These are so easy to make and great as part of a little dessert tray or just with a cuppa!
Makes: 14 Mini Tarts
Ingredients: 100g salted or unsalted butter, 200g self raising flour, 1 egg, 1 jar of Lemon Curd, 8 mini meringues
Prep: 15 – 20 mins
Cook: 30mins chill time/14 mins in the oven
Method:
- Mix the butter and flour into a breadcrumb like consistency, then add one egg to combine the mixture, make into a ball and leave in the fridge for 30mins
- Pre-heat your oven to 180F
- Roll out your pastry to the thickness of a pound coin
- Cut out 14 disc, using cake cutter or top of a cup
- Press these down into a muffin/cupcake tray prepared with cases
- Add cases on top of the pastry and add your blind baking beans, (I actually just used out of date lentils for this)
- Cook in the oven for 10-12 mins
- Take off the blind baking beans and cases and prick the pastry all over with a fork and pop back into the oven for 2 mins
- Take out of the oven and allow to cool
- Fill each pastry case with 2 tsp. of lemon curd and top with crumbled mini meringues
- Eat hot or cold, served with custard, ice cream or just a nice cuppa
- Enjoy!
This recipes uses the pastry from my previous recipe: Nan’s Jam Tart which can be found by clicking the link.
FeastforFamine 