Welcoming 2016 with Mini Lemon Tarts

MINI LEMON TARTS

Hii..
Yes it is the beginning of the new year so it gives me yet another reason to start the year with something sweet and tangy, just the way I want my whole year to be..fun adventurous and happy!! Lemon flavoured desserts have always been a favourite with me n N and it was high time I tried my hand at something lemony and fresh.. So on New Year's eve I decided that I will be baking the family favourite 'Mini Lemon Tarts' (or Tartlets as some call it).
This is a two step dessert, the first step being preparing the Lemon Filling / Lemon Curd and the second being baking the mini-Tarts. If you have guests coming over this can be made a day or two early and refrigerated. I made the Lemon filling/curd the previous day and kept it in the fridge.
For this recipe I totally relied on Stephanie's Joy of Baking!!

MINI LEMON TARTS
Makes: Around 25 Tart-lets

Ingredients

Lemon Filling/Curd

3 large eggs

180 grams (3/4th Cup Sugar plus 2 tablespoons) granulated white sugar

1/3 cup (80 ml) fresh lemon juice (2-3 lemons) (do not use the bottled lemon juice)

4 tablespoons (60 grams) unsalted butter, at room temperature

1 tablespoon (4 grams) finely shredded lemon zest

Tart Shells

10 tablespoons (140 grams) unsalted butter, at room temperature

1/2 cup (100 grams) granulated white sugar

1 large egg, at room temperature

1 teaspoon pure vanilla extract

2 cups (260 grams) all purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

Almond flour - 3 tablespoons

Procedure
Lemon Filling/Curd
1.In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended.

2. Cook, stirring constantly (to prevent it from curdling), until the mixture becomes thick (like sour cream or a hollandaise sauce (This will take approximately 7-8 minutes)

3. Remove from heat and immediately pour through a fine strainer to remove any lumps.

4. Cut the butter into small pieces and whisk into the mixture until the butter has melted. Add the lemon zest and let cool.

5. Cover immediately (so a skin doesn't form) and refrigerate for up to a week. The lemon curd will continue to thicken as it cools.

Tart Shells

1. In the bowl of your electric mixer (or with a hand mixer), beat butter and sugar until light and fluffy (about two  minutes).

2.Add the egg and vanilla extract and beat until combined. Scrape down the sides and bottom of the bowl as needed.

3. In a separate bowl, whisk together the flour, baking powder and salt. Add the flour mixture to the butter mixture and beat just until incorporated.

4. Divide the pastry in half and then roll each half between two sheets of parchment or wax paper until it is about 1/8 inch  thick. As you roll, periodically check the top and bottom sheets of parchment and smooth out any wrinkles.

5. Place the pastry on a baking sheet (along with the parchment paper) and place in the refrigerator until firm (about 1-2 hours).

6. Preheat your oven to 400 degrees F (200 degrees C). Grease your miniature tart shell cups.

7. Once your pastry has chilled, remove one portion from the refrigerator and peel off the top piece of parchment paper. Using about a 2 1/2 inch (6 cm) cookie cutter, cut out rounds of pastry and gently press them into the tart shell cups.

8. With a fork prick some holes into the pastry in the cups.

9. Bake for about 11 - 12 minutes or until golden brown around the edges. Remove from oven and place on a wire rack to cool.

10. Once cooled, sprinkle some almond flour/meal inside the shells .

11. Fill the shells with around 1.5 teaspoons of the Lemon Filling/Curd.

12. Refrigerate for a couple of hours. Serve chilled!

Wishing you A VERY VERY HAPPY NEW YEAR!!! Hope you have a joyous 2016!!

Happy New Year

Thanks for reading!! Ciao Ciao!!