Cover recipe and little lemon tarts

Little lemon tarts

You can use any fresh fruit you like to top these mini tarts. And play around with different shaped individual tart tins, too. 

  • 8
  • 20
  • 30
  • veggie
  • 375g shortcrust pastry
  • 250ml Elmlea Single
  • 2 eggs, plus 1 egg yolk
  • 50g caster sugar
  • 75ml lemon juice

To decorate

  • icing sugar
  • fresh blueberries, washed
  1. Heat oven to 180°C/160°C fan/Gas 4. Roll out the pastry until it’s about ½cm thick and press into 8 individual tart tins. Prick with a fork and place in the freezer for 10 minutes.
  2. Cover the pastry with parchment paper and fill the tins with pastry weights or baking beans. Bake for 10 minutes. Remove the paper and weights and bake again for another 5 minutes. Remove from the oven and reduce temperature to 140°C/120°C fan/Gas 1.
  3. In a bowl, whisk together the Elmlea, eggs, egg yolk, sugar and lemon juice, then transfer to a pouring jug. Place the tarts on a large baking tray and pour the filling in right to the top. Carefully place in the oven and bake for 15-20 minutes or until just set. Cool, then refrigerate to set.
  4. When ready to serve, remove the tarts from the tins and set on plates. Decorate with icing sugar and berries.

GDAS: Per serving: calories 307 (15%), sugar 7.8g (8.7%), fat 19g (27%), saturates 7.4g (37%), salt 0.6g (10%) of your guideline daily amount

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