Russell van Kraayenburg

Lemon Tea Mini Tarts with a Cherry on Top

Preparation info
  • Yield:

    8

    (2-inch) mini tarts
    • Difficulty

      Easy

    • Ready in

      2 hr 30

Appears in
Making Dough
Making Dough

By Russell van Kraayenburg

Published 2015

  • About

THE RECIPE I love tea and the unique flavor it can bring to a dish. Here, I’ve paired black tea–infused custard with lemon whipped cream, a couple tart cherries, and a sweet drizzle of honey. I only wish I could make my morning tea taste so good.

Ingredients

Method

  1. Preheat oven to 375°F. On a lightly floured surface roll short-crust dough to ⅛ inch thick with a rolling pin. Cut out 8 (4inch) circles with a cookie cutter. Carefully push each circle into a 2-inch tart pan with a removable bottom. Fold excess dough back down

Photos