#mini tart

Mini Lemon Tart

Crust

1¼ cups all-purpose flour

½ cup powdered sugar (or ¼ cup granulated sugar)

¼ teaspoon salt

½ cup cold butter, cut into small cubes

1 large egg

½ teaspoon vanilla extract, optional

Curd

¼ cup raw honey

¼ cup coconut oil

Zest and juice of 2 lemons (about ½ cup)

Direction

Process flour, sugar, and salt in a food processor for a few seconds until combined. If you don’t have a food processor, you can do this by using a pastry cutter. Add butter and pulse until mixture becomes crumbly and resembles coarse meal, about 15 pulses. Add egg and vanilla extract and keep pulsing until the dough is no longer dry and starts to clump together, about 10-15 seconds. Do not process to the point that a large ball of dough is formed; rather the dough should be quite crumbly with large clumps. Another way to check if it’s done is to take a piece of dough and press it between your thumbs – the dough should stick without feeling dry or crumbly.

Turn dough to a lightly floured surface and form into a ball. It should come together easily without being sticky. Flatten ball slightly with your hands to form a thick disc. Wrap with plastic wrap and refrigerate for at least 1 hour.

If you don’t want to use the dough right away, you can refrigerate it for up to 3 days, or freeze it for up to a month and then thaw overnight in the fridge.

To roll out the dough: Take dough out of the fridge and let it sit on the counter for a few minutes to soften slightly for easy rolling. On a lightly floured surface, roll the dough out into an 11-inch circle, then place gently into a 9-inch tart pan (preferably with a removable bottom); you can do this by flouring a rolling pan and rolling the dough loosely around it, then unrolling it into the pan. Brush away any excess flour on the surface. With a sharp knife, trim the edges of the pastry to fit the tart pan. Cover pan with plastic wrap and place in the freezer until firm, about 30 minutes. Frozen dough is less prone to shrinking while baking.

To bake the crust: Preheat oven to 375F/190C and place rack in the center.

Bake crust for 15 minutes, or until the edge to be golden brown

in a medium saucepan, whisk the eggs and honey until smooth. Set the pan over medium-low heat. Add the coconut oil. Cook, whisking occasionally, until the oil is melted, about 2 minutes. Add the lemon juice and zest and continue cooking, whisking gently, until the mixture begins to thicken, about 5 minutes. Remove from the heat immediately and continue whisking to avoid any clumps. Strain the mixture.

Transfer the curd to the cooked tart crust and smooth in an even layer with your spatula. Allow to cool so the filling sets and serve at room temperature. Can add whipped cream if you desired

Afterthought

The crust was too thick, could make it thinner (and actually use a knife to smoothen the crust out so the crust doesn’t look too horrendous after I baked it)

the curd was really good! Will definitely try this filling again 

mini tart