On Friday, I made up a batch of these super yummy mini Lemon Tarts, and thought I'd share...
4 sheets frozen Shortcrust Pastry
125g Cream Cheese, softened
1/2 cup Caster Sugar
2 Egg Yolks
2 tablespoons Lemon Juice
1/2 cup Sweetened Condensed Milk
Candied Lemon, or fresh, whipped Cream to garnish & serve.
1 - Preheat oven to 180 degrees. Brush/Spray two 12 hole patty tins with oil.
2. Using a 7cm round cutter (or a glass around the right size!), cut rounds from the thawed pastry sheets.
3. Gently press the pastry into the patty tins. Lightly prick each one three times with a fork and bake for 10 minutes, or until the pastry is just starting to turn golden.
To make the filling :
1 - Beat the cream cheese, sugar and egg yolks with electric beaters until smooth and thickened.
2 - Add the lemon juice and condensed milk and beat until well combined.
3 - Spoon 1 dessertspoon of the filling into each pastry case, and bake for a further 5 minutes or until the filling has set.
4 - Leave to cool slightly before removing from the tin.
5 - Garnish with candied lemon strips or a dob of whipped cream.