Lemon tarts are a real pleasure to have. When I have homemade lemon curd, usually I make it a point to use it in my baking and enjoy the tangy taste. Usually first preference would be Lemon thumb print cookies by using healthy flours. Then comes the Braided bread and lastly, lemon tart, which my daughters just love to have and this time, one of my daughters tried to bake it and she enjoyed the healthy baking process. At first, we did try by using Oats and whole wheat together and second batch with only whole wheat flour. Both the trials worked out just fine. Oats and whole wheat tart shell was more like a cookie with added flaky texture and whole wheat shell was like any normal tart shell.
We normally like mini cup cake size of lemon tart, due to its tangy and sweet taste. So, giving the measurements for 12 – 14 mini tarts.
This is an Egg-less version and I will update both the versions.
How we did:
Flour – ¾ cup
Salt – ¼ tsp
Cold butter – 50 grams
Brown sugar – ¼ cup
Cold water – as needed.
Lemon curd – As needed
-If you are taking whole wheat flour, take ¾ cup. If you want to mix oats or any other flours of your choice, go ahead and use half the quantity of oats flour (by grinding ) or any other flour and half whole wheat flour.
-Now, take flour of your choice, salt and dry mix nicely. Add sugar powder and mix thoroughly.
-Add cold butter by cutting into chunks. Mix everything by using hand or processor. Until mixture looks crumbly.
-Now add couple of tablespoons of chilled water and make a dough. Keep it in an airtight box and allow to rest under refrigeration for 45 minutes.
-Pre heat oven at 170°C . Remove dough and roll the dough by using flour dusted platform.
-Take a cookie cutter, lay those circles in greased mini muffin pan. Bake for 10 minutes.
-Remove, fill with lemon curd, once again keep it in the oven and continue baking for 5 more minutes.
-Remove, cool and enjoy sweet and tangy/ lemony treat.