If I haven’t already mentioned it, I’ll say it again. I LOVE Lemon Tarts. So when I was planning some themed Easter bakes obviously Lemon Tarts had to find their way in there somehow. Then I saw it, Mini Flower Lemon Tarts, an adorable bite sized dessert perfect for parties and entertaining.
I’m always looking for creative ways to adapt recipes in the kitchen and I just loved this version on SugarApron, who uses flakey pastry and lemon curd. HEAVEN.
I wanted to do it a little differently though with sweet shortcrust pastry and Cake Angels Zingy Lemon Frosting and Super Sour Sprinkles and the result? A super delicate, delicious and somewhat sophisticated little treat which is actually so simple to make.
It’s also, I might just add, a fantastic alternative to chocolate this Easter.
Makes| 6-8 tarts
Prep time| 1 hour (including 30 mins chilling time)
Baking time| 10-20 minutes
150g plain flour
75g unsalted butter
50g icing sugar
1 egg yolk
1tbsp Apricot Jam
Preheat the oven to 170C and have a 12-hole mini cupcake tin ready.
Put the flour and unsalted butter in a bowl and rub together with your fingertips until it resembles breadcrumbs. Stir through the icing sugar and a pinch of salt then add 1 egg yolk.
Bring the mixture together with your hands until it forms a dough and knead a little to shape into a smooth ball (try not to over-knead as it will make the pastry tough). If the pastry feels too dry to form a dough, add 1 tbsp water.
Flatten it out into a disc, wrap it in cling film, then chill for at least 30 mins before rolling out.
Once chilled dust a kitchen surface with flour and roll out your pastry to approx 1cm thick. Using a flower cutter approx 10cm wide cut out 6-8 flower shapes, bringing the pastry back together and re-rolling as required.
Carefully place each flower shape into the holes of your mini cupcake tray and push it down so you have the flower petals resting over the edge. Fill the holes with a square of baking paper and some baking beans then bake for 10 minutes, then remove the baking beans and bake for a final 5 minutes until golden brown and cooked through. Depending how thick your pastry is you may need 5 additional minutes, if the bottom of the flower is still raw underneath pop back in the oven. Remove the pastry flowers from the tin and leave to cool for 30 minutes.
To decorate, firstly glaze each flower with apricot jam using a pastry brush. Then, attach the piping nozzle of the Cake Angels Lemon Frosting pouch and pipe peaks of the frosting into each flower hole. Flatten the peak down with a wet spoon or clean finger then top it with the Cake Angels Super Sours Sprinkles.
Serve immediately and enjoy.
Looking for more ways to get creative in the kitchen? Head to Cake Angels Recipe Page for loads more exciting ways to bake with their products.