Lemon Tartlets

• 34 cup plain flour
• 2 tablespoons powdered sugar icing
• 1 12 tablespoons ground almonds
• 60 g butter
• 1 egg yolk
• 1 -2 teaspoon cold water
• 2 teaspoons finely grated fresh lemon rind
• 14 cup lemon juice
• 2 eggs
• 13 cup caster sugar
• 12 cup thickened cream
• whipped cream, to decorate
• candied lemon peel, rind to decorate

1. Lightly grease a 24 cup or 2x 12 cup cupcake tray (patty cakes size not muffin size).
2. Make a pastry by processing the flour, icing sugar, ground almonds, and butter in a food processer until well combined.
3. Add the egg yolk and water and process until ingredients come together.
4. Lightly knead the dough on a floured surface until smooth.
5. Cover dough and refridgerate for 30 minutes.
6. Roll out pastry dough between 2 sheets of baking paper until pastry is 3mm thick.
7. Cut into 24 rounds using a 6cm cutter.
8. Place pastry into prepared holes.
9. Combine the rind, juice, eggs, sugar and cream in a bowl or large jug and mix well.
10. Pour a little filling into each pastry shell, using all of the filling.
11. Bake in a pre-heated 180 degee C oven for about 20 minutes or until the filling is set and pastry lightly browned.
12. Serve decorated with a small dollop of whipped cream and a sliver of candied or fresh lemon zest if desired.

flour, powdered sugar icing, ground almonds, butter, egg yolk, cold water, lemon rind, lemon juice, eggs, caster sugar, cream, whipped cream, candied lemon

Taken from www.food.com/recipe/lemon-tartlets-70939 (may not work)