Serves: 10-12 | Preparation Time: 15-20 minutes | Total Time: 20 minutes
Ingredients
For the Pastry:
1½ cups Snowflake Cake Wheat Flour
2 tbsp icing sugar
Pinch of salt
100 g cold butter, cubed
1 egg yolk
2–3 Tbsp cold water
For the Lemon custard filling:
2 Tbsp Snowflake Corn Flour
1 cup milk
¼ cup sugar
2 egg yolks
1 Tbsp butter
2–3 Tbsp fresh lemon juice
1 tsp lemon zest
½ tsp vanilla, optional
Method
- For the pastry, mix Snowflake Cake Wheat Flour, icing sugar, and salt. Rub in butter.
- Add egg yolk + a little cold water. Bring together into dough and chill 20 minutes.
- For the shells, heat oven to 180°C. Roll dough, cut circles, press into muffin pan. Prick with fork. Bake 12–15 min until lightly golden. Cool.
- For the lemon custard, in a pot, mix milk, sugar, and Snowflake Corn Flour. Cook while stirring until thick.
- Remove from heat. Stir in egg yolks, butter, lemon juice, and zest.
- To finish, spoon filling into tart shells. Chill 30 minutes. Serve.
