Lemon & Thyme Tartlet

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Today is Daffodil Day. And here in Drogheda the town has turned yellow, with local shop owners showing their support for this worthy cause. Today has to be the most important of all days for the Irish Cancer Society, as it is the largest single fund-raising activity and is responsible for around 12% of all funds raised for the charity. The Irish Cancer Society provides a free National Cancer Helpline with a team of specialist cancer nurses who offer support and advice, Free home-care nursing service, Night Nursing for families who are nursing a seriously ill relative with cancer at home, Hospital based cancer liaison nurses and much more.

You too can help today by buying a Daffodil pin from one of the many yellow warriors situated around the country. You can also call 1860606060 to make donation or text ‘Daff’ TO 50300. Please share this message with as many people as you can. Thank you.

In the meantime here is our awareness of the Daffodil Day campaign.

The Ingredients:

(Makes 6 mini tartlets)

For Shortcrust Pastry
8 oz plain flour
Pinch salt
2 tsp caster sugar
4 sprigs of fresh thyme (remove leaves)
Zest of half a lemon
4 oz cold unsalted butter
1 free range organic egg yolk
1-2 tbsp cold water

For Lemon Curd
100g caster sugar
7tbsp cornflour
2-3 tbsp cold water
4 large lemons (zest & juice)
60ml water
6 free range organic egg yolks
100g unsalted butter

For Topping
5-6 tbsp icing sugar

The Make:

Start by preparing the shortcrust pastry. Combine flour, salt, caster sugar, lemon zest and fresh thyme leaves in a bowl and mix well. Then add the butter and rub together well with your fingers to create the pastry. Bring together with egg yolk and a splash of cold water. Wrap in cling film and leave to chill in the fridge for 30 mins.

Grease 6 x 10cm mini tart pans. Roll out pastry with a dusting of flour and line each pan with pastry. Remove any excess pastry from sides. Gently tap the base of pastry case with a fork to create tiny holes. Line each case with baking parchment and fill with baking beans. Place tart case in an oven tray and bake in the oven at 180 fan for 15 mins. Remove baking beans and parchment and egg wash pastry case. Place back in the oven for 10 mins until lightly golden.

Prepare lemon curd by combining caster sugar and cornflour with 2-3 tbsp of cold water and stir until it reaches a paste consistency (add more water if necessary). Pour 60ml water into a saucepan with the lemon zest and bring to the boil. Pour hot liquid into the cornflour mix and whisk until smooth. Now whisk in the egg yolks, lemon juice, butter. Put the mixture back into the saucepan at a low heat and stir constantly until it has thickened to a curd.

Pour curd filling into each shortcrust pastry case and bake in the oven for 15-20 mins. Remove and allow to cool and set for 10mins.

Now dust each tart with icing sugar and using a blow torch melt the icing sugar until you create a glaze of light golden caramelized sugar.

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You can enjoy your tartlet with a Willy Wonka inspired daffodil cup and saucer. Take two cups of caster sugar and 1 cup of water and mix in a pot. Bring to a boil. Once bubbling add 3/4 drops of yellow food colouring. You can also add your flavour now. I used 2 tsp of vanilla extract. Bring sugar syrup up to 150C using a thermometer. Take a large oven tray and line it with grease proof paper. Once syrup is at temperature, very carefully pour it out onto tray. Let it evenly spread on tray. Keep an eye on it at this stage as it sets quick. Using a metal spoon try and see if the edge will peel away from the paper. Take a small tea cup and grease it with sunflower oil. Take your sheet of soft candy and mould it into the cup. Use any excess candy to make a saucer. You can use a kitchen scissors to trim your cup to shape.

Remember:

You too can help today by buying a Daffodil pin from one of the many yellow warriors situated around the country. You can also call 1860606060 to make donation or text ‘Daff’ TO 50300. Please share this message with as many people as you can. Thank you.

Enjoy.

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