I've been longing for lemon tarts recently, and have been looking for an opportunity to get into the kitchen without any interruptions to make some lemon curd and some little pastry cases.
Such an opportunity arose this afternoon. I had vaguely remembered seeing some leftover pastry from something lurking in the freezer. Don't ask me what it was from. I don't remember putting it there. My dear husband denies any knowledge of it either. Whatever it was from, I was pretty sure that I could make it work as a dainty pastry shell for my little lemon tarts.
 |
| Pastry circles all rolled out ready to go... |
While the pastry was defrosting I quickly made my lemon curd. I used
this recipe from Taste.com.au. Now, onto the pastry! As I was rolling it out I had a bit of a taste test. I'm pretty sure that it has yeast in it. It was quite springy, and a bit sweet. Blind baking was a must to stop this yeasty, springy pastry from puffing up too much. I baked the cases in a mini muffin tray that I "borrowed" from my mother in law (I don't think I've told her that I have it yet). About 15 minutes in a 200 degree oven seemed about right for cooking time, although those cases that were rolled a bit thinner do seem just a
little browner than the rest.
 |
| ..and ready for blind baking |
 |
| Cooked pastry cases |
 |
| Lemon Curd. Yum! |
 |
| The finished tartlets |
With 9 people in the house for dinner, I only managed to take a photo of 3 filled cases, as we were eating the tartlets as I spooned the lemon curd into each case, and it was difficult to stop people taking them out of my hands long enough to take a photo. The verdict so far: a resounding success. But what was the pastry you might ask? We're still not sure, but it worked just fine.
still laughing!!
ReplyDelete