'Tis the season to be zesty, it seems. Our mandarin tree has finished fruiting for the year but various citrus-y goodness are still popping up in our neighbours and friends' backyard. And lucky for us, we were given some as there was an abundance. On the weekend, I decided to make some lemon lime mini tarts.
Oh boy, they taste so good. It has just the right amount of sweetness to balance out the sourness of the fruits and has a lovely burst of tang to it. Mmmm.
Ingredients ((makes four 10-cm tarts or one 24-cm tart)
1 sheet shortcrust pastry, thawed
Grated zest and juice of 4 lemons
Juice of 3 limes
3 eggs plus 2 egg yolks
1 cup caster sugar
150ml thickened cream
Icing sugar, dusting (optional)
1. Grease and line fluted tart tin(s) with pastry. Trim excess pastry. lightly
prick bases with a fork. Preheat oven to 180°C (360°F) and blind bake for 15 minutes or until pastry is cooked. Remove from oven and allow to cool.
2. Strain juice and zest of lemons and limes through a sieve and set aside.
3. Whisk the cream, eggs, yolks, sugar and strained juices in a bowl and whisk to combine. Skim off froth from the surface and pour into prepared tart shells.
4. Bake for about 30 minutes or until just set. Allow to cool then, dust with icing sugar to serve.
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