This is actually a combination of two of our favourite recipes – Lemon Butter and Sweet Vanilla Pastry.

You can make mini tarts as shown in the photo, or one large tart for a dinner party, either way, this recipe will be a show stopper.

Lime, or even orange, would work well too.  Simply substitute the same quantity of lemon juice, with lime or orange juice.

If you enjoy this recipe and you are after more yummy desserts, please check out our cookbook range – everyday additive-free.

We have a collection of over 300+ recipes and a whole heap of information regarding additives to help you navigate the supermarket.

February 20, 2018
  • 55m
  • 15m
  • 1h
  • 12-15

Ingredients

  • 2 tbsp. butter

Lemon Butter Ingredients

  • 90 g fresh lemon juice
  • 100 g caster sugar
  • 60 g butter
  • 1 egg

Sweet Vanilla Pastry Ingredients

  • 230 g plain flour
  • 40 g icing sugar
  • 130 g cold butter
  • 1 tsp. vanilla bean paste
  • 2 1/2 tbsp. cold water

Instructions

Thermal Cooking Method

  1. To make lemon butter insert whipping tool and ingredients to the mixing jug and cook for 8 minutes/80°C/speed 3. It is ready when the mixture sticks to the back of a spoon, otherwise continue cooking for a few extra minutes.
  2. Store in a glass jar in the fridge and allow to cool down while you make the pastry.
  3. Preheat oven to 180°C and clean and dry the mixing jug.
  4. Add flour, icing sugar and cold butter to the mixing jug and knead for 30 seconds.
  5. Add vanilla bean paste and cold water. Knead for a further minute or until it all comes together.
  6. Form pastry into a ball. Cover and refrigerate for 30 minutes.
  7. Using two sheets of baking paper, roll the dough between them until 2mm thick.
  8. Grease the tart dish(es) with a little butter, then press the pastry into the dish. Blind bake the pastry before filling.
  9. To blind bake use pie weights or cover the pastry with a sheet of baking paper and fill with rice. Cook for 15 minutes. If making one large tart, blind bake the pastry for a few extra minutes to cook through.
  10. Allow pastry cases to cool before filling with lemon butter. Decorate with some fresh raspberries, strawberries or blueberries and serve with freshly whipped cream or a sprinkle of icing sugar.
  11. Store any leftover lemon butter in a sterilised glass jar in the fridge for up to a week.

Traditional Cooking Method

  1. To make lemon butter, add all ingredients to a pot and cook on medium heat for 8 minutes, whisking continuously. It is ready when the mixture sticks to the back of a spoon, otherwise continue cooking for a few extra minutes.
  2. Store in a glass jar in the fridge and allow to cool down while you make the pastry.
  3. Preheat oven to 180°C.
  4. In a large mixing bowl, add flour, icing sugar and butter, vanilla bean paste and water and knead until it comes together.
  5. Form pastry into a ball. Cover and refrigerate for at least 30 minutes.
  6. Using two sheets of baking paper, roll the dough between them until 2mm thick.
  7. Grease the tart dish(es) with a little butter, then press the pastry into the dish. Blind bake the pastry before filling.
  8. To blind bake use pie weights or cover the pastry with a sheet of baking paper and fill with rice. Cook for 15 minutes. If making one large tart, blind bake the pastry for a few extra minutes to cook through.
  9. Allow pastry cases to cool before filling with lemon butter. Decorate with some fresh raspberries, strawberries or blueberries and serve with freshly whipped cream or a sprinkle of icing sugar.
  10. Store any leftover lemon butter in a sterilised glass jar in the fridge for up to a week.
  • 12-15