Recipe of the Week - Lemon Cream Tarts (Careme Pastry)

Serves: 10

  1. 445g Careme Sour Cream Shortcrust Pastry, defrosted
  2. 155ml lemon juice + zest of one lemon
  3. 3 large eggs
  4. 1 large yolk
  5. 170g caster sugar (or raw sugar)
  6. 225g unsalted butter cut into 2cm cubes
  7. Crème fraiche to serve
  1. Preheat oven to 180c fan-forced (200c non-fanforced)
  2. Tear off 4 strips of baking paper 12cm wide, cut each strip into 3 equal pieces
  3. Unroll the Careme Pastry sheet, dust with powder and peel of the plastic sheet before dusting the other side with flour. Using a 10cm pastry cutter, cut 10 circles. To cut an extra 3 circles, you can re roll the trim.
  4. Line the tart tins with pastry. Place shells on a baking tray and line each one with squares of baking paper, hold down with baking weights or chick peas.
  5. Bake in the oven for 20 minutes until pastry is golden. Remove from oven & lift out weights using the baking paper.
  6. Pop back in the oven for a further 5 minutes to brown the base of the tarts. Leave to cool before removing from shell.
  7. Before you begin the lemon cream fill a medium sized saucepan with about 5cm water and bring to a simmer. Meanwhile whisk the lemon juice, eggs, yolk and sugar together in a bowl.
  8. Place the bowl over the saucepan of simmering water and continue to whisk for 12 to 15 minutes or until thick and your whisk leaves a trail through the curd.
  9. Remove from the heat & allow to cool, leave for 10 minutes, or occasionally stirring to release heat. Don’t let it go cold.
  10. Using either a hand blender or countertop blender add the butter in 5 batches blending until fully incorporated between each addition
  11. Lastly beat in the lemon zest.
  12. Transfer the lemon cream to a bowl & place in the fridge to chill for at least 2 hours. When ready to serve spoon the lemon cream into the tart shells & top with a dollop of crème fraiche