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recipes
lemon curd tartlets
serves 6
1 quantity of nut shortcrust
pastry
For filling:
75g (3oz) ricotta cheese
75g (3oz) caster sugar
1 Roll pastry out on a lightly floured work surface and using a 11cm (4
fluted cutter, cut out 6 rounds and use to line 6 jumbo muffin tins. Prick the cases with a
fork, line with non-stick baking parchment and fill with baking beans. Cover and chill for 20
minutes.
2 Pre-heat the oven to 190°C/375°F/Gas 5 and bake the pastry cases for 10 minutes.
Remove the baking beans and paper and bake for a further 5 minutes.
3 Meanwhile to make the filling: using the whisk on speed 2, whip the ricotta cheese and
sugar together in the bowl, until well combined. Then with the whisk still running gradually
whip in the lemon juice, until smooth. Whisk in eggs and cream.
4 Reduce the oven to 180°C/350°F/Gas 4. Divide the lemon filling between the tartlet cases
and bake for 20 minutes or until filling is set.
5 Transfer the tartlets to a cooling rack and leave until cold. Top with a few raspberries or
blueberries and sprinkle with icing sugar.
shortcrust pastry and variations
makes sufficient enough pastry for 20-23cm (8-9inch) flan case
175g (6oz) plain flour
pinch of salt
1 Place the flour, salt and butter in the bowl. Using the beater at speed 1, mix until it
resembles fine breadcrumbs.
2 Add the water to the mixture, whilst the beater is still turning until the mixture forms a
dough.
3 Turn out onto a lightly floured work surface and knead lightly. Do not over-handle the dough.
Wrap in clear film and leave to chill and rest in the fridge for 30 minutes before rolling out.
Variations:
Nut Pastry: add 25g (1oz) very finely chopped or ground almonds, hazelnuts or walnuts to
the breadcrumb mixture at the end of step 1.
Rich Flan Pastry: use an egg yolk or whole egg, lightly beat into the mixture in step 2,
adding the egg first, then add sufficient water to form a dough.
Sweet Rich Flan Pastry: add 10-15ml (2-3 tsp) caster sugar at the end of step 1.
juice of 2 lemons
2 eggs
125ml (4fl oz) single cream
raspberries or blueberries, to decorate
Icing sugar, to dust
75g (3oz) butter or margarine cut to small pieces
3 tbsp cold water
11
1
⁄
inch) round plain or
2
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