Lemon Tarts

These delicate tarts will steal the show at your next holiday party!

Ingredients

Servings: 4

• 1/2 cup unsalted butter, room temperature

• 1/3 cup + 1 tablespoon icing sugar

• 1 pinch salt

• 2 egg yolks

• 1 tablespoon ice water

• 1/4 cup all-purpose flour

• 4 eggs

• 2/3 cup sugar

• 1 tablespoon cornstarch

• 3/4 cup freshly squeezed lemon juice

• 5 tablespoons butter, room temperature

• One lemon, cut into thin slices

• A few fresh mint leaves

Directions

1. In a bowl, whisk together the unsalted butter, 1/3 cup icing sugar and salt until smooth and creamy. Add the egg yolks, water and flour until a dough forms.

2. Using your hands, knead the dough into a smooth, uniform ball. Divide the dough into two equal parts and wrap each ball with plastic wrap. Refrigerate for at least two hours.

3. Preheat the oven to 350 F.

4. Roll out the dough to about five millimetres thick. Cut out four circles (12 centimetres in diameter) from the dough and place in 10 centimetre-diameter moulds, making sure to fold the edges to cover the moulds.

5. Place the moulds on a baking sheet and bake for 20 minutes, or until lightly golden.

6. Meanwhile, whisk together the eggs, sugar and cornstarch. Set aside.

7. Heat the lemon juice in a saucepan. Add the egg and sugar mixture and bring to a boil. Maintain a gentle boil for about three minutes, or until thickened.

8. Remove from the heat, add the butter and stir until the lemon filling is smooth and has an even consistency.

9. Pour the filling into the four previously cooled crusts. Sprinkle with icing sugar and garnish with a lemon slice and mint leaves. Keep chilled until ready to serve.