Makes 24 mini lemon curd tarts.
Place the egg yolks, butter, sugar and vanilla essence in a blender and add the sifted flour. Blend to a pastry and then place in the fridge and allow to rest for 1 hour.
For the lemon curd: place the butter, sugar, egg yolks, lemon zest and juice in a heatproof bowl and place over a pan of simmering water. Whisk constantly until the mixture begins to thicken. Remove from the heat and pass the mixture through a sieve to obtain a smooth curd. Place in a piping bag until ready to assemble your tarts.
Roll out the pastry and then cut out 24 circles and line your muffin tins. Bake blind with another tray on top.
To serve: pipe some of the lemon curd into each tartlet case and garnish with a little candied lemon zest.
«Bake the tartlet cases in advance and then pipe in the lemon curd just before serving - this will ensure that the pastry remains crisp.»