Lemon Cream Tartlets

 

So far so good

 

 

 

 

Lemon Cream Tartlets



These lovely little shortbread cases can actually be filled with anything you like- a good way of spinning out a small amount of fruit, like the first strawberries of the season, for instance. They are quite crumbly to eat. This recipe makes about 10 tartlets, says Mary.



I say: Very Nice!






What do we need:

For the shortbread:

100 gr softened butter
50 gr caster sugar
50 gr semolina
100 gr plain flour


For the filling:

about 3 tablespoons of good lemon curd
150 ml double cream, whipped
a few sliced strawberries


1. First make the shortbread. Soften the butter in the bowl, add the sugar, semolina and flour and work together to form a smooth dough. Wrap in clingfilm and chill in the fridge for about 15 minutes.

2. Preheat your oven to 150C.  On a lightly floured surface, roll out the shortbread to just under 5mm in thickness. Cut out circles using a 7.5 cm fluted cutter, then press the circles gently into a 12 - hole bun tin. ( I used my cupcake/muffin tin).  Prick the bases well. ( i used a corn on the cob pricker-holder). ( I also grease sprayed the tins lightly).

3. Bake in your preheated oven for about 20-25 minutes or until firm and golden. Leave the shortbread in the tins to harden slightly then ease out of the tins and leave to cool completely on your wire rack. ( I turned my tin gently up side down on a double folded tea towel).

4. To make the filling, mix together the lemon curd and the whipped cream. Just before serving, spoon a little of the filling into each shortbread case and top with sliced strawberries. ( It being February, i used frozen ones as the real stuff is far too expensive).



TIP: The shortbread cases can be made ahead, as they can be frozen for up to 2 months. Once filled however, they go soft very quickly, so serve and eat straight away.


                                                            "Enjoy"