Vanilla and chocolate are love but the obsession with lemon is out of the world good. They say when life gives you lemon make lemonade, I say make these amazing yet simple tarts instead. Made these tarts last year and my obsession with baking with lemons has been increasing ever since, More lemon recipes soon.
This was Last year when I first started making tarts, I didn’t even know what perforated rings were back then. Saw a simple recipe online and made these. Were they perfect, no but were they tasty, oh yay! I Modified the recipe a little bit for amateur bakers like me, hope you have as much fun making these as much as I did. Also, I had just started to do a little bit of plating and this is definitely not a good one, still learning. Happy baking!!!
Zesty Lemon Tarts
Ingredients
For Tarts
- 60 gms Digestive Biscuits (1/2 Cup)
- 60 gms Refined Flour (1/2 Cup)
- 50 gms Unsalted Butter (1/4 Cup)
- 1 pinch Salt
- 20 gms Sugar
For Filling
- 30 gms Heavy cream (sweetened)
- 15 ml Condensed Milk
- 8.4 gms Lemon zest (2 tsp)
- 10 ml Lemon juice (2 tsp)
Instructions
- Start by weighing all ingredients.
- In a bowl, add in crushed digestive biscuits, refined flour, sugar & Melted butter and give it a mix. You should end up with a crumbly dough.
- Add the mixture to the cupcake mould and bake these for 12-15 mins at 170 degrees till golden. NOTE: You might not see a huge difference since the mixture will itself be golden, keep an eye though.
- While the tart bakes, In a bowl, whip up your sweetened heavy cream until it reaches soft peaks. Add in condensed milk, lemon zest and lemon juice to it and whip it again, this time until it reaches stiff peaks.
- Remove the tarts. let them cool and then demould slowly.
- Fill in the mousse in the piping bag and pipe it on the tarts. top with a mint leaf and serve.
- Your amazing small package of zesty goodness is ready!!!