Lemon Tarts Recipe From Tilly Pamment| Homes To Love

Ingredients

• 1/2 quantity Short Sweet Pastry (see below), rested
• A little plain flour, to dust
• Thick (double) cream, to serve (optional)
• 110g caster (superfine) sugar
• Finely grated zest of 1 lemon
• 2 teaspoons lemon thyme leaves
• 1 egg, plus 3 yolks
• 2 teaspoons plain (all-purpose) flour
• Pinch of fine sea salt
• 125ml lemon juice (from 3-4 lemons)
• 125ml pure (single) cream
• 200g unsalted butter, softened
• 40g icing (confectioners') sugar mixture
• 1 teaspoon vanilla bean paste
• 1 egg, lightly beaten
• 350g plain (all-purpose) flour
• 1/4 teaspoon fine sea salt