Florentine lemon tarts

Recipe from: 12/1/1996 12:00:00 AM
Ingredients 19
Servings 12
Time

Ingredients

  • PASTRY
  • 1
    whole egg
  • 1
    egg yolk
  • 45
    ml
    water
  • 750
    ml
    flour
  • 125
    ml
    sugar
  • pinch salt
  • 250
    g
    softened butter
  • FILLING
  • 3
    extra-large egg yolks
  • 125
    ml
    sugar
  • 30
    ml
    melted butter
  • 7
    ml
    finely grated lemon rind
  • 75
    ml
    fresh lemon juice
  • 250
    ml
    cream
  • 30
    ml
    cornflour
  • TO SERVE
  • whipped cream
  • cocoa for dusting
 

Method

 
PASTRY 1. Beat the whole egg, egg yolk and water together in a small bowl. 2. Combine flour, sugar and salt in a large mixing bowl or place in a food processor. 3. Rub in the butter. Add egg mixture to make a stiff dough. Wrap in plastic wrap and place in refrigerator for 30 minutes. 4. Cut pastry in half and freeze one half for a later stage. Roll out pastry to a thickness of ± 3mm. Line 12 x 50 mm patty pans with pastry. Line with foil and fill with dry beans or rice. Preheat oven to 200 ºC, then turn heat down to 180 ºC and bake blind for 15 minutes. Remove from oven, remove beans and foil. FILLING 5. Beat egg yolks and sugar until thick and pale and the mixture leaves a trail. 6. Add butter, lemon rind and juice. Mix cornflour and cream and stir into the mixture. 7. Place in the top part of a double boiler and stir until thick and cooked, over boiling water. 8. Carefully spoon into prepared pastry crusts and refrigerate until set. FINISHING 9. Spoon whipped cream into a piping bag, decorate with a dollop of cream and dust with a little cocoa. Makes 12.
 

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