The combination with a little menthol flavour and a tangy taste of the lemon custard was divine.!
As peppermint and spearmint contain menthol which create the much loved cooling effect in the mouth,
and have a whole slew of medicinal benefits which soothes sore throats,……and many more,i plucked a
few leaves from my culinary patch and included as garnish and the Sunday dessert was splendid!
Coming to the shape of the tarts’ i have the fluted, and the plain tart moulds .I wanted to make this circle
shaped ones without the mould.No big deal folks…its a circle and a strip to line .Cut the circle to the size
of any ramekins, and make strips (cut to nearly 1 inch )and line it on the sides(do not forget to grease
before you place the dough.Seal the edges at the bottom .Prick the bottom with a fork and bake .These
baked tartlets can be stored in the fridge, and used to make quick desserts with your favourite fillings.
A note about the filling -It is lemon custard not lemon curd,and the quickest to make than lemon curd.
Moving to the recipe now….
For the tart pastry
1 cup all purpose flour
2 tbsp butter
2 tbsp powdered sugar
a pinch of salt
enough cold milk to bind the dough
Bind all the ingredients to a firm and soft dough .
Wrap with cling wrap and allow to stay in the fridge till filling is prepared.
After the resting time, roll out as instructed above and bake in a 180C oven for 15-20 mins.
For the lemon custard
3 cups milk (condensed milk can be used)
2 tbsp cornflour
extract from 2 -3 lime/lemon
1 tbsp grated rind of lime/lemon
5-6 tbsp sugar or to taste
spearmint leaves cut for topping
a little whipped cream to serve.
Heat the milk and sugar lightly.
Mix cornflour in a little milk/water and add to the milk.
Cook till custard is thick .
Add the lime juice and the rind gratings and remove from fire.
Allow to cool and fill in the baked shells.
Top with the mint leaves and a little fresh cream.
(I had no time to decorate with cream,just poured a little to serve.You could decorate with whipped cream )