Zesty Individual Lemon Tarts
How can it be the middle of October already??! This year seems to be evaporating and as usual I am feeling like there are not enough hours in the day. I didn't post at all last week because my sister and her partner were visiting us from Australia. We had such a fantastic week and it was actually quite nice to take a little bit of time away from the kitchen. I love cooking so much and I am really enjoying building up this blog, but I do think at times I put too much pressure on myself to do too much. Last week it was just lovely to spend some quality family time.
Now that we are in the last quarter of the year and I starting to plan for Christmas, which for me is the most exciting time of the year. We are traveling to Melbourne for Christmas this year which I am incredibly excited about. It will be my first trip to Australia and my parents are also traveling over from Scotland so we are going to have a family Christmas by the beach. But before we get to holiday time there is so much Christmas preparation and cooking to do, you can look forward to many more wintery seasonal recipes in the coming weeks.
As the sun is still shining and it is still 30 degrees here in Hong Kong here is a last little bit of summer for you, in the form of these creamy and zesty lemon tarts. They are super simple and a great alternative to cheesecake, I often make them if we have friends coming over for dinner as they can be prepared ahead of time and then just served when we are ready to eat.
Makes about 6 individual tarts or 1 large tart.
220g Digestive biscuits, crushed
2 Level dessert spoons of caster sugar
280ml Double cream
1 Large tin condensed milk
Juice and zest of 2 large lemons (or 3 medium ones)
- Melt butter and caster sugar together in a pan. Mix in the crushed biscuits and line your tart cases with the mixture. This recipe makes enough to fill one 25cm flan dish or 5-6 small individual tart cases. I normally make 4 that are 10cm and 2 that are 8cm, because that happens to be the size of the cases that I have. Push the biscuit mixture down with the back or a spoon so that it is as smooth as possible. Ensure that the mixture comes up the sides too so that it can more easily contain the filling.
- Bake for 8 minutes at 150 degrees centigrade.
- Whip the cream until quite stiff and then fold in the condensed milk and lemon zest. Once the cream and condensed milk are combined slowly beat in the lemon juice.
- Pour into your cooled tart cases. The mixture will seem quite runny but that it ok, it will set as it chills. Cover with clingfilm and refrigerate for 2-3 hours or overnight.
- Serve with some pouring cream.