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Little Lemon Cheese Tarts
Little Lemon Cheese Tarts
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 250g ready to roll shortcrust pastry
  • 30ml/6 tsp lemon curd
  • 100g/4oz curd or full fat soft cheese
  • 2 large British Lion eggs
  • 75g caster sugar
  • zest of half a lemon
  • 75g/3oz plain flour
  • a little milk
  • icing sugar to dust
Instructions
  1. Preheat oven to 200C/Fan 180C/Gas Mark 6.
  2. Unroll the pastry on a floured surface then use a 7.5cm/ 3in fluted round cutter to press out 12 circles of pastry. Reserve the pastry scraps.
  3. Press circles into the base of a 12 hole patty tin. Prick the bases lightly with a fork.
  4. Place half a teaspoon of lemon curd in base of each tart.
  5. Place the cheese, eggs, sugar, lemon zest and plain flour together in a large bowl and beat until smooth. Divide mixture between pastry cases.
  6. Re-roll the remaining pastry scraps on a floured surface and cut into 1cm wide strips.
  7. Brush with a little milk then place a cross of pastry on top of each tart. Brush with more milk. Bake for 20-25 mins, until the tops are golden brown.
  8. Leave to cool before serving.
  9. Once made, these will keep fresh for 2-3 days in an airtight container.
Recipe by Lunchbox World at http://lunchboxworld.co.uk/little-lemon-cheese-tarts/