Tiny Lemon Tarts with Sweet Cream and Mint

Prep Time: 30 minutes
Total Time: 4 hours to overnight

I created these for a cooking demo for a really wonderful organization called Bake Me Home. I hope you’ll check out their site and their mission and consider helping them help others “one cookie at a time”.

Directions

Whisk the sugar, milk, egg yolks, lemon juice and cornstarch in a medium, heavy saucepan. Cook over medium heat, stirring until mixture becomes thick and yellow. Remove from heat. Stir in butter. Cool slightly; stir in sour cream.

Spoon or pipe about 1 tablespoon of filling to mini tart shells. Chill at least 4 hours before serving. Garnish with sweetened whipped cream, fresh mint and lemon zest.

Yield:	36 tiny tarts

What's Needed:

36 mini tart shells

Filling:
1 cup sugar
1 cup milk
3 egg yolks
Juice of 2 lemons (1/2 cup)
3 1/2 tablespoons cornstarch
1 tablespoon cold butter
¼ cup sour cream
Sweetened whipped cream, lemon zest and mint leaves for garnish

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Recipe brought
to you by Amy Tobin

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