Lemon Curd Tea Tarts Food

LEMON CURD TARTLETS

Steps:

• Place the Flour, Icing Sugar and Salt in the bowl of your Food Processor and pulse to mix (see note 1 if making by hands). Add the cold Butter cut into small cubes, then mix to get very small crumbs.
• Whisk the egg in a separate bowl and add it to the food processor. Slowly pusle until a dough starts to come together (see note 2).
• Bring the dough together into a ball and roll between two sheets of baking paper to be about 3mm or 1/8inch thick. Place on a flat tray and leave in the fridge to chill and rest for at least 1 hour, or up to 24 hours.
• Remove the baking paper and cut out small rounds of pastry using a round or fluted cookie cutter (see note 3). Gently slide each piece of dough into a muffin pan, pressing on the bottom and the edges to remove any air bubbles that could be trapped under the pastry. Prick the bottom with a fork and place back in the fridge to rest and chill for at least 1 hour, or up to 24 hours.
• Preheat your oven on 160'C/325'F and place the muffin pan in the freezer while the oven is preheating.
• Line each tartlet shells with a small piece of baking paper and fill with baking beads, rice or beans. Bake for 15 minutes, then remove the weights and baking paper and bake for another 15 minutes, or until golden and dry to the touch. Set aside to cool down completely.
• Place the Egg Yolks, Sugar and Lemon Juice in a small pot. Whisk to combine then turn on very low to low heat. Whisk for a few minutes or until the liquid looks like it is starting to thicken - about 3 to 5 minutes.
• Cut the butter into small cubes and slowly add them to the pot. Whisk until melted and combined each time before adding more. Add the Lemon Zest
• Cook on low heat for 5 to 15 minutes or until the curd has thickened. Continuously whisk to avoid lumps (see note 4).
• To check if the curd is cooked, dip the back of a spoon into the curd then draw a line in the curd with your fingers (be careful, it will be hot). Tip the spoon down and check if any of the curd is dripping down over the clear line. If the line stays clear, the curd is ready. If the curd pours over the line, it needs to cook for longer.
• While still warm, pour the curd into the tartlet shells. Gently tap each tartlet against a hard surface to remove any air bubbles, then place in the fridge to set for at least 2 to 3 hours (see note 5).

LEMON CURD TART

Steps:

• Mix the butter and sugar together in the bowl of an electric mixer fitted with a paddle attachment until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Press the dough into a 10-inch-round or 9-inch-square false-bottom tart pan, making sure that the finished edge is flat. Chill until firm.
• Meanwhile, preheat the oven to 350 degrees F.
• Butter 1 side of a square of aluminum foil to fit inside the chilled tart and place it, buttered side down, on the pastry. Fill with beans or rice. Bake for 20 minutes. Remove the foil and beans, prick the tart all over with the tines of a fork, and bake again for 20 to 25 minutes more, or until lightly browned. Allow to cool to room temperature.
• Remove the zest of the lemons with a vegetable peeler or zester, being careful to avoid the white pith. Squeeze the lemons to make 1/2 cup of juice and set the juice aside. Put the zest in a food processor fitted with a steel blade. Add the sugar and process for 2 to 3 minutes, until the zest is very finely minced. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter with the sugar and lemon zest. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.
• Pour the mixture into a 2-quart saucepan and cook over low heat, stirring constantly, until thickened, about 10 minutes. The lemon curd will thicken at about 175 degrees F, or just below a simmer. Remove from the heat.
• Fill the tart shell with warm lemon curd and allow to set at room temperature.

LEMON CURD TARTS

Steps:

• Spoon about 1 teaspoon lemon curd into the bottom of each phyllo shell; top with whipped topping. Sprinkle a light dusting of cinnamon over the top.

LEMON CURD TEA TARTS

Steps:

• Cut rounds out of the pie shell and form around the inside of of tart pans or on the back of the tiny cupcake tins.
• Bake at 450 degrees for 5-7 minutes; cool before removing.
• FILLING:.
• In a saucepan put all ingredient EXCEPT the eggs and heat the butter just till melted.
• Add the 4 well-beaten eggs; cook on a VERY LOW heat till thick, about 15-20 minutes stirring very regularly.
• Cool slightly and refrigerate in a non-metal container; cover and refrigerate till cold.
• Fill tarts and top with a dab of whipped cream; refrigerate.

STRAWBERRY LEMON CURD TART

Steps:

• For curd; Whisk eggs, sugar and lemon juice in heavy small saucepan to blend.
• Add butter and lemon peel.
• Stir over medium heat until curd thickens to pudding consistency, about 8 minutes.
• Transfer to a small bowl.
• Press plactic wrap onto surface of curd and chill at least 2 hours.
• For crust; Combine flour, sugar and salt in processor; blend 5 seconds.
• Add butter; using on/off turn, blend until mixture resembles coarse meal.
• Add 2 TBS cream and egg yolk.
• Blend until moist clumps form, adding more cream by teaspoonfuls if dough is dry.
• GAther dough into ball; flatten into a disk.
• Wrap and chill 1 hour.
• (Curd and dough can be made 2 days ahead, keep chilled) Roll out dough on lightly floured surface to 13 inch round.
• Transfer dough to 9 inch diameter tart pan with removable bottom.
• Trim overhang to 1/2 inch.
• Fold overhang in and press firmly, dorming double thick sides.
• Pierce crust all over with fork; refrigerate 1 hour.
• Preheat oven to 400*F.
• Bake crust until golden, pressing with back of fork if crust bubbles, about 20 minutes.
• Cool crust completely on rack.
• Spread curd in crust.
• Stand berries in curd.
• Strain jam into saucepan; warm briefly to thin.
• Brush jam over berries.
• Chill tart until glaze sets, at least 1 hour and up to 6 hours.
• Release tart from pan and serve.

LEMON CURD TARTS

Steps:

• Heat oven to 375°F. In medium bowl, mix flour, pecans and 1/4 cup sugar. Stir in 1/4 cup butter and 1 egg until crumbly. Press in bottom and up sides of 24 ungreased mini muffin cups. Bake 10 to 12 minutes or until light golden brown. Cool tart shells in pan.
• In 2-quart saucepan, sprinkle gelatin on cold water to soften. In medium bowl, beat 1/2 cup sugar and 2 eggs with electric mixer on high speed until thick and lemon colored; stir into gelatin mixture. Cook about 15 minutes or just until boiling over low heat, stirring constantly. Remove from heat. Stir in lemon peel, lemon juice and 2 tablespoons butter.
• Pour lemon mixture into tart shells. Refrigerate about 1 hour or until set. Store in refrigerator.

CRANBERRY LEMON CURD TARTS

Steps:

• Whisk together eggs, egg yolks, and sugar in large microwaveable bowl. Stir in cranberry cocktail, lemon juice and butter. Microwave on HIGH for 2 minutes; stir. Return to microwave; cook until mxiture begins to boil and thickens, about 2 minutes longer. Stir until smooth. Pour through a fine strainer into bowl. Cover and chill in refrigertor. The mixture can be stored in the refrigerator for up top 1 week. Fill each baked cool tart shell with about 1 tablespoons cold curd just before serving. Garnish with whipped cream and lemon rind.