150 g Shortcrust pastry
Or
150 g Flour
100 g Butter
2 tb Caster sugar; (30 g)
16 ts Lemon cheese or curd; (80
-ml)
SIEVE the flour into a cool bowl. Cut the butter into little knobs, add it
to the flour. Rub both together with your fingertips. Add the caster sugar,
mixing with a spoon. Add cold water a little at a time, mixing it until it
starts to combine. Using your fingers as little as possible (to keep it as
cool as possible), make it into a cohesive ball of pastry. Cool the pastry
as much as you can by covering it and putting it into the fridge for a
couple of hours or so. Roll out the pastry on a floured surface until it is
about five mm. thick. Cut into discs with a pastry cutter. Place them into
a tart tin. Prick the top of the pastry to allow the air to escape. Put the
tart tin into the oven preheated to 190 o C/375 o F/Gas 5, and bake for 12
to 15 minutes, or until the pastry is golden. Dollop on the lemon curd.
Serve hot with cream, or cold on their own.
Yields
4 servings