Description
Bright, buttery, and filled with tangy lemon custard, these tarts are a small bite with big flavor. Perfect for parties, snacks, or a quick indulgence at home.
Ingredients
Units
Scale
Custard:
- 4 large eggs
- 3/4 cup castor sugar
- 1/3 cup fresh lemon juice
- 4 tbsp unsalted butter, room temperature
- 1 tbsp lemon zest
Pastry:
- 1 roll puff pastry
- Icing sugar for dusting
- Optional: Passion Fruit, fresh berries, or mint leaves for decoration
Instructions
- Fill a pot with water and bring it to a gentle simmer. Pop a heat-resistant mixing bowl over it—don’t let the bottom touch the water.
- Add 4 large eggs, 3/4 cup castor sugar, and 1/3 cup fresh lemon juice.
- Whisk continuously until the mixture thickens nicely, and it should coat the back of your spoon.
- Remove from heat and stir in 4 tbsp unsalted butter at room temperature and 1 tbsp lemon zest.
- Mix until smooth and glossy. Cover with cling wrap (press it directly onto the custard) and chill in the fridge to prevent a skin from forming while it cools.
- Preheat oven to 180°C (350°F) and lightly grease a mini muffin tin or tart molds.
- Roll out 1 roll of puff pastry and cut it into circles using a cookie cutter or any shape that fits your molds.
- Prick each piece with a fork so it doesn’t puff too much, then bake for about 10 minutes, or until golden. Let them cool completely.
- Sprinkle the cooled pastry with icing sugar, then spoon in the chilled lemon custard.
- Top with Passion Fruit, fresh berries, mint, or a little extra zest if you like.
- Serve immediately or keep chilled until ready to enjoy.
Notes
Created, Prepared, Tasted, and Tested by Gail
