Cranberry & Caramelised Lemon Tarts
Level
Easy
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- Ingredients
- Instructions
- Ingredients for Cranberry & Caramelised Lemon Tarts
- Pastry Ingredients:
- 240g Self raising flour, sifted
- 90g Castor sugar
- 120g Cold butter, diced
- 1 Organic egg yolk
- 1Tbsp Cold water
- Filling Ingredients:
- 375g Sugar
- 375g Lemon juice
- 8 Organic eggs
- 300g Goat curd
- 5Tbsp Dried cranberries reconstituted in a little boiling water
Directions
- Pastry Method:
- Preheat oven to 130C.
- Mix the flour & the sugar in a bowl. Add the diced butter, rubbing in with your finger tips until the mixture resembles course bread crumbs. Add the egg yolk and the water, and mix until the pastry forms a paste. Wrap the dough in glad wrap and leave in the fridge to rest for 30 minute
- Filling Method:
- In a medium sized bowl, whisk together the eggs, sugar and lemon juice. Add the goats curd, cranberries and refrigerate until cool.
- Line a flan ring with baking paper. Roll out the pastry to fit into the flan ring and place in the oven and blind bake for around 15 minutes.
- Pour the curd mixture into the shell and bake for 20 minutes or until set. Allow to cool and serve with creme fraiche.
- Ingredients for Cranberry & Caramelised Lemon Tarts
- Pastry Ingredients:
- 240g Self raising flour, sifted
- 90g Castor sugar
- 120g Cold butter, diced
- 1 Organic egg yolk
- 1Tbsp Cold water
- Filling Ingredients:
- 375g Sugar
- 375g Lemon juice
- 8 Organic eggs
- 300g Goat curd
- 5Tbsp Dried cranberries reconstituted in a little boiling water
Directions
- Pastry Method:
- Preheat oven to 130C.
- Mix the flour & the sugar in a bowl. Add the diced butter, rubbing in with your finger tips until the mixture resembles course bread crumbs. Add the egg yolk and the water, and mix until the pastry forms a paste. Wrap the dough in glad wrap and leave in the fridge to rest for 30 minute
- Filling Method:
- In a medium sized bowl, whisk together the eggs, sugar and lemon juice. Add the goats curd, cranberries and refrigerate until cool.
- Line a flan ring with baking paper. Roll out the pastry to fit into the flan ring and place in the oven and blind bake for around 15 minutes.
- Pour the curd mixture into the shell and bake for 20 minutes or until set. Allow to cool and serve with creme fraiche.
