These lemon custard tarts are perfect for the citrus lover in you. With buttery vanilla shells on the outside and freshly made lemon custard filling, every bite of this lemon tart is a scrumptious medley of crunchy biscuit and a velvety rich cream that is mildly sweet and tangy.
Ingredients for Tart Base / Sweet Pastry
- Flour Cake: 1000 grams(g)
- Sugar grain: 300 grams(g)
- Butter Salted: 500 grams(g)
- Water: 300ml
- Essence Vanilla: 15ml
Place butter and sugar in a planetary mixer and cream till well mixed. Add flour and continue mixing. Add vanilla and water to form dough. Don't over mix. Remove and chill before using.
Ingredients for Lemon custard
- Veg Lemon: 10 no
- Egg: 8.5 no
- Sugar grain: 390 grams(g)
- Cream Cooking: 281ml
- Butter Salted: 25 grams(g)
Preparation Method for Lemon Custard Mix
Mix all the ingredients except the Butter till sugar has dissolved. Heat Butter till melted and mix in.
Lemon Tarts ( 10 Nos)
- Sweet Pastry: 400 Grams
- Lemon Custard: 500 Grams
- Whipped cream: 100 Grams (For Garnish)
- Dark chocolate: 50 Grams (For Garnish)
Preparation Method Lemon Tart
Roll out the sweet pastry to 3 mm thickness and line the tart rings. Place baking beans ( so the tarts do not puff up) and bake at 180 Degree C till the edges start coloring.
Remove from the oven and pour in strained lemon custard till the brim. Bake at 150 degree C till the custard cooks inside the tart. It takes about 15 to 20 minutes. When you shake the baking tray, the custard should wobble a little.
Remove and cool. Garnish with a piping of whipped cream and chocolate discs.