Lemon Tartlets

dale!'s Note:

A very impressive and tasty little tart. Much easier than it looks!

• Total Time: 1 hrs 20 mins
• Prep Time: 1 hrs
• Cook Time: 20 mins

Ingredients:

Servings: 24

• ¾ cup plain flour
• 2 tablespoons powdered sugar icing
• 1 ½ tablespoons ground almonds
• 60 g butter
• 1 egg yolk
• 1 -2 teaspoon cold water
• 2 teaspoons finely grated fresh lemon rind
• ¼ cup lemon juice
• 2 eggs
• 1⁄3; cup caster sugar
• ½ cup thickened cream
• whipped cream , to decorate
• candied lemon peel , rind to decorate

Directions:

1. Lightly grease a 24 cup or 2x 12 cup cupcake tray (patty cakes size not muffin size).
2. Make a pastry by processing the flour, icing sugar, ground almonds, and butter in a food processer until well combined.
3. Add the egg yolk and water and process until ingredients come together.
4. Lightly knead the dough on a floured surface until smooth.
5. Cover dough and refridgerate for 30 minutes.
6. Roll out pastry dough between 2 sheets of baking paper until pastry is 3mm thick.
7. Cut into 24 rounds using a 6cm cutter.
8. Place pastry into prepared holes.
9. Combine the rind, juice, eggs, sugar and cream in a bowl or large jug and mix well.
10. Pour a little filling into each pastry shell, using all of the filling.
11. Bake in a pre-heated 180 degee C oven for about 20 minutes or until the filling is set and pastry lightly browned.
12. Serve decorated with a small dollop of whipped cream and a sliver of candied or fresh lemon zest if desired.