Chef Kajibs Lemon Tartlets that are baked out of our Relais & Chateaux, Sher Bagh Kitchen are getting more and more popular by the day! I quickly learnt that they have always been a favourite of friends, family and guests visiting Sher Bagh, Ranthambhore, for many years, and I can understand why. They are yummy!
Perfectly bite sized to cure that post lunch sweet craving, and fill you with energy before heading off on Safari, these delicious tartlets are made from scratch and served with a sprig of fresh mint from the Sher Bagh Organic garden and garnished with a slice of fresh lemon, also grown at camp.
They are perfect to have on a hot day, as the lemon curd filling is refreshingly sharp and citrusy. B The sweet, buttery, short crust pastry is hand made each morning.
Everybody who visits us seems to adore them and requests to serve these on a daily basis have been flooding in. With this in mind, after much deliberation us Chefs of Sher Bagh decided it was about time to share the recipe! So here you go.. this Recipe makes 25 of Kaji’s Lemon Tartlets!
Lemon Curd B (To be made the day before)
16 Egg yolks
250g Caster Sugar
10 Indian lemons
Squeeze the lemon juice from your 10 lemons into a glass or jug.
Over a low heat, using a Bain Marie, melt the sugar and butter together. Stir in the yolks and then the juice of the lemons. B
Stir constantly over a low heat until the curd has thickened.
Leave to cool, cover and then refrigerate over night.
150g Icing sugar
450g Plain flour
Few Drops of Vanilla Essence
Preheat the oven to 180c.
Next up pour the butter and sugar into a bowl and start beating them together.
Add the egg and vanilla and continue to beat
Then sift the flour into the bowl and mix together well.
Lining the Tartlet cases
Take enough pastry to give you the size of a ping-pong ball, place it into the base of the metal tartlet tin and push with your fingertips to spread out the pasty so it is lining the tin.
Ensure that it is of an even thickness all over of about 3mm. Make sure you have pushed the pastry into all of the curves and corners or your going to end up with crumbling cases!
Using a sharp knife cut around the edge to remove any excess pastry.
Repeat this until you have filled all of the 25 tartlet tins.
Blind baking the pastry (Also known as partially baking!)
Cut out circular pieces of tin foil and push each piece into each of the tartlets covering the pastry and lining it. Then pour a handful of baking beans into each one, ensuring to push the beans into all of the corners.
Transfer the pastry cases onto a baking tray and bake for 20 minutes until lightly golden brown.
Remove the tin foil and the baking beans.
Once the tart cases have cooled, remove them from their tins and fill each one with 2 tsp of lemon curd. Smooth the top down with the back of a teaspoon.
Serve with a garnish of fresh mint and a finely cut lemon slice. Et Voila!
If they haven’t quite turned out like Kaji’s, you know where to come back for a lesson!
(P.S If you find you have any leftover lemon curd.. here’s a secret.. It’s delicious for spreading on toast!)