Lemon Curd Tarts

lemon tarts-2
Lemon curd is one of my favorite treats.  Lemon curd on a crusty piece of toast for breakfast.  Lemon curd sandwiched between two layers of victoria sponge. Especially in these gorgeous tarts.  A little bit of sweet, a little bit of tart and a touch of nuttiness from the crust. A perfect combination. These are super easy to make, don’t let the curd intimidate you.  They can also be made in advance and keep well in a air tight container.

Lemon Curd Tarts

Lemon Curd Tarts

Lemon Curd (recipe from Ina Garten)

  • 1.5 lemons
  • 3/4 cup of sugar
  • 2 oz unsalted butter at room temperature
  • 2 eggs
  • 1/4 cup lemon juice
  • pinch of salt

Remove the zest of the one and half lemons using a microplane.  In a small bowl, mix together with the 3/4 cup of caster sugar until well combined.

In another bowl, cream the butter.  Next add in the sugar and lemon mixture. Mix well. Add in the eggs one at a time until fully incorporated. Next add the lemon juice and salt and mix until just combined.

Pour the mixture into a small saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd is done when it has thickened, just before a simmer. Let cool completely before making the tarts.  This can be made in advance and stored in the fridge.  This recipe will probably make more than you need, and will be great on toast for breakfast in the morning!

Graham Cracker Crust

  • 1 1/2 cups finely ground graham crackers
  • 2 1/2 ounces unsalted butter, melted
  • 1/4 cup caster sugar
  • pinch of salt

Preheat oven to 350 degrees.

Pulse together all the ingredients in a food processor until combined or combine well in a medium bowl.
Firmly press crumb mixture into a muffin tin. Bake for about 8-10 minutes or until golden. Remove from the muffin tin and let cool on a wire rack.

When both the curd and crusts are cooled, fill each crust with small spoon.  Garnish with candied lemon or a thin spiral of lemon zest.  Enjoy!

Bakewell Tarts

bakewell tarts

These little tartlets are a delightfully British invention and I have no idea why I have never attempted to make them before.  They’re much easier than they look and are perfect with a cuppa of proper English tea of course.  A little pastry, jam and frangipane (just a fancy name for almondy batter) make up this delicious tart. While completely different (and much tastier) to the Mr. Kiplings variety, I think this is how they were originally made in Bakewell, England.   Give them a go – you won’t be disappointed!

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Wild Mushroom Galette

mushroom galette

The galette is probably is one of those super easy but very impressive treats. With an almost 1 to 1 ratio of pastry to filling, this is a winner in my eyes. Who can resist buttery flaky pastry? Paired with creamy chanterelles, leeks and parmesan, whats not to love. Really quick to whip up and perfect for a light lunch or dinner with a side salad.

mushroom galette

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