These not-so-naughty-sized lemon curd tarts from executive chef Tom Hunter are one of the handsome handmade treats on the cake stand at The Scarlet Hotel’s indulgent afternoon tea
www.scarlethotel.co.uk
Makes 12 mini tarts
Oven temp 160°c / gas 3
For the pastry:
- Plain flour 450g
- Butter 225g, softened
- Sugar 150g
- Salt a pinch
- Egg 1
- Milk to bind
For the lemon curd:
- Lemons 6, zest and juice
- Butter 180g
- Eggs 4
- Egg yolks 6
- Sugar 360g
- For the pastry: Pre-heat the oven to 160°c / gas 3. Sieve the flour into a large bowl, add the butter and work together until combined.
- Add the sugar, salt and egg to form a dough and add milk to bring together if needed. Rest in the fridge for at least 30 minutes before rolling out to around 3mm thick.
- Line your tart cases with the pastry, pressing right down into the edges, and line again with clingfilm. Fill the cases with baking beans and blind bake for 15-20 minutes.
- Remove the clingfilm and beans and return to the oven for a few minutes until evenly coloured and cooked. Allow to cool.
- For the lemon curd: Melt the lemon juice and zest and butter in a heatproof bowl over simmer water.
- Once melted, add the eggs and sugar. Cook over a medium heat and whisk until thick. Allow to cool before refrigerating.
- To complete, put a generous spoonful of curd in each tart. Top each lemon curd tart with raspberries or blackberries.
You will need
For the pastry:
- Plain flour 450g
- Butter 225g, softened
- Sugar 150g
- Salt a pinch
- Egg 1
- Milk to bind
For the lemon curd:
- Lemons 6, zest and juice
- Butter 180g
- Eggs 4
- Egg yolks 6
- Sugar 360g
Method
- For the pastry: Pre-heat the oven to 160°c / gas 3. Sieve the flour into a large bowl, add the butter and work together until combined.
- Add the sugar, salt and egg to form a dough and add milk to bring together if needed. Rest in the fridge for at least 30 minutes before rolling out to around 3mm thick.
- Line your tart cases with the pastry, pressing right down into the edges, and line again with clingfilm. Fill the cases with baking beans and blind bake for 15-20 minutes.
- Remove the clingfilm and beans and return to the oven for a few minutes until evenly coloured and cooked. Allow to cool.
- For the lemon curd: Melt the lemon juice and zest and butter in a heatproof bowl over simmer water.
- Once melted, add the eggs and sugar. Cook over a medium heat and whisk until thick. Allow to cool before refrigerating.
- To complete, put a generous spoonful of curd in each tart. Top each lemon curd tart with raspberries or blackberries.
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