Simple little tartlets with a wow factor!
- 250 g butter (soft)
- 1 cup icing sugar
- 3 cups flour
- 1 lemon (juice and zest)
- 2 tins condensed milk
- 3 large lemons (juice and zest)
- 1/2 cup frozen blueberries
- 1/4 cup sugar
- 1/2 lemon (juice and zest)
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Cream the butter and sugar. Add flour and lemon juice and zest. If too moist add a touch more flour, too crumbly and 1/2 tsp of water at a time. Knead and roll out onto a floured surface. Cut our circles of dough and lay over the bottom of mini muffin tins, gently smoothing down. Be careful to join any cracks. Lay a biscuit tray over the top (so the bottoms stay flat) and bake for a few minutes at 180 deg cel, until just beginning to golden. Once cooled gently twist off.
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Mix together, taaadaaaa! The lemon should react with the condensed milk to thicken it up beautifully. Stick it in the fridge until ready to use.
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Stick it all in a saucepan and boil for a few minutes until some liquid evaporates. Let cool before spooning over.
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Here you have plenty of options. I did two different lots, one with a tsp of lemon curd that I had in the fridge in the bottom then creamy lemon filling on top, then the second with creamy lemon filling on the bottom the a tsp of blueberry goodness on top.
The Ramblings:
I’ve had a few days hiatus, sorry. Maggie had needles, we had an on-property ram sale and I started my new job!!! I love it so so much, so good to have my brain busy again!! Tomorrow is a home day though, I promise to be back on the straight and narrow then!