Kenwood MX310 series lemon curd tartlets serves, For filling, shortcrust pastry and variations

recipes

lemon curd tartlets serves 6

1 quantity of nut shortcrust		juice of 2 lemons
pastry		2 eggs
For filling:		125ml (4fl oz) single cream
75g	(3oz) ricotta cheese	raspberries or blueberries, to decorate
75g	(3oz) caster sugar	Icing sugar, to dust

1Roll pastry out on a lightly floured work surface and using a 11cm (41⁄2 inch) round plain or fluted cutter, cut out 6 rounds and use to line 6 jumbo muffin tins. Prick the cases with a fork, line with non-stick baking parchment and fill with baking beans. Cover and chill for 20 minutes.

2Pre-heat the oven to 190°C/375°F/Gas 5 and bake the pastry cases for 10 minutes. Remove the baking beans and paper and bake for a further 5 minutes.

3Meanwhile to make the filling: using the whisk on speed 2, whip the ricotta cheese and sugar together in the bowl, until well combined. Then with the whisk still running gradually whip in the lemon juice, until smooth. Whisk in eggs and cream.

4Reduce the oven to 180°C/350°F/Gas 4. Divide the lemon filling between the tartlet cases and bake for 20 minutes or until filling is set.

5Transfer the tartlets to a cooling rack and leave until cold. Top with a few raspberries or blueberries and sprinkle with icing sugar.

shortcrust pastry and variations

makes sufficient enough pastry for 20-23cm (8-9inch) flan case

175g (6oz) plain flour	75g (3oz) butter or margarine cut to small pieces
pinch of salt	3 tbsp cold water

1Place the flour, salt and butter in the bowl. Using the beater at speed 1, mix until it resembles fine breadcrumbs.

2Add the water to the mixture, whilst the beater is still turning until the mixture forms a dough.

3Turn out onto a lightly floured work surface and knead lightly. Do not over-handle the dough. Wrap in clear film and leave to chill and rest in the fridge for 30 minutes before rolling out.

Variations:

Nut Pastry: add 25g (1oz) very finely chopped or ground almonds, hazelnuts or walnuts to the breadcrumb mixture at the end of step 1.

Rich Flan Pastry: use an egg yolk or whole egg, lightly beat into the mixture in step 2, adding the egg first, then add sufficient water to form a dough.

Sweet Rich Flan Pastry: add 10-15ml (2-3 tsp) caster sugar at the end of step 1.

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