When we ran our little patisserie stall at the Barossa Farmers Market in the Carême early years, these tarts were always our most popular item, people still stop us today and wax lyrical about those ‘lemon tarts’… The recipe originates from the beautiful Tartine Bakery in San Francisco.
Step 7 to 12 uses the traditional stove top method to make the lemon cream. Step 13 to 14 is the Thermomix method.
Utensils: 10 x 8cm fluted tart tins or 1 x 23cm tart to serve 8