Lemon Tarts

Lemon Tarts with Cream Cheese Pastry

I love anything made with lemons, the fresh tart flavour especially when teamed with a light cream cheese pastry and whipped cream is a taste sensation. The Tefal Cuisine Companion makes light work of this pastry and lemon filling. 

Note: Australian cup and spoon measurements used. 1 cup = 250mls. 1 tablespoon = 20mls

I've used eggs from an 800 gm carton of 12 eggs. 

Cream Cheese Pastry 

170gms cream cheese softened

170gms butter softened

10gms sugar

270gms plain flour

Insert kneading blade. Stopper out. 

Add all ingredients. Pastry P1:2mins. Wrap in cling wrap and refrigerate for 1 hour. 

Grease a 24 hole mini muffin tin. 

Roll pastry out to approx 3mm thick. Cut out rounds large enough to fit bottom and sides of mini muffin holes. 

Refrigerate. 

Lemon Filling 

115 gms lemon juice

210gms caster sugar

3 large eggs

80gms sour cream

Insert whisk. Stopper in. 

Add all ingredients 

Sp6:2mins

Fill pastry shells nearly to the top and bake at 170deg for 20 to 25 mins or until filling is set and pastry is cooked. Leave in tin for 5 mins before transferring to cooling rack. Serve with whipped cream.