Lemon Tartlets

• FOR THE TARTS:
• 2 cups All-purpose Flour
• 1/4 cups Sugar
• 1 teaspoon Salt
• 3/4 cups Butter, Cut Into Cubes And Chilled
• 6 Tablespoons Ice Water
• 2 Tablespoons Whipping Cream
• FOR THE LEMON CURD:
• 5 whole Egg Yolks
• 1-1/4 cup Sugar
• 1/2 cups Fresh Lemon Juice
• 2 whole Lemons, Zested
• 1 stick Butter

1. FOR TART DOUGH:
2. Place flour, sugar and salt into a food processor and pulse to mix. Add chilled butter and pulse until crumbly. Add water and cream, 1 tablespoon at a time while pulsing. When dough comes together into a ball stop.
3. Place dough onto a lightly floured surface and knead just until it comes together (careful not to knead too much). Wrap in plastic wrap and chill for 1 hour.
4. Return dough to floured surface and cut into 6 equal sized pieces. Press into tartlet pans, prick steam holes in bottom using a fork and chill for 30 minutes.
5. Bake at 350F for 15-20 minutes. After cooling fill with Lemon Curd or Chocolate Pudding...
6. FOR LEMON CURD:
7. Beat egg yolks and sugar until pale yellow in color.
8. In a double boiler over medium heat, heat egg mixture gradually while stirring and adding juice and zest. Cook for 8 minutes. When it's done, it should coat the back of a spoon.
9. Remove from heat and add butter one tablespoon at a time. Let cool and place in airtight container and refrigerate for up to 2 weeks.
10. Once cooled, you can fill your tart shells.

tarts, allpurpose, ubc, salt, butter, water, whipping cream, lemon curd, egg yolks, sugar, lemon juice, lemons, butter

Taken from tastykitchen.com/recipes/desserts/lemon-tartlets/ (may not work)