Ingredients:
1 canned Apricot
10 to 12 Pieces Fresh Strawberry
Lemon curd filling:
2 eggs
1/2 cup sugar
1tbsp grated lemon zest
1/4 cup fresh lemon juice
Pinch of salt
55gm butter
In a heatproof bowl, whisk eggs, sugar, lemon juice, zest and salt. Place the bowl over a saucepan of simmering water and cook. (Double boiling method)
Add in butter and whisk constantly until the mixture has thicken, about 15mins
Pour the mixture in a bowl and place a wax paper directly on the surface of the lemon curd for later use.
Tarts Shell Pastry
- 125gm Butter
- 200gm Top Flour
- 15gm Icing Sugar
- 1 Egg Yolk
Method :
1. Cream butter and icing sugar till light then add in egg yolk.
2. Add in flour to mix well. Once it is well mixed, press the mixture together and form a dough. Wrap in a clingwrap and fridge for 30mins.
3. Bring dough out from the fridge.
4. Roll individual dough (about 20gm) into a ball. Using a tart case, press the pastry ball into a flat piece. Line dough in the middle of tart cases, lightly press the dough into the tart cases.
5. Bake tarts shell at preheated oven at 180deg for 15 to 18mins till slightly brown.
6. Allow tarts shell cool on rack for later use.
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