Pucker-Up Lemon Tarts
This recipe makes 2 servings
Nutritional Info |
|
|---|---|
| Per tart: about | - |
| cal | 484 |
| pro | 8 g |
| total fat | 35 g |
| sat. fat | 20 g |
| carb | 36 g |
| fibre | 1 g |
| chol | 293 mg |
| sodium | 228 mg |
| % RDI: | - |
| calcium | 7 |
| iron | 12 |
| vit A | 38 |
| vit C | 18 |
| folate | 25 |
For a romantic touch, instead of garnishing them with lemon slices, sprinkle these two little tarts with candied violets.
Ingredients
- 1 egg
- 1 egg yolk
- 2 tbsp granulated sugar
- 2 tbsp sour cream
- 2 tsp finely grated lemon rind
- 4 tsp lemon juice
- 1/4 cup whipping cream
- 2 lemon slices
- Pastry:
- 1/3 cup all-purpose flour
- 2 tsp icing sugar
- 1-1/2 tsp cornstarch
- 1 pinch salt
- 3 tbsp cold butter, cubed
Preparation
Line bottoms of two 4-inch (10 cm) fluted brioche or tart tins or jumbo muffin cups with parchment paper; set aside.
Pastry: In bowl, whisk together flour, sugar, cornstarch and salt. With pastry blender or 2 knives, cut in butter until mixture resembles fine crumbs. With hands, squeeze into small clumps; press evenly into prepared pans. Refrigerate until firm, about 30 minutes. (Make-ahead: Cover and refrigerate for up to 2 days.) Prick shells all over with fork. Bake in centre of 350°F (180°C) oven until golden, about 20 minutes. Let cool on rack.
In bowl, whisk together egg, egg yolk, sugar, sour cream and lemon rind and juice; pour into shells. Bake in centre of 350°F (180°C) oven until filling is no longer jiggly in centre, about 25 minutes. Let cool on rack. (Make-ahead: Cover loosely; let stand for up to 6 hours.) Using tip of paring knife, loosen edge of each tart by gently running tip between pastry and fluted edge; remove from tins, discarding paper.
In bowl, whip cream; spoon onto tarts. Garnish each with lemon slice.
Source : Canadian Living Magazine: February 2004
- Keywords : Valentine's Day; Dessert; Lemons; Bake; Eggs;
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