Lemon Tarts Recipe | Food Diaries | Zarnak Sidhwa | Dessert

Method:
For the pie crust, mix flour, salt and sugar. Add in chilled water and cubed chilled butter and mix using a pastry blender, or fork but not your hands. Once a dough forms, put in cling and chill. Remove from fridge and roll out onto a floured surface, then line in a 8” tart tin or small tartlets and prick with a fork, line with greaseproof paper and beans or rice, bake blind for 10 minutes on 180 degrees C and then remove paper and beans and bake a further 15-20 minutes or till golden. Tartlets will take lesser time in oven as compared to a large tart base. Remove and cool.
For the lemon curd, mix eggs, egg yolks, lemon juice, caster sugar, lemon rind and butter, whisk well till it combines. Place the bowl on a saucepan filled with water, let cook and in between keep whisking until the mixture thickens and turns to a thick lemon curd. Cool. Just before serving, spoon or pipe the lemon curd into the prepared pie crust. Chill before serving.

Method:
Heat oil. Add in the cumin seeds, garlic and onion and saute on medium heat until the onion has turned light pink and translucent. Once the onions are ready; add in the turmeric powder, chili powder and stir for a few seconds. Finally add in the coconut milk, the vegetable stock and the Dijon mustard. Add in the salt and check the spice and salt levels. Adjust to suit your taste. Finally stir in the steamed vegetables; turn the heat to low, cover the pan and simmer the curry 3 to 4 minutes.