Thursday, Dec 20 2007

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Lemon Tarts

Ingredients:

For pastry:
2 cups plain flour sifted
100 gms. Cold salted butter
5-6 tbsp. chilled water

For filling:
1/2 tin Condensed milk
2 tbsp. lemon juice
1 tsp. grated rind of fresh lemon
4-5 drops lemon yellow colour
1/2 cup whipped cream
1 tbsp. sugar ground fine
8-9 glazed cherries

Method:

For filling:

1. Beat condensed milk, juice, colour together.
2. Add rind, mix well.
3. Chill till required.
4. Beat cream till stiff, add sugar, mix.
5. Put in a large star nozzled piping bag.
6. Refrigerate till required.
7. Wash glazed cherries, drain.
8. Chop into 4 lengthwise, and keep aside.

For pastry:

1. Cut butter into flour with a cold knife.
2. With finger lightly mix to get a bread crumbs like mixture.
3. Sprinkle chilled water. Use a knife or fork, and form a ball of dough.
4. Do not handle too much, roll into thick round on a cold (marble or stone) surface.
5. Grease small tart moulds, cut rounds of pastry, place in moulds.
6. Press down lightly, prick gently with a fork here and there.
7. Bake blind in preheated oven at 180C for 15 minutes.
8. Remove, cool, and carefully take shells out of moulds.
9. Cool completely on a wire rack.
10. Fill each with filling, pipe a swirl of cream, decorate with chopped cherries.
11. Serve cold, with vanilla icecream if desired.

Making time: 1 hour
Makes: 8-10 tarts
Shelflife: 2 days refrigerated

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