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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Extremely light, crumbly and fool-proof. Ingredients:
8 ounces softened butter |
2 ounces cornflour (cornstarch) |
3 ounces icing sugar (fine sugar) |
6 ounces all-purpose flour |
1 teaspoon finely grated fresh lemon rind, microplane is good |
2 tablespoons icing sugar |
2 tablespoons lemon curd |
Directions:
1. Put all the cake ingredients in a mixer or food processor and process until soft.
2. Put the mixture into a piping-bag with a 1 inch fluted nozzle and pipe into 12 paper liners placed in a bun tin, using a circular movement.
3. Bake in a pre-heated oven 350F until pale in colour.
4. Transfer to a wire cooling rack.
5. When cool, sift the icing sugar over the tops, and put a little lemon in the centre of each tart.
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