WebMayJun2019

y Liberty Vittert
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www.westendermagazine.com | 45
small fruity
lemon tarts
It’s spring, it’s spring, it’s spring! In normal parts
of the world, it already was spring, but in Glasgow,
my fingers, toes, arms, legs, every body part I
can think of are crossed in anticipation of a warm
sunny day. Will it happen? One can only hope…
But, in the meantime, I can at least have the
taste of spring with these small individual zesty
lemon tarts. Bringing in the flavours of summer
with a zesty lemon brightness and fresh berries
galore, this dessert will please anyone. Whether
it is a Father’s Day extravaganza or simply a
beautiful(ish) spring evening at home, these fruity
lemon tarts will please even the pickiest of palates.
Shopping List
For the filling:
2 eggs + 2 egg yolks
165g caster sugar
3 tbs lemon zest
100mL freshly squeezed
lemon juice
(about 3 lemons)
3 tbs whipping cream
130g butter,
cut into small pieces
½ tsp vanilla bean
pinch of salt
For the pastry:
260g plain flour
135g icing sugar
180g cold butter,
cut into small pieces
For décor:
fresh seasonal berries
L
Method
1. To make the lemon filling, in a
heatproof bowl whisk the eggs and sugar
very well (about 2 minutes). Whisk in
the lemon zest, lemon juice and heavy
cream.
2. Over a saucepan of very lightly
boiling water (the bowl should just touch
the water), whisk the mixture for about
8 minutes until it coats the back of a
spoon fully.
3. Remove the mixture from the heat
and strain into a new bowl. Slowly add
the pieces of butter, vanilla, and a pinch
of salt, whisking until the mixture is
room temperature (you can use an
electric mixer). Refrigerate.
4. To make the pastry dough combine
all the ingredients in a food processor.
Roll out the dough and place in small
individual tart tins. Bake for 25 minutes
at 160C fan.
5. Once the tart shells are completely
cool, pour in the filling and again,
refrigerate for at least 6 hours.
6. Decorate with fresh berries and eat
with friends and family!
PAPYRUS
SPECIAL
OFFER
£8
Set of 4
Paul Hollywood
Tart Tins
RRP £13.50
in Papyrus
Cookshop
*Exclusive offer for
WESTENDER readers
at Papyrus,
374 Byres Road