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Lemon Tarts

With their zesty lemon curd filling nestled in a golden, buttery tart shell, lemon tarts are a classic dessert loved for their refreshing tanginess. The touch of nutmeg oleoresin in the curd adds gentle warmth, creating a perfectly balanced flavour in every bite making it truly irresistible.

Nutmeg Oleoresin’s sweet and warm note complements the lemon’s citrus profile in the tart.

Method :

Mix all-purpose flour and powdered sugar. Add cold butter, crumb both and mix them properly. Add milk and make the dough and knead for 5 minutes. Cover it with parchment paper and keep it in the freezer for 30 minutes. Preheat the oven at 170o C for 10 minutes. Sheet out the tart roll with a rolling pin and place in the tart tin. Make holes with a fork and cut off the extra edges. Place the tart in the preheated oven and bake for 15 minutes. Remove and let it cool down.

For Lemon Curd:

Mix condensed milk, lime juice, nutmeg oleoresin, and lemon zest in a bowl. Add egg and mix well. Preheat the oven at 170oC for 10 minutes. Pour lemon curd in the baked tart sheet and bake for 8 minutes or till the lemon tart turns to a slight golden-brown layer. Remove and freeze it for 4 to 5 hours or overnight. Decorate with lemon slices and serve.
Portion size: 5 portions