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LEMON BUTTER TARTS (Makes 30 tarts) Dough Ingredients 140G Plain Flour Pinch of Salt 30g Ground Almonds 100g Butter 60g Icing Sugar 1 Egg Yolk ½ tsp Vanilla Essence Topping Ingredients  p; 1 Egg 110g Caster Sugar 1 Grated Lemon Peel 60ml Lemon Juice 25g Butter Method 1. Place plain flour, salt, ground almonds and icing sugar into a mixing bowl. 2. Use K beater and mix at low speed. 3. Add butter egg yolk and vanilla essence and knead until it becomes a soft dough. 4. Chill for about 1 hour. 5. Preheat oven at 170° C to 180° C. 6. Roll out dough until 2mm to 3mm thick and cut into round shapes. Pinch a small amount of dough and rub into a 5cm long strip. Coil on top of the roung flat dough. 7. Bake for about 15 to 20 minutes or until light golden. 8. Using a balloon whisk, beat egg and sugar until fluffy. 9. Add butter and continue to whisk until combined. 10. Add lemon peel and lemon juice and mix evenly. 11. Use method like double boiling to cook mixture, stirring until mixture becomes thick. Leave to cool. 12. Refridgerate for about an hour. 13. Scoop ½ to ¾ tsp of mixture on top of each tart and refridgerate for the topping to be more firm. 14. Decorate with whip cream before serving (Optional).
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