Fruit filled but dairy-free, these mouth-watering lemon tarts are everything your next afternoon tea needs.
For the pastry:
Preheat the oven to 200°C.
Combine dry ingredients (flour, almond meal, and icing mixture) in a bowl.
Dice the lard and add to the dry mixture.
Using your fingers, press and combine the lard into the dry ingredients until it is a sand-like texture.
Add eggs and combine.
Wrap pastry in cling film and rest in fridge for 10-15 minutes.
Roll out pastry between 2 sheets of baking paper.
Line 6 large tart cases with the pastry, and using a fork, pierce holes in the base.
Line the pastry with foil, and use pie weights or rice to hold it down.
Blind bake for 15 minutes, remove foil and weights and bake for a further 5-10 minutes uncovered.
Remove from the oven and cool.
For the lemon curd:
Grate the zest of 4 lemons and set aside.
Juice the lemons and set aside with the zest.
Whisk whole eggs, egg yolks and sugar in a saucepan over heat, until smooth.
Add the butter, lemon juice and zest and whisk continuously until thickened.
Strain through a sieve into a glass bowl and put into the freezer.
For the decoration:
Cut the stems of the strawberries and cut them in half.
Peel the kiwi fruits and cut into slices.
For the glaze:
Add all of the ingredients in a saucepan and whisk over heat until combined.
Let the mixture thicken.
Take off heat, and rest.
Fill the tart cases to the top with lemon curd.
Around the outside edge, arrange the strawberries, cut side up.
Place a kiwi fruit slice in the centre, and then fill between the strawberries and kiwi with blueberries.
Apply glaze over all of the fruit.
Put to the side to set.
Nutritional analysis per serving (20 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
This recipe has not been edited or tested by the Bake Off Food Department
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