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Lemon Curd Tarts Recipe
|Lemon curd||8 Tablespoon|
|Whipping cream||125 Milliliter, whipped until thick (1/2 Cup)|
|Finely chopped pistachio nuts||1 Tablespoon|
Calories 267 Calories from Fat 155
% Daily Value*
Total Fat 17 g26.8%
Saturated Fat 8.6 g43.2%
Trans Fat 0 g
Cholesterol 50 mg
Sodium 10.4 mg0.4%
Total Carbohydrates 23 g7.6%
Dietary Fiber 0.39 g1.5%
Sugars 2.6 g
Protein 2 g4%
Vitamin A 1.7% Vitamin C 0.31%
Calcium 2.2% Iron 0.87%
*Based on a 2000 Calorie diet
Using the butter, grease twelve 3-inch (8-cm) muffin tins.
Roll the dough out thinly on a lightly floured board and use it to line the muffin tins.
Prick the bottoms with a fork and bake for 10 to 12 minutes or until the pastry is crisp and golden.
Remove the tins from the oven, let the pastry cool thoroughly and then turn the tarts out of the tins.
Spoon about 2 teaspoonfuls of the lemon curd into each tart.
Fill a pastry tube fitted with a star nozzle with the cream and squeeze it over the lemon curd to cover it completely.
Sprinkle over the pistachio nuts, if you are using them, and serve.