A friend picked up these little tartlet cases for me a couple of weeks ago & I LOVE them! I always think that individual desserts look a little more elegant...
For the tart shell, I used the same recipe as in my Chocolate Tart. It's a really simple, quick pastry that is sweet & crisp.... perfect for desserts :)
Start by making the tart shell & allowing to cool while you make the filling. The recipe above will make 6 individual tartlets or one 9" tart.
You're going to feel pretty good about yourself after you make the custard for these....It's a workout in itself!! Mind you, I'm wondering now why I used a hand whisk when I have an electric whisk!!
For the lemon filling:
- 5 tbsp raw organic honey
- 75g butter
- 2 large eggs + 3 egg yolks (use the whites to make some Tea Cakes)
- zest of 1 lemon
- 200ml freshly squeezed lemon juice (probably about 3 or 4 lemons depending on the lemons)
- pinch of salt
Add all the ingredients to a heatproof glass bowl set over gently simmering water (don't be tempted to turn up the heat or you'll end up with lemon scrambled eggs)..
Whisk constantly (I mean constantly... or again we'll have lemon scrambled eggs!)..Make sure to keep the custard moving all the time so you don't end up with a gritty lemon coating on the base of the bowl. This requires patience... It's going to take up to 10 minutes so no distractions... lock the kids in the basement & turn off your phone... FOCUS!!!
It'll go from thin & liquid, to pale and frothy and then will gradually thicken. Just keep whisking...you'll get there eventually!
Once you have a thick, smooth custard, pour into your cooled tart shells.
Decorate with fresh berries.
Allow to set in the fridge for at least 2 hours before removing from the tin & serving.