Natalie’s recipe was featured in January’s Australian Good Taste.
Now that I have made them, I can seriously vouch for how good they are!
This recipe uses store-bought frozen sweet tart cases, and makes 24,
but you might like to make your own.
1. Bake tarts (2 X 12 pack) following packet directions, or until lightly golden.
Whilst these are baking:
2. Melt 60 gram butter over low heat.
3. Whisk in 100 gram (half a cup) of ‘caster’ sugar- also called ‘superfine’, ‘bakers’ or ‘berry’ sugar, to make a paste. Cook in the microwave on high for 40 seconds.
4. Whisk in 250ml (one cup) of warm water. Cook on high for 40 seconds.
5. Whisk in 60ml (1/4 cup) freshly squeezed lemon juice and cook on high for one minute.
Repeat until mixture thickens.
(Mine thickened after the first go, using the whisk. A fork didn’t work)
6. Whisk in 80ml (1/3 cup milk), then one egg. Cook on high for 40 seconds.
By now, it should be good and thick.
Remove the tart cases from the oven.
Divide the lemon custard mixture between the 24 tart cases, filling them as high as you can!
Refrigerate for at least an hour.
(If they last that long!)
You might like to serve these with a dob of freshly whipped cream, or “baby snowflake” confectioner’s decorations as I did.
(These were found in our local supermarket, truly, but any good cake decorating supply shop has a wide range of these edible bits)