You all know how much I love lemon . . . I’ve never made any secret of it! I could eat lemon anything til it comes out my ears! If I had to choose between chocolate and lemon . . . I could not make a choice, as I love them both equally . . .
I have made these cake tartlets before with raspberry jam in them . . . but today I wanted to try something a little bit different and do a lemon version using lemon curd instead of jam. (If you click on the word Lemon Curd, it will take you to my recipe for that, and it’s a real nice one too, if I don’t say so myself.)
I just adore lemon pie. I also adore lemon drizzle cake. These delicious little tarts combine all of my lemon loves into little irresistible tarts. Yummo!!
You have the crisp savoury pie crust on the bottom . . . that moreish lemon curd filling hall tucked up inside . . . a deliciously buttery lemon cake blanket over the curd . . . and finally . . . a scrummy lemon drizzle icing glazing the top.
What’s not to like??? FABULOUSLY moreishly scrumdiddlyumptious!
*Lemon Drizzle Tarts*
Makes about 18
Moreishly lemony. Sooooo scrummy. Look impressive, but are very easy to make.
8 ounces of shortcrust pastry (half a pound)
(Ready rolled or your own)
about 15 tsp of lemon curd
(ready made or your own)
1 medium free range egg, beaten
65g of butter, softened (4 1/2 TBS)
65g of caster sugar (5 1/2 TBS)
65g of self raising flour (1/2 cup)
a few drops of lemon essence
For the glaze:
200gg of sifted icing sugar (1 1/2 cups)
the juice of a lemon
yellow sprinkles to decorate
Preheat the oven to 190*C/375*F/ gas mark 5. Have ready a shallow bun tin, lightly buttered. (patty tin)
Roll out the pastry thinly and cut into 3 inch rounds using a sharp cutter. Place the rounds into the bun tin, pressing them to adhere. Place 1 tsp of lemon curd into the bottom of each.
Cream together the butter and sugar. whisk in the egg and lemon essence. Stir in the flour to give a smooth batter. Drop a spoonful of the batter onto the top of each lemon curd filled shell. Bake in the heated oven for about 20 minutes, until the pastry is crisp and the cake part risen and lightly browned. Remove from the oven. Carefully remove each cake tart from the pan to a wire rack to finish cooling completely before proceeding.
Whisk together the icing sugar and lemon juice until you have a smooth drizzle icing. Spoon some of this over top of each tart. Sprinkle with some yellow sprinkles. Allow to set before serving. Store in an airtight container.
What you waiting for!!! Get baking!!