Lemon tarts: All time my favourite ^^

 I love lemon tart, it's one of my all time favourite desserts. It's funny that you can rarely find delicious lemon tart in the pastry shop.

 Whenever I go out and see it, I always end up buying it and most of the time disappointed. Actually it's not hard to make, I wonder why. But when you can make it yourself, there are no problem when you want to eat it, hehe.
This recipe is very easy, making pastry using food processor creates great pastry without difficulty. Refrigerate the pastry make it easier to work with and refrigerate after lining it in the pan prevents the pastry to shrink so don't skip this step.
The filling is simple lemon curd, and yes, it's easy to make (again, haha), just put all the ingredients into a bowl and heat it over double boil, that's all. You can make this while the pastry is baking too as the curd is easier to pour into the pastry shell when it's still warm.

Lemon tarts

Make 10-11 tarts (7.5cm tart pan)

 Pastry
150g ............................ Cake flour
15g .............................. Almond powder
45g ............................. Icing sugar
1g ............................... Salt
1 ................................. Egg
75g ............................ Butter, cold cut into small pieces

Filling
2 ................................ Eggs
100ml ........................ Lemon juice
................................... Zest from 1 lemon
100g .......................... Granulated sugar
60g ............................ Unsalted butter
................................... Pinch of salt

 Put the flour, icing sugar, almond powder and salt into a bowl of food processor and process to combine.
Put the butter into the bowl, and process until combine.
Pour the egg into the bowl.

 Process until dough formed.

 Remove from the food processor bowl, and press into a ball.
Cover with plastic wrap and refrigerate for 30 minutes.

Make the filling, put the eggs, butter, salt, lemon juice and lemon zest into a bowl.

 Place the bowl over a saucepan with simmering water (boil the water, then reduce the heat to simmer).
Whisk all the time.

 The mixture will combine and thicken, the temperature is about 80C.
Remove from the heat and place plastic wrap directly over the filling.

 Roll the pastry and cut.

 Line into 7.5 cm small tart pans.
Refrigerate for 15-30 minutes.
Preheat the oven to 180C 

Bake the pastry  for 18 minutes.
Remove from the oven, pour the filling into the pastry shell, return to the oven and bake for 2 minutes.
Take the pastry out of the oven, let it cool a bit then remove the lemon tart from the pans.

Lemon tarts: All time my favourite ^^