then pour into prepared tartlet shells.

15. 15

    Bake for 18 minutes or until set.

16. 16

    Serve tarts at room temperature, dusted with icing sugar and blackberry and honey ice-cream to the side.