Name: Lemon Strawberry Blossom Tarts
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8 servings
Ingredients: 1 lemon (zest and juice); 2 egg yolks; 3 tablespoons sugar; 3 tablespoons cornstarch; 600 ml milk; A few drops of lemon extract; 1 egg; 125 g melted butter; 60 g sugar; 1 tablespoon vanilla extract; Pinch of salt; 300 g flour; 1 teaspoon baking powder; 8 strawberries (or fruit of your choice); Chocolate chips; Caster sugar

Directions

1. Step

In a mixing bowl, combine melted butter, sugar, egg, and vanilla extract. Mix well. Add salt, flour, and baking powder to the mixture. Stir until a soft dough forms.

2. Step

Shape the dough into a ball, then roll it out. Use a design mold or cookie cutter to cut out shapes. Place the dough shapes into a round bowl or baking dish. Bake in a preheated oven at 180°C (350°F) for 15–20 minutes, or until golden brown.

3. Step

In a saucepan, whisk together egg yolks, sugar, and cornstarch. Gradually add milk and lemon zest, stirring to combine. Cook over low heat, stirring constantly, until the mixture thickens. Remove from heat and stir in butter and lemon extract.

4. Step

Spoon the lemon cream into the center of the baked cakes. Top with strawberries (or your chosen fruit). Sprinkle chocolate chips and caster sugar over the top for garnish. Enjoy your delightful lemon-strawberry mini cakes!