DESSERTS!

LEMON TARTS
SHORT CRUST PASTE
Flour 200gms
Chilled butter 100gms
Chilled water 30ml
PREPARATION:
In a bowl, cut flour & butter. Mix with finger tips to resemble white bread crumbs. Now fold in chilled water. Bind together to form dough. Cover & refrigerate for about 30minutes. Roll out the dough, dusting occasionally with flour. Line 8 tart moulds with the rolled out dough. Blind cake at 200°C for about 20 minutes. Demould, pipe in the lemon curd. Serve during tea time, buffets or as a sweet.
LEMON CURD
Butter 55gms
Icing sugar 115gms
Lime (large) 1nos
Egg 1nos
Lemon yellow color 2drops
(Optional)
PREPARATION:

Grate the rind of the lemon. Keep aside. Melt butter & sugar over double boiled. Add in lime juice & rind. Remove, add in slightly beaten egg. Mix thoroughly. Return to double boiler; stir with a wooden spoon continuously until the mixture coats the spoon. Cool to a room temperature. Pipe the mixture into the prepared tart shells. Refrigerate to set. Serve.

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