Lemon Tartlets

Ingredients

• 3/4 cup plain flour
• 2 tablespoons powdered sugar icing
• 1 1/2 tablespoons ground almonds
• 60 g butter
• 1 egg yolk
• 1-2 teaspoon cold water
• 2 teaspoons finely grated fresh lemon rind
• 1/4 cup lemon juice
• 2 eggs
• 1/3 cup caster sugar
• 1/2 cup thickened cream
• whipped cream, to decorate
• candied lemon peel, rind to decorate

Directions

1. 1

   Lightly grease a 24 cup or 2x 12 cup cupcake tray (patty cakes size not muffin size).

2. 2

   Make a pastry by processing the flour, icing sugar, ground almonds, and butter in a food processer until well combined.

3. 3

   Add the egg yolk and water and process until ingredients come together.

4. 4

   Lightly knead the dough on a floured surface until smooth.

5. 5

   Cover dough and refridgerate for 30 minutes.

6. 6

   Roll out pastry dough between 2 sheets of baking paper until pastry is 3mm thick.

7. 7

   Cut into 24 rounds using a 6cm cutter.

8. 8

   Place pastry into prepared holes.

9. 9

   Combine the rind, juice, eggs, sugar and cream in a bowl or large jug and mix well.

10. 10

    Pour a little filling into each pastry shell, using all of the filling.

11. 11

    Bake in a pre-heated 180 degee C oven for about 20 minutes or until the filling is set and pastry lightly browned.

12. 12

    Serve decorated with a small dollop of whipped cream and a sliver of candied or fresh lemon zest if desired.