Florentine lemon tarts

Ideas
12 servings
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Fruit

By Food24 November 03 2009
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Ingredients (17)

PASTRY
1.00 eggs — whole
1.00 eggs — yolk only
45.00 ml water
750.00 ml flour
125.00 ml sugar
salt — pinch
250.00 g butter — softened
FILLING
3.00 eggs — extra-large, yolks only
125.00 ml sugar
30.00 ml butter — melted
7.00 ml lemon — zest only
75.00 ml lemon juice — fresh
250.00 ml cream
30.00 ml cornflour
to serve — to serve
cream — fresh, whipped
cocoa powder — for dusting
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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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