Baked Lemon Curd Tarts with Shortcrust Pastry Recipe

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Baked Lemon Curd Tarts with Shortcrust Pastry Recipe

These Baked Lemon Curd Tarts are a simple yet irresistible treat. Crisp shortcrust pastry and tangy lemon curd work in perfect harmony to make these classic little tarts. With just two ingredients and a short cook time, they're ideal for baking with kids or making the most of leftover ingredients.

5 from 2 votes

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings

Author Chloe

Equipment

12 hole Bun Tin/Shallow Muffin Tin

Rolling Pin

Cookie Cutters - Round

Spoon

Ingredients

250 g Shortcrust Pastry
225 g Lemon Curd
Flour - as needed for rolling the pastry

Instructions

Preheat the oven to 200c | 390f or equivalent.
Roll out around 250g Shortcrust Pastry until it is quite thin. After each roll, turn the pastry round and/or over. This will make it easier to roll evenly and prevent sticking. You may need to use a little flour if the pastry sticks to the surface at all.
Use a cookie cutter that is just a little larger than the holes in your bun or muffin tin. Cut as many rounds out as you can from the pastry. I like to use the fluted side of the cookie cutter but you can use the straight if you prefer.
Carefully move the rounds into the bun tin. Gently press the pastry into the holes trying not to create bit folds on the sides.
Re-roll the leftover pastry and cut more rounds until you have enough to fill the tray.
Put around 200g Lemon Curd into a bowl and give it a quick stir - I find this makes it easier to split between the tarts.
Spoon just around 1 tsp Curd into each tart. Use a second spoon to push the curd off the first spoon. I didn't have enough hands to photograph this!
Note - you need much less curd than you think - it will puff up and bubble as the tarts cook. It is surprising but please believe me!
Bake for 15 minutes until the pastry is golden brown.
Allow the tarts to sit for a minute before carefully moving them to a cooling rack. Be careful not to touch the curd as it will be extremely hot and can burn badly.

Nutrition (Approx)