Lemon Mini Tartlets
Nutritional Table
Help your family eat well every day, explore the nutritional properties of this recipe.
| Average Quantity per Serving |
|
|---|---|
| Energy | 115Cal |
| Protein | 2g |
| Fat, Total | 5g |
| - Saturated | 3g |
| Carbohydrate | 15g |
| - Sugars | 8g |
| Dietary Fibre | - g |
| Sodium | 13mg |
“Cute and delicious, these tartlets are a classic favourite.”
Lemon Mini Tartlets
“Cute and delicious, these tartlets are a classic favourite.”
Ingredients
Serves 36
PASTRY
- 150 g unsalted butter, softened
- ½ cup sifted icing sugar
- 2 egg yolks
- ½ tsp vanilla essence
- 2 cups plain flour
- 2 tbsp cornflour
LEMON FILLING
- 1 can HIGHLANDER Sweetened Condensed Milk, 395g
- 2 tsp lemon zest
- ½ cup fresh lemon juice
- 6 egg yolks, lightly beaten
- 2 tbsp icing sugar, to serve
Instructions
Prep time Cook time
PASTRY
- Preheat oven to 180°c. Grease mini muffin pans.
- Cream butter in a medium bowl. Add icing sugar and beat until mixture is light and fluffy. Beat in egg yolk and vanilla essence.
- Sift flour and cornflour together and stir into creamed mixture to make a dough. Place a rounded teaspoon of dough into each muffin hole, then press evenly over the bottoms and up the sides.
- Bake in preheated oven for 16-18 minutes or until golden. Leave in pans for 5 minutes, then turn out onto a rack to cool completely.
LEMON FILLING
- Place all ingredients in a small saucepan and bring to boil stirring constantly. Simmer for 2 minutes, stirring. Remove from heat, allow to cool, cover and place in refrigerator until required.
- Just before serving, spoon filling into tartlets and sprinkle with icing sugar.
