Lemon Crumble Tarts!

Hello fellow food lovers!

Our lemon crumble tart was made today by request from one of our readers! I love my lemons, and i'm sure you all do too,  especially when they're part of a dessert recipe. Some people like to vary between ultra-sweet desserts with a burst of citrus. It's acidity marries wonderfully with cheese fillings used in cheesecakes & tarts and keeps them from being too sweet and heavy.

If you have any requests/ideas/suggestions, or if you'd like to see your own recipe on the blog with your name, or even a personal shout out to somebody special, accompanied by a heart-felt sweet of your choice, suited to the occasion - join us on our Facebook page:

http://www.facebook.com/pages/Nomnoms-with-may/169167019827901

In the meantime...Enjoy the photos!

get your gear ready!

Galzone from Denmark - recently discovered this brand which has the funkiest coloured bowls + plates as well as mini-tart ceramics - sold at ZoneCompany 

Walkers stem ginger biscuits add a strong kick to the all time favourite McVities Digestive! so mix them up!

old school rolling pin

gather all the cookies your using together into a sealable plastic bag

roll over the bag until the biscuits are broken down into tiny pieces - see texture below (make sure its sealed shut)

of sugar

amazing on their own for those of you who like strong spices!

plain white sugar - doesn't need to be ground into fine sugar this time, save yourself the hassle :) (it'll melt in the oven anyway)

spread around evenly

1/3 cup of melted butter in with the biscuit mix

combine the ingredients together to get one nice texture to get your thick/soft biscuit base

if your working with mini plates like i am, drop some biscuit mix into each bowl until your able to cover the bottom of the plate by creating a thin base

push it around with your fingers, then get a tablespoon and use to flatten and even out the base

should leave the majority of space for the lemon filling

time to separate your eggs! the egg yolks need to go alone, as do the egg whites. If you haven't got this handy dandy Egg Separator (bought from Crate&Barrel) at home, just try to make a minor crack in the shell and separate them carefully into different plates.
Tip: this is very difficult to do, with or without tools, unless your eggs are at room temperature! 

beat until thick and pale

Tips to beat egg whites:
1. Make sure bowl and electric mixer are dry - water will interfere in creating the buoyant foam
2. pinch of salt to firm it up
3. make sure your eggs are fresh!
4. 30 seconds to 1 minute to reach the frothy stage

almost there!

bubbly and frothy foam!

fold into egg yolks

light creamy consistency 

lemon love (1 1/2 - 2 lemon juice + zest)

:)

as much as you can but be sure to avoid grating the white bit under the yellow skin which is quite bitter

squeeze the yummy juices out

Now thats the stuff! + 1 whole can of it! add into the liquid mixture and your done with the lemon filling! 

fill the rest

the filling does rise in the oven but goes back down slightly once cooled

ginger snap cookies for the crumble on top!

sprinkle with love

see you in 40 mins (180 C)

tick tock tick tock

DING!! nice and hot out the oven!

try to ensure the texture of the surface is light and slightly crumbly

golden around the edges

4 lemon crumble tarts!

one could never fill you up ;)

yum

ready for serving :)

enjoy with a cup of lemon tea + slice of lime

take a deep breath...

:) 

Buon Appetito Tutti!