Little Lemon Curd Tarts

{ INGREDIENTS }

ALMOND MEAL PASTRY 1

20g chilled butter, chopped

2 cups almond meal

1 free-range egg

2 Tbsp brown sugar

1 Tbsp vanilla essence

1/2 tsp salt

LEMOND CURD FILLING

4 lemons, zest and juice

1 ½ cups caster sugar

2 tsp corn flour

4 free-range eggs

4 free-range egg yolks

100g butter

TO SERVE

1/2 cup thickened cream, whipped

2 Tbsp icing sugar

edible flower petals [optional]

Preheat oven to 180°C. Place butter, almond meal, egg, brown sugar, vanilla and salt into a food processor. Blend until smooth. Lightly grease 6 small individual springform tart tins. Spoon even amounts of mixture into each tin. Using your fingertips, evenly press dough into the base and sides of each tin. You may need to wet your hands slightly as the mixture can be sticky. Place tart shells in the oven and bake for 15-20 minutes or until golden brown. Set aside to cool.

To make the lemon curd filling, place lemon juice, lemon zest, sugar, corn flour, eggs and egg yolks into a saucepan and whisk together. Place saucepan over medium heat and continue stirring until curd has thickened. Remove saucepan from heat. Pour curd through a fine sieve to remove any lumps. Add butter and stir until smooth and glossy.

To assemble the tarts, evenly pour lemon curd into each pastry shell. Place tarts in the refrigerator to chill prior to serving. To serve, add a dollop of cream to each, dust with icing sugar and sprinkle with edible flower petals.

+ Makes 6 + Preparation: 15 min. Cooking Time: 45 min.