For the Filling
1 cup of fresh lemon juice
1 cup of sugar
2 tablespoons of grated lemon zest
1/3 cup of water
3 tablespoons of cornstarch mixed with 2 tablespoons of water
1/2 cup of softened butter
8 large egg yolks
For the Crust
2 cups of all-purpose flour (240g)
1/3 cup of sugar
1 1/2 teaspoons of grated lemon zest
1 pinch of salt
1/2 cup of cold unsalted butter, cut into small pieces (100g)
2 large egg yolks
1/2 teaspoon of vanilla extract
1 tablespoon of orange juice
1 tablespoon of rum
For the Filling
1 cup of fresh lemon juice
1 cup of sugar
2 tablespoons of grated lemon zest
1/3 cup of water
3 tablespoons of cornstarch mixed with 2 tablespoons of water
1/2 cup of softened butter
8 large egg yolks
For the Crust
2 cups of all-purpose flour (240g)
1/3 cup of sugar
1 1/2 teaspoons of grated lemon zest
1 pinch of salt
1/2 cup of cold unsalted butter, cut into small pieces (100g)
2 large egg yolks
1/2 teaspoon of vanilla extract
1 tablespoon of orange juice
1 tablespoon of rum
Make the Filling: In a non-stick skillet, combine the lemon juice and zest, sugar, and water
Cook over medium heat, stirring constantly until the sugar dissolves
Add the cornstarch mixture and continue cooking, stirring constantly, until the mixture thickens and comes to a boil
Remove from heat, stir in the softened butter and egg yolks
Allow to cool and refrigerate or freeze until firm
While the filling is chilling, prepare the Crust: In a food processor, combine the flour, sugar, lemon zest, and salt
Process until well combined
Add the cold butter, egg yolks, vanilla extract, orange juice, and rum
Process until the dough is smooth and homogeneous
Grease 8 mini tart pans (11.5cm in diameter) with non-stick cooking spray
Roll out the dough on a lightly floured surface to a thickness of about 1/8 inch
Roll each portion into a ball and then flatten slightly into disk shapes
Place each disk into the prepared tart pan, pressing it into the corners and edges
Repeat the process until all the dough is used up
Preheat the oven to 200°F (quenched)
Poke the crust with a fork to prevent it from puffing up while baking
Cover with parchment paper and bake for 15 minutes or until the crust is lightly golden
Remove from oven, remove parchment paper, and continue baking for an additional 8 minutes or until the crust is golden brown
Reduce oven temperature to 180°F (moderated)
Fill each tart shell with a portion of the chilled filling
Bake for an additional 5 minutes or until the filling is set
Remove from oven and let cool to room temperature before serving
If desired, refrigerate for up to 4 hours before serving
You will have 8 mini tarts.
