How To Make Delicious British Lemon Tarts In The Airfryer
Servings: 8 Tarts
In a large mixing bowl make your shortcrust pastry. Mix together the butter, flour and sugar using the rubbing in method. When it resembles fine breadcrumbs add the lemon rind and juice, nutmeg, then mix again. Add water a little at the time using the water to combine the ingredients until you have lovely soft dough.
Roll out your pastry with a little flour.
Using small ramekins or little pastry cases rub a little flour around them to stop them sticking and then add your pastry. Please make sure your pastry is nice and thin otherwise when cooked it will end up way too thick.
Add ½ teaspoon into each of your mini tart containers and then cook your lemon tarts for 15 minutes on 180c.
Leave to cool for a couple of minutes and then serve.
The people behind the lemon curd told me not to cook it and serve it afterwards because it is already cooked, but I found that as long as you didn’t take the temperature over 180c that it cooked perfectly. However I wouldn’t mix it with other things if cooking it and keep the heat to a maximum.
If you’re adding the lemon curd after cooking the pastry then cook the pastry for 10 minutes and then add the lemon curd. After which place them in the fridge for 20 minutes.
Calories: 218kcal | Carbohydrates: 27g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 26mg | Sodium: 100mg | Potassium: 30mg | Fiber: 0g | Sugar: 5g | Vitamin A: 310IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1.3mg