Lemon Custard Tart

Ingredients:

Pastry:

2 cups sweet butter
1/2 cup sugar
3 egg yolks
1/2 pinch salt
vanilla
2 cups all-purpose flour

Lemon Custard:

3 eggs
1/2 cup sugar
3/4 cup 35% cream
2 lemons juiced
2 lemons zested

Preparation:

For the Pastry:

In a bowl mix butter and sugar. Beat lightly until smooth. Add the
yolks, salt and vanilla. Add the flour and mix just long enough to
make a smooth dough. Let rest and refrigerate for 1 hour.

For the Custard:

Whisk all ingredients, cover and refrigerate for 1 hour.

Preheat oven to 375 degrees F.

Roll out pastry to 1/6 inch thick. Using 4 inch plain cutter, cut out
6 circles. Line the individual tart forms (muffin tins work well) with
the pastry and refrigerate for 20 minutes. Bake the tarts for 10
minutes.

Reduce the oven temperature to 250 degrees F. Fill the tarts with the
lemon custard using 2 ounces (1/4 cup) per tart. Bake for 20 to 25
minutes.