Mini lemon tarts

Name: Mini lemon tarts
Prep time: 40 min
Cook time: 50 min
Total time: 1 h 30 min
Yield: 6
Ingredients: 150 g plain flour, plus extra to dust; A pinch of salt; 75 g unsalted butter, chilled and cut into cubes; 50 g icing sugar; 2 large egg yolks; 1 large egg, plus 4 large yolks; 150 g golden caster sugar, plus extra to sprinkle; Grated zest of 3 medium-sized lemons and 200ml (7fl oz) of freshly squeezed juice; 142 mL carton of double cream

This lemon tart recipe is full of flavour and zesty goodness.

By The GH Kitchen TeamPublished: 17 December 2002

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These mini lemon tarts are finished off with a brûlée topping to make them extra special. They'd make a perfect end to an alfresco summer meal!

Preparation Notes: plus chilling

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Yields:

Prep Time:

40 mins

Cook Time:

50 mins

Total Time:

1 hr 30 mins

Cal/Serv:

500

Ingredients

For the pastry

150 g plain flour, plus extra to dust
A pinch of salt
75 g unsalted butter, chilled and cut into cubes
50 g icing sugar
2 large egg yolks

For the filling

1 large egg, plus 4 large yolks
150 g golden caster sugar, plus extra to sprinkle
Grated zest of 3 medium-sized lemons and 200ml (7fl oz) of freshly squeezed juice
142 ml carton of double cream

Directions

1. Step 1
  For the pastry, tip flour, salt and butter into a food processor and pulse until it resembles breadcrumbs. Add icing sugar and pulse again, then add egg yolks and pulse until it starts to come together. Turn out on to a lightly floured work surface and knead gently to bring together. Shape into a ball and flatten slightly. Wrap in clingfilm and chill for at least 30min.
2. Step 2
  Divide the pastry into six pieces, then roll out each piece on a lightly floured worksurface and line six 10x2cm (4x¾in) loose-based fluted tart tins. Press pastry well into the edges and trim off any excess. Prick each base all over with a fork. Put on a baking sheet and chill for 30min. Preheat the oven to 190°C (170°C fan oven) mark 5.
3. Step 3
  Line each pastry case with greaseproof paper and fill with baking beans. Bake for 15min. Remove paper and beans and continue to bake for 5-10min until pastry is dry to the touch. Reduce oven temperature to 170°C (150°C fan oven) mark 3.
4. Step 4
  Meanwhile, make the lemon filling: put the whole egg, yolks and sugar in a large jug and stir together with a wooden spoon until smooth. Carefully stir in the zest, lemon juice and cream and mix together. Leave to stand for 5min.
5. Step 5
  Leave the tarts on the baking sheet and pour the filling into each case. Carefully put the baking sheet back in the oven. Bake the tarts for 30min until just set. Leave to cool on the baking sheet for 10min, then remove each tart from its tin and put on a wire rack. Leave to cool for 15min.
6. Step 6
  Sprinkle 1tbsp caster sugar evenly over each tart and use a cook’s blowtorch to brûlée the top. Alternatively, preheat the grill to its highest setting, cover the pastry edges with foil and grill the tarts for 2–3min, turning occasionally to glaze evenly. Serve immediately.
  
  We have a wealth of other tart recipes for you to try:
  
  Skinny Portuguese custard tarts
  
  Lemon tart
  
  Fig, honey and marsala tart
  
  Treacle tart
  
  Mincemeat tart

Per Serving:

Calories: 500
Total carbs: 56 g
Total fat: 29 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time