… Baked Lemon Tarts – my picnic treat …

We had a 5-day long weekend in the beginning April! Hey 5 days is like the length of a normal work week (for the majority of us :P) Unlike May when the weather was either super hot or super miserable, there weather was nice and sunny throughout the Easter long weekend 🙂


I am glad that mr. iron man and I decided to go picnic in Tap Mun (a.k.a Grass Island) on Easter Monday, taking our time to enjoy and appreciate the creation God and spent some time reflecting on what we’d learned at church camp.

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Tap Mun is an outer island located in the North of Sai Kung East Country Park, it’s a bit far to travel to but it’s definitely a place worth visiting! We took bus 94 from Sai Kung bus terminus to Wong Shek Pier bus terminus, then took the ferry to Tap Mun from Wong Shek (on our way back we took the ‘kai to’ (街渡), which was faster but more expensive compared to the ferry)


The day before, we each prepared some picnic food. He made a Caprese salad (tomato with buffalo mozzarella) and some smoked salmon sandwiches. I made some small lemon tarts and used the half the pastry to make some spinach and mushroom tarts 😀 We also bought a small bottle of Jacob’s Creek pink sparkling wine to chill down and sip!
I came up with the idea of making these little tarts because I came across this video of a Taiwanese food blogger Durant 郭昱均. I particularly like baked lemon tarts, as I think the baked ones are more fragrant than lemon curd tarts.

Baked Lemon Tarts (adapted from Durant‘s recipe)
Makes a 18cm wide tart or 10 cupcake sized small tartlets
the pastry
… 150g flour
… 100g chilled butter, cut into cubes
… half an egg
… 1/2 tsp salt
… 15g sugar
… 12g milk
… a bit of extra butter to grease the pan
… extra flour for kneading
the filling
… 70g butter
… 120g sugar
… zest of a lemon
… 2 eggs
… 40g lemon juice (around 2 lemons)
the pastry
1. Preheat oven to 210*C
2. Sieve flour into a big bowl, then add in chilled butter cubes and rub the flour and butter with cool finger tips until the two resemble a coarse meal
3. Mix half a beaten egg, salt, sugar and milk together and pour it into the big bowl with flour and butter
4. Gently mix and knead the mixture until they are well incorporated
5. Wrap the dough in a cling wrap and put it into the fridge and chill for at 30 minutes
6. Grease the pie tin or the muffin tray with butter and evenly sprinkle some flour onto it
7. Sprinkle some flour on your worktop and take out the dough from the fridge. Use a rolling pin to roll out the dough (around 0.3mm thick). Sprinkle more flour onto the worktop if the dough becomes sticky.
8. If you are using a large pie tin, roll the dough until it is 3-5cm wider than the tin. If you are using a muffin tray, use a cup or a glass that is 2 cm wider than the hole to cut out circles from the dough, put the dough back together and roll it out again if you can’t cut out any more circles from the dough anymore
9. Transfer the pastry onto the pie tin or the muffin tray, gently press the pastry again the edges of the tin/ hole and cut out the bits that stick out.
10. Use a fork to prick holes all over the pie crust


11. Put the pie crust(s) into the fridge and let it/them  relax for 30 minutes
12. Put a piece of baking paper on top of the pie crust(s) and put baking stones, beans or uncooked rice on top of it
13. Lower the temperature to 190*C and bake for 12 minutes
14. Sprinkle flour on the pie crust(s) and use a brush to ‘sweep’ the flour into the holes, then brush on a layer of  egg
15. Bake for another 2-3 minutes
the filling
1. Change the temperature of the oven to 210*C
2. Melt the butter
3. Rub the lemon zest and sugar  with your fingertips to release the fragrance from the zest
4. Gently whisk in the eggs into the sugar and lemon zest, then add in lemon juice and lastly the melted butter (add 1/5 of the butter at a time). Be gentle so that mixture is just incorporated and minimal bubbles are formed.
5. Filter the filling with a sieve
6. Pour the filling into the pie tin/ muffin tray until it’s 90% filled


7. Lower the oven temperature to 190*C and bake for 25 minutes
8. Let the tart(s) cool down before releasing from tin/ tray

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