brûlée lemon tarts
1 cup (250ml) single (pouring) cream
3 egg yolks, extra
½ cup (110g) caster (superfine) sugar
½ cup (125ml) lemon juice
14 x 9cm store-bought shortcrust pastry cases
2 tablespoons white (granulated) sugar
Preheat oven to 140°C (275°F). Place the cream, eggs, extra yolks, caster sugar and lemon juice in a large bowl and whisk until smooth. Strain the mixture into a jug. Place the pastry cases on a large baking tray. Divide the lemon mixture between the pastry cases and cook for 12 minutes or until the filling is just set. Set aside to cool completely.
Sprinkle the tops of each tart with white sugar and use a kitchen blowtorch to brûlée. Set aside to cool before serving. MAKES 14.