LEMON TARTLETS

:::In the name of ALLAH, The Most Gracious, Most Merciful:::

~PATIENCE IS VITAL~


Here's LEMON TARTLETS duly baked and tested by Razi. It taste YUMMY! If Razi can do it, YOU CAN DO IT, TOO!

You can bake these for VALENTINES' DAY :) Try it out, okay? YOU MOST CERTAINLY CAN! Have faith in yourself, Mates!

There are two elements to make up a tart or tarlet. Firstly, it is the crust, and then it's the filling. When making a sweet pastry, we normally make a 'sugarcrust' base, as opposed to a 'shortcrust' base, when making a savoury pastry such as a quiche.

So, here are the recipes:-

Sugarcrust Pastry

1 nos. Egg (Medium)
50g Caster Sugar
125g Butter
200g Soft flour
1g or pinch Salt

Lemon Filling

4 nos. Lemons
8 nos. Eggs (Medium)
300g Caster Sugar
250g Double cream

Method:-

1. In a bowl, add flour, salt & sugar.
2. Crumble butter in flour by hand.
3. Add beaten egg and mix until dough forms. Rest in chiller for about 30 mins.
4. Prepare the filling by beating the eggs with wooden spoon. Do not use a whisk as we do not want to incorporate air and have bubbles form.
5. Extract juice of 3 lemons and grate the zest of 4 lemons.
6. Add sugar, cream, lemon juice and zest one after another and mix well.
7. Pre-heat the oven at 170C (340F). Take out the chilled pastry and roll out to line a tart tin or flan ring. You may also use small tart tins/bases and make as many tartlets as possible.
8. Lightly poke the base of the pastry with a fork or skewer to make some holes and blind bake for 10 mins.
9. Take out the half-baked crusts, pour filling. Increase oven temperature to 180C (355F) and bake for a further 20 mins.

Notes/Tips:-

1. While crumbling the butter in the flour, use the tips of your fingers to avoid handling the butter to much. We do not want the dough to turn oily, as the heat from our hands start to melt the butter. If you have hot hands, use gloves or dip your hands in cold water and dry off before handling the butter.
2. To line the tart tin, place a rolled out dough over the tin and press down at the edge of the base using the tip of your fingers or knuckles. It is also better to lighly grease the tins beforehand for easy removal, unless your tart tin has a removable base.
3. Blind or par-baking is to half-bake the crust before putting the filling. Poking holes will prevent the base of the tart from rising/bubbling during the baking process. Instead of poking holes, you may line the top of the tart base with parchment/silicone/baking paper and put some green/red beans on it to weigh it down.

Happy Trying and Happy Valentine's Day!!!