RECIPE: Lemon curd tarts
THESE lemon curd tarts are the perfect combination of sweet and sour.
1 1/2 sheets frozen ready-rolled shortcrust pastry, partially thawed
1 egg yolk
1/3 cup caster sugar
1 teaspoon finely grated lemon rind
2 tablespoons lemon juice
50g butter, chopped
Finely grated lemon rind, to serve
Preheat oven to 180°C/160°C fan-forced. Bake pastry cases for 15 to 16 minutes or until light golden. Cool in pan for 10 minutes. Transfer to a wire rack to cool completely.
Lightly grease a 12-hole, 1 1/2 tablespoon-capacity mini muffin pan. Using a 6.5cm cutter, cut 12 rounds from pastry. Press pastry rounds into prepared pan. Pierce bases with a fork. Freeze for 10 to 15 minutes or until firm.
Place egg, egg yolk, sugar, lemon rind and juice in a heavy-based saucepan. Whisk to combine.
Add butter. Place over medium heat.
Cook, whisking, for 7 to 8 minutes or until mixture coats the back of a spoon.
Remove from heat. Stand for 5 minutes.
Pour into a small bowl make sure cling wrap is on the surface of the curd to stop a skin developing. Set aside to cool completely.
Spoon 2 1/2 teaspoons lemon curd in each pastry case. Top with a slice of strawberry. Serve.