Lemon Curd Tartlets

I've made delicious sweet little tarts!

A mini frangipane-tart, a mini apple crumble-tart and a mini lemon curdtart.

Let's start with the last one, sprinkled with powdered sugar:

Lemon Curd Tartlets (makes 6 tartlets)
(Inspired by Tummyrumbles.com)

Ingredients:

- 1 ready shortcrust pastry
- 1 egg yolk
- 45 gr caster sugar
- 15 gr (unsalted) butter
- 1 teaspoon lemon zeste
- 25 ml lemon juice (= juice from 1 lemon)
- a pinch of cane sugar
- a pinch of powdered sugar

You also need a mini-muffin pan

Method:

Preheat oven to 180°C/360*F.

Prepair muffin pan with butter and flour. Cut pastry into circles. You want the circles to fit into the mini muffin pan. Press well into the greased holes.

Line holes with parchment paper and fill with rice or beans. Bake blind for 5-8 minutes.

Now, make the lemon curd:

Whisk the egg yolks and sugar by hand until well combined and pour into a small pan. Add in butter, lemon zeste and juice. Stirring constantly bring to simmering over a medium-high heat. This will take about five minutes. As soon as it starts to bubble, remove from the heat, continuing to stir for a minute or so. Allow to cool.

Pour lemon curd into the bakes shells and sprinkle with some cane sugar. Grill in oven for about 2 minutes until sugar starts to caramelize. Remove from oven and cool.

Sprinkle with some powdered sugar. You can make a nice patern with some paper.

Enjoy!