Little Lemon Tarts
This recipe is an example of what I call modular baking. To see how relaxed these little tarts are to make, all you need to do is break the recipe up into wee parts. The pastry. Obviously, you can buy it if you don’t want to make it. Go for the “all-butter” stuff if you can. And ready rolled? Even lazier, even better. If you do decide to follow my recipe and make your own, good on you. It’s nothing more than flour, butter and water. The lemon filling. This is actually just a really good recipe for lemon posset, and doesn’t require any extra baking once you’ve filled your tart shells. If you’ve got some left over, you can pour it into wee glasses and leave it to set in the fridge for an alternative, pastry-free dessert. It’s just cream, lemon juice and sugar. The candied lemon. An optional flair, but a nice one nonetheless. You could just top each tart with a little raspberry or blackberry, but I like canided (or ‘confit’) lemon. It’s as simple as sugar, water and fresh lemon slices. Please feel free to take any of these aspects and use them in other dishes, and on their own. They’re great wee recipes in their own right.