Greek Lemon & Rosemary Tarts

Ooh I love a nice tart! A family favourite was a traditional apple tart with the top layer of pastry removed to sprinkle on another layer of sugar! Am shocked that I only ever have had two fillings in my teeth. :-)

I have a penchant for lemony desserts, I love the tang of the lemons fighting against the sweet flavours. This is a great recipe and unusual as it sounds the rosemary in the pastry is a fantastic complementing flavour.
This recipe makes four mini tarts so increase/decrease as needed.

For the pastry crust you will need:

60g butter
50g icing sugar
Tiny pinch of salt
125g of flour
1 egg yolk
2 sprigs of rosemary, finely chopped
2tbsp water

Cream the butter,sugar & salt together.
Add in flour and egg yolk and rub until the mixture looks like breadcrumbs.
Add the rosemary.
Add just enough water to form a dough.
Place onto a floured surface and pat into a sausage shape.
Cover in clingfilm and refrigerate.

For the lemon filling you will need:

125ml Greek yoghurt
50g caster sugar
1 egg
60ml lemon juice
1tsp lemon zest

Combine the yoghurt and caster sugar together and mix well.
Whisk in the egg yolk.
Stir in the lemon juice and zest.

Preheat oven to 180 degrees.
Line the four tart tins with the pastry. I cut slivers of the sausage shape and press the pieces together in the tin before trimming the excess.
Prick the bases with a fork and place in the oven for 15 minutes or until golden.
Leave to cool for 5 minutes before pouring the lemon filling in and return to oven for approximately 20 mins.
There should be a slight wobble to the centre.
Leave to cool before decorating with some lemon and rosemary.

Thanks to all of you for taking the time to read my blog. I enjoy updating it so much and I really appreciate all of your support and encouragement along the way. xx

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