Mini Lemon Tarts
No picnic is complete without a sweet treat. Pack a few of these mini lemon tarts – the filling can be made in advance, so they can be whipped up in no time.
Serves: Makes about 70
Prep time: 45 minutes
Baking time: 8-10 minutes...
INGREDIENTS
Pastry
125 g butter or margarine, softened
15 ml cooking oil
2 extra-large eggs
500 ml (280 g) Snowflake Cake Wheat Flour
10 ml Snowflake Baking Powder
2 ml salt
Lemon filling
80 g butter or margarine, melted
500 ml (400 g) sugar
3 extra-large eggs, lightly beaten
180 ml fresh lemon juice
2 ml grated lemon rind
icing sugar for dusting
METHOD
1. Pastry: Beat butter and oil together. Add eggs, one at a time, beating well after each addition until light and creamy.
2. Sift flour, baking powder and salt together. Add dry ingredients to egg mixture. Mix well to a soft pastry. Wrap in plastic wrap and let rest in refrigerator for about 30 minutes.
3. Roll out pastry onto a lightly floured surface, to a thickness of 3 mm. Cut out rounds with a cookie cutter of about 6 cm in diameter. Press lightly into greased mini tart pans.
4. Bake in a preheated oven at 200°C for 8-10 minutes. Turn out onto wire racks to cool.
5. Lemon filling: Place eggs, sugar, melted butter and lemon juice in a medium, glass bowl over a saucepan of simmering water. Whisk continuously until thick and creamy. Remove from heat, add lemon rind and leave to cool. Fill pastry shells and dust with icing sugar.
Tip
Filling can be stored for up to one month in refrigerator.
Serves: Makes about 70
Prep time: 45 minutes
Baking time: 8-10 minutes...
INGREDIENTS
Pastry
125 g butter or margarine, softened
15 ml cooking oil
2 extra-large eggs
500 ml (280 g) Snowflake Cake Wheat Flour
10 ml Snowflake Baking Powder
2 ml salt
Lemon filling
80 g butter or margarine, melted
500 ml (400 g) sugar
3 extra-large eggs, lightly beaten
180 ml fresh lemon juice
2 ml grated lemon rind
icing sugar for dusting
METHOD
1. Pastry: Beat butter and oil together. Add eggs, one at a time, beating well after each addition until light and creamy.
2. Sift flour, baking powder and salt together. Add dry ingredients to egg mixture. Mix well to a soft pastry. Wrap in plastic wrap and let rest in refrigerator for about 30 minutes.
3. Roll out pastry onto a lightly floured surface, to a thickness of 3 mm. Cut out rounds with a cookie cutter of about 6 cm in diameter. Press lightly into greased mini tart pans.
4. Bake in a preheated oven at 200°C for 8-10 minutes. Turn out onto wire racks to cool.
5. Lemon filling: Place eggs, sugar, melted butter and lemon juice in a medium, glass bowl over a saucepan of simmering water. Whisk continuously until thick and creamy. Remove from heat, add lemon rind and leave to cool. Fill pastry shells and dust with icing sugar.
Tip
Filling can be stored for up to one month in refrigerator.
