I was having massive cravings for something sour the other day and so I decided to re-invent my little lemon tarts.
I mean… what is better than a yummy lemon tart with raspberry and strawberry sauce?
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I started off my making my pastry by blending 250g caster sugar until very fine. I then added 100g unsalted butter, some vanilla paste as well as 250g gluten free self raising flour. As I allowed my thermomix to do the kneading, I added little parts of cold water until a ball started to form.
I then wrapped the dough up in cling wrap and left it in the fridge to harden for 30 minutes.
Next up I preheated my oven to 200 degrees celcius, rolled out the dough and used a very thin rimmed glass to cut out circles to place into my cupcake holders. (You can use a round cookie cutter – I don’t have one)
I pricked the base of each tartlet before placing it into the oven for 15 minutes.
It was then onto the lemon curd! This was super easy and quick. All I did was blend 200g caster sugar until fine, add 50g lime juice, 100g lemon juice, 4 eggs, 2 yolks, 200g double thick cream and blended it until combined.
I then filled each tart case with the curd filling and baked the tartlets in the over for 40 minutes at 160 degrees celcius.
Next, it was onto my super easy berry sauce! All you have to do is blend equal parts of raspberries and strawberries (I did 120g of each) and then cook it down until about half the mixture has reduced. I then added 1tbsp of lemon juice and it was complete!
If you want a thicker sauce, all you do is add 2tsp of corn starch to 3tbsp of water and mix it in.
Leave the mixture to cool completely – and your sauce is ready!
- 250g Caster Sugar
- Vanilla Paste or Half a Vanilla Pod
- 100g cold unsalted butter (Cubed)
- 1250g Gluten Free Self-Raising Flour
- Cold Water
- 200 Caster Sugar
- 50g Lime Juice
- 100g Lemon Juice
- 4 eggs
- 2 Egg Yolks
- 300g Double Thick Cream
- 120g Rabsberries
- 120g Strawberries
- 2tsp Corn Flour (Optional)
Let me know if you are going to give this recipe a shot!
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