When the mercury hits 30+ degrees (celsius, my European friends) you know that Summer is well and truly here. Despite the fact that technically, it is still Spring. So to celebrate the sunshine and the general laziness that long beautifully warm days brings, I thought I would make some easy peasy lemon tartlets.
If you think these babies are looking a little on the large side, take not that they are sitting in a mini muffin pan not a normal sized one
What really started this off was a little road trip I took a few weeks ago to the NSW Southern Highlands. It was a great weekend away with great company, amazing food, lots of antique shops and second hand bookstores. The first place we explored was Berrima which is a pretty little town that has a bit of everything – history, beautiful flowers and gardens, food and knick knacks. I was also surprised to come across a working jail which I am going to request if I ever get convicted of a crime. I might even plead guilty to something I didn’t do if I could be guaranteed I would serve my time out at Berrima such is the (external) beauty of the sandstone building and splashes of bright tulips. Lets hope it never comes to that!
So after I had pondered my career as a criminal mastermind and thought through my Plan B, we made our way to a store called the Little Hand Stirred Jam Shop. With a name like that how could you resist? Lucky I succumbed to my frivolous whims as I left the store with these
Lemon Butter and Creamed Honey.
Far out brussle sprout.
Show me a person who doesn’t like either of these and i’ll show you a fool.
Fool I tell you!
And Bronze at the Sydney Royal Easter Show! Hooray!
Although if this baby only won bronze, I desperately want to try whatever won silver and gold, they must be like liquid crack.
All you will need for this recipe is three things. A packet of Butternut Snap Cookies, a jar of Lemon Butter or Lemon Curd and a mini muffin pan. You can use chocolate to decorate them but it isn’t strictly necessary.
Pop a cookie on the top of an empty muffin hole and place the tray in the oven for 5-7 minutes.
When they are soft, make a light impression with a tea spoon but be careful that you don’t break the biscuit. The place the tray in the fridge until the biscuits are hard again.
Once the biscuits are cooled, spoon the Lemon Butter on top until they are filled to your satisfaction. Then place back in the fridge until they are set.
At this point you can pipe some chocolate on top of your tarts, I just melted some dark chocolate and added a little glycerine to make it more pipeable.
Quite simply, they are little mouthfuls of happiness.
I adapted the recipe from this one although if you follow the link you will see that my laziness is incredible as the recipe was originally one for quick and easy lemon meringue pies. Except that I couldn’t be bothered with the meringue. But I think these are just as tasty as a snappy citrus tart!
So, my lovelies, what short cuts do you take in the kitchen? What can you never be bothered to do?