Lemon Curd Tarts

Ingredients
  

  • 2/3 stick unsalted butter
  • 7 ounces premium biscoff
  • 4 lemons
  • 1/2 cup granulated sugar
  • 1 egg
  • 3 egg yolks
  • 2 tbsp. cornstarch

Instructions
 

  • In a small saucepan, melt the butter and leave to cool slightly.
  • Place the biscuits in the bowl of a food processor.
  • Blitz the biscuits until they are fine and crumbly.
  • Add the melted butter and continue processing until the mixture resembles wet sand.
  • Line the molds of your choice with some of the biscuit mixture, about 1/3-inch high.
  • Alternatively, place a round biscuit or scone cutter directly onto a tray lined with baking paper.
  • Press some biscuit mixture into the cutter, about 1/3-inch high, and then carefully remove the cutter to leave behind a nice, round base.
  • Repeat until all of the biscuit mixture has been used.
  • Place the lined molds in the fridge for at least an hour for the mixture to firm.
  • Squeeze the juice of the lemons.
  • In a large mixing bowl, whisk together the lemon juice, sugar, eggs and cornstarch.
  • In a medium saucepan, over medium heat, pour in the lemon mixture and cook over medium heat until it thickens.
  • Pour the lemon curd into a clean bowl, cover with clingfilm in direct contact with the curd, and place in the fridge to cool completely.
  • Carefully unfold the base of the tarts.
  • Place a star nozzle into a large piping bag and fill it with the cold lemon curd.
  • Pipe the lemon curd onto the biscuit bases.
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