A quick summer supper of shrimp and fettuccine includes fresh tomatoes and spinach, fresh herbs, and fresh mozzarella.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 6 |
| Yield: | 6 mini tarts |
Ingredients
- 1 cup white sugar
- ⅓ cup fresh lemon juice
- 3 large eggs
- 3 tablespoons all-purpose flour
- 1 tablespoon lemon zest
- 2 cups all-purpose flour
- 1 cup unsalted butter, softened
- ½ cup white sugar
- ½ teaspoon kosher salt
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine sugar, lemon juice, eggs, flour, and lemon zest for filling together in a large mixing bowl, and whisk until well blended. Set aside.
- Combine flour, butter, sugar, and salt for crust in the bowl of a food processor and pulse several times, until the dough begins to come together in a ball.
- Divide the dough into 6 equal portions, placing dough portions in each well of a nonstick 6-well mini tart pan. Press dough over the bottom of each well and up the sides.
- Bake in the preheated oven until the filling is set and the crust is lightly browned, 25 to 30 minutes. Cool on a wire rack until mini tarts reach room temperature.
Nutrition Facts
| Calories | 670 kcal |
| Carbohydrate | 86 g |
| Cholesterol | 174 mg |
| Dietary Fiber | 1 g |
| Protein | 8 g |
| Saturated Fat | 20 g |
| Sodium | 200 mg |
| Sugars | 51 g |
| Fat | 34 g |
| Unsaturated Fat | 0 g |
Reviews
These were very easy to make and are delicious. The other reviewer is correct, it does make more than 6 tarts.
Be prepared for a new addiction, they are that good. Lemon curd is to die for with a short bread that melts in your mouth. That said If these are mini tarts you’ll get a lot more than 6, I get 10 large tarts with left over curd to boot.