state of the tart – little lemon curd tarts

I made little lemon curd tarts with the leftover lemon curd after making Oh! You Pretty Things: The lemon curd recipe makes about 600 g of lemon curd. The short crust pastry (from Stephanie Alexander’s Cook’s Companion) made enough for 14 tarts (using 12 muffin tin tray). I put 75g of lemon curd within each pastry case. I made 10 little lemon curd tarts, but that was with leftover lemon curd. I froze these too and they made great little treats at recess time!

lemon curd:

About 75g in each tart

short crust pastry

180g salted butter. Chilled.

240g plain flour

tiny pinch of salt

¼ cup of water

for serving


lavender ice-cream:

making the pastry dough:

Mix flour and salt together.
Sift out onto benchtop.
Grate the chilled butter into the flour.
Lightly rub the butter and flour together with the tips of your fingers until all combined.
Make a well in the centre and pour in water.

Bring together with both hands.
Using the heel of your hand, press down and knead the pastry away from you across the workbench. Stop once all combined.

Gather together and press into a flat cake shape. Roll out some cling wrap. Dust both sides of the pastry dough with flour and wrap in the cling wrap. Refrigerate for at least 30 minutes.

preparing for blind baking:

Pre-heat oven to 200 degrees Celsius.
Grease and flour your muffin tin.
Dust bench top with flour and using a floured rolling pin or tall glass, roll out pastry onto your bench.
Roll to be an even thickness.

Cut rectangles large enough to have some overhang  (about 1cm) on each muffin hole.
Press the rectangle in around the muffin hole.
Cut off any excess (but remember to leave about 1cm around the edge).
Any excess can be collected and rolled out again to push the amount the can make dough further.

If there are any really thin bits, tears or holes press a little of the leftover pastry to fix.
Prick each base with a fork a few times.

Place in the freezer for 20 minutes.

Have a cup of tea or drink of wine while you wait.

blind bake your pastry:

Line the each casing with baking paper (I ran out and had to use alfoil). Fill with rice or baking beads. Bake for 15 minutes.

Take off baking paper and rice (rice can be kept in a plastic container to use for blind baking). Cook pastry cases for another 5 minutes or until golden brown.


When the pastry cases have cooled, you can fill them with the lemon curd.

If freezing, line a plastic container with baking paper and place the tarts in. Put a sheet of baking paper between each layer. Put the lid on and put in the freezer.

to serve:

Sprinkle with icing sugar.

If a dessert for guests, serve with whipped cream. They also go well with lavender ice-cream:

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2 Comments Add yours

  1. Angela G. says:

    Mmm, these look sooo good! Thanks for sharing! 🙂 xx


    1. Thanks! Let me know what you think if you try them out 🙂


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