This is a super quick lemon tart and makes our tasty lemon curd the star of the show! Lovely as a dessert or afternoon tea. You can make it extra special with a drizzle of melted chocolate across the top! (great combo)!
Gluten free pastry
200 g gluten free plain flour
100 g butter or vegan margarine
Rind of I lemon
1/2 quantity Lemon curd
100 ml Soya cream
1. Heat oven to 200 c
2. To make the pastry, rub together the flour and butter and then add the lemon rind and beaten egg to form a ball. Roll out carefully and use to line a 6″ tart tin , or you can make a few smaller individual tartlets. You won’t use all the pastry so you could make a savoury tart as well!
3. Bake blind by lining the top of the pastry with greaseproof paper and filling with baking beans (you can just use some dried kidney beans for this – keep them in a jar and you can use them over and over again). Bake the tart for 10 mins or until turning light gold at the edges. Remove paper & beans and return to oven until golden & crisp.
4. When cool fill with the mix of lemon curd & soya cream. As it’s all a matter of taste feel free to add more sweetener – agave nectar or honey or more soya cream to fill your tarts.
5. Chill and serve !