Mini lemon tarts
1 hr 10 min
Show off your baking skills with these dainty citrus tarts, which are perfect for an elegant high tea.
Reduced-fat shortcrust pastry
1¼ sheet(s), (225g)
Sweetened skim condensed milk
Fresh lemon rind
- Preheat oven to 200°C or 180°C fan-forced. Using a 6.5cm round cutter, cut 20 rounds from pastry. Line a 12-hole (2 tablespoons/ 40ml capacity) mini muffin tin with pastry rounds. Place a second mini muffin tin over pastry cases. Bake for 15 minutes or until golden and crisp. Remove top tin and turn tart cases onto a wire rack to cool. Repeat with remaining pastry rounds to make 20 tart cases.
- Meanwhile, whisk condensed milk, egg, rind and juice in a medium bowl until combined.
- Reduce oven to 160˚C or 140˚C fan-forced. Return tart cases to muffin tins. Fill cases with lemon mixture. Bake for 10 minutes or until just set. Set aside in tins to cool. Serve warm or at room temperature.
TIP: Store tarts in an airtight container in a cool, dry place for up to 1 week. This recipe uses half a 400ml can of condensed milk. You can freeze the remainder in a snap-lock bag for up to 1 month.