Lemon Tartlets

FOR TART DOUGH:
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.

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.

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.

Bake at 350F for 15-20 minutes. After cooling fill with Lemon Curd or Chocolate Pudding…

FOR LEMON CURD:
Beat egg yolks and sugar until pale yellow in color.

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.

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.

Once cooled, you can fill your tart shells.