Pastry

• 125g Healtheries Gluten Free Baking Mix
• 40g sifted icing sugar
• 65g butter (chilled)
• 1 egg yolk
• ½ Tbsp chilled water

Lemon Curd

• 1 egg
• 1 egg yolk
• 1/3 cup caster sugar
• 1 tsp finely grated lemon rind
• 2 Tbsp lemon juice
• 50g butter, chopped
• Finely grated lemon rind, to garnish 

Method

1. Pastry:  Place baking mix and sifted icing sugar in a bowl. Finely dice the chilled butter and rub it into the flour mix with your fingers until it resembles fine bread crumbs. 
2. Whisk the egg yolk and water together and pour into a well made in the crumb mixture. Working quickly, mix and knead the dough until it is smooth. Cover in plastic wrap and refrigerate for at least 2 hours.
3. Lemon Curd:  Place egg, egg yolk, sugar, lemon rind and lemon juice in a heavy-based saucepan. Whisk to combine. Add butter.
4. Place over a medium heat and cook, whisking, for 5 to 8 minutes or until mixture coats the back of a spoon.
5. Remove from heat. Stand for 5 minutes. Pour into a small bowl, cover with plastic wrap and set aside to cool completely. 
6. Meanwhile, lightly grease a 24-hole mini muffin tin. Remove pastry from the fridge and roll the pastry out using a rolling pin. Using a round cutter, cut 24 rounds from the pastry. Press pastry rounds into the prepared pan. Pierce bases with a fork. Freeze for 10-15 minutes or until firm.
7. Preheat oven to 1800C/1600C fan-forced. Bake pastry cases for approximately 15 minutes or until light golden. Cool in pan for 10 minutes. Transfer to a wire rack to cool completely.
8. Spoon 1 heaped teaspoon of lemon curd in each pastry case. Garnish with lemon rind and serve.

Serving Suggestions

Serve your tasty mini tarts with one of Healtheries teas. We recommend the Green Tea with Mandarin and Lime Flowers.  

Nutritional Information

Average Quantity per Serve