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    Mini Lemon Tarts

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    Mini Lemon Tarts

    • Vegetarian
    • Preparation time: 30 minutes, plus cooling
    • Total time: 30 minutes, plus cooling 30 minutes

    Makes: 24


    • 250g shortcrust pastry
    • 4 tbsp lemon curd
    • 2 tbsp crème fraîche
    • small bunch redcurrants
    • 1 egg white, lightly beaten
    • caster sugar to frost
    • curls of lemon zest, to garnish


    1. Preheat the oven to 220°C, gas mark 7.
    2. Roll the pastry thinly. Cut into discs to fit a 12-hole mini tart tin (use 2 tins or bake in batches). Prick the base of each tart and line with squares of baking parchment and a few baking beans. Bake till golden (8-10 minutes). Remove the paper and beans. Cool.
    3. Mix the lemon curd and crème fraîche. Use to fill the cases.
    4. Dip the redcurrants in the egg white, then the sugar. Leave to dry, then place on top of each tart. Add curls of lemon zest and serve.

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