For the pastry
For the candied lemon slices
For the filling
1. To make the pastry, sift the flour and salt into a bowl. Rub the butter into the flour until it resembles fine breadcrumbs. Mix in the Siucra Icing sugar. Add the water to the egg yolk and mix well. Add to the flour mixture. Bind together, adding a little more flour if the pastry seems sticky. Shape the dough into a ball, flatten slightly and wrap in cling film. Leave in the fridge to rest for at least 1 hour.
2. To prepare the candied lemons, place the lemon slices, sugar, lemon and water into a saucepan over a medium heat and bring to the boil, stirring to ensure the sugar has melted, then reduce the heat and simmer for 12 to 14 minutes until the lemons are slightly translucent and the rind in softened. Stir from time to time. Remove from the heat, place the lemon slices on parchment paper and leave to set.
3. To line the tartlet tins, brush 6 x 10cm loose base tins with melted butter and dust with flour.
4. Roll out pastry until 5mm thick, dusting the surface with a little flour. Cut out circles of pastry and press into the base and up the sides. Leave in the fridge for 20 minutes before baking. Then line each tin with parchment paper and fill with baking beans.
5. To blind bake the pastry, bake for 10 minutes in a preheated oven of 190°C/170°C/gas 5. Remove the baking beans and lining. Brush with egg white, return to oven for a further 5 minutes, keeping an eye on it.
6. To make the filling, place the eggs into bowl, add the Siucra caster sugar and whisk until combined. Add the lemon juice and zest. Stir in the cream and whisk lightly.
7. To bake the tartlets, pour mixture into partially baked pastry case, bake for 12 to 15 minutes or until tartlets are just set in the centre.
8. When ready to serve, decorate for the frosted lemon slices and on the last minute, using the “M” template, shake Siucra icing sugar in the middle of each tartlet to form the “M” – serve immediately before the sugar melts into the lovely lemon tartlets.
Recipe supplied by Catherine Fulvio
