Recipe adapted from taste.com.au

Lemon custard flowers recipe

Name: Lemon custard flowers recipe
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 16
Ingredients: 2 sheets shortcrust pastry, thawed; 160g (2/3 cup) French Vanilla Double Thick Custard; 40.00 ml lemon curd; Icing sugar, to dust; 2 tsp finely grated lemon rind

(0)

servings

16

prep time

35m

cook time

15m

0 people saved this recipe.

When I was young, I knew it was going to be a great afternoon if I could smell sweet, buttery and lemony scents wafting through the kitchen. So, I’ve created this twist on a classic lemon custard tart that tastes just like my childhood and will be a huge success with adults and kids alike. These lemon custard flowers are a deliciously cute sweet treat, that is a favourite in my home as the acidity of the lemon curd balances out all that sugary goodness. While I love crumbly, buttery shortcrust pastry, I think it needs to be paired with an addition like custard to offset any potential dryness and leave you with a melt-in-your-mouth dessert.

5 Ingredients

4 Method Steps

2 sheets shortcrust pastry, thawed

160g (2/3 cup) French Vanilla Double Thick Custard

40.00 ml lemon curd

Icing sugar, to dust

2 tsp finely grated lemon rind

Step 1

Preheat oven to 180C/160C fan forced. Lightly grease six holes of a 12-hole 30ml mini muffin pan, alternating the holes you grease.

Step 2

Use a 9cm flower pastry cutter to cut out 16 flower shapes from the pastry. Press 6 flowers gently into the greased holes, keeping the petals flat on the surface of the pans. Place in the fridge for 10 minutes to chill.

Step 3

Prick the pastry bases with a fork. Bake for 10‑15 minutes or until lightly browned and cooked through. Set aside to cool completely. Repeat with the remaining pastry to make 16 flowers.

Step 4

Spoon custard and curd into 2 separate sealable plastic bags. Snip off a corner of each bag, 1.5cm from the end. Pipe curd into the base of the pastry cases. Pipe the custard over the top. Dust with icing sugar. Sprinkle centres with lemon rind. Serve immediately.