lemon tarts with kaya filling Recipe
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Ingredients
- 1/2 cup sugar
- 1/2 cup butter
- 1/3 cup powdered sugar
- 1/2 cup vegetable oil
- 1 egg
- 1/2 teaspoon grated lemon zest
- 2 teaspoons lemon juice
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 2 1/2 cups flour
- Kaya jam
How to make lemon tarts with kaya filling
The lemon zest & juice amount I included in the batter was to taste, and the result was a rich and buttery tart base with an unmistakable lemon tanginess with every bite. The Kaya jam filling added a certain richness to the tart which makes you just sit back and enjoy the experience of the marriage between lemon, butter and Kaya crumbling away in the back of your mouth.
- Beat sugar, powdered sugar, lemon zest, lemon juice and butter till creamy.
- Mix rest of ingredients until a smooth dough is formed. Chill for 15 minutes wrapped in plastic wrap.
- Grease mini-muffin tins.
- Measure 1 Tbsp of dough. Roll into ball place one in each hole of mini tart pan. Using your thumb make a centre with the dough making sure that the dough in uniform size all around and not to thin on the top.
- Bake at 180C for 9 minutes or until dough is slightly firm but not set.
- Remove tart shells from oven working quickly and using the back of a rounded 1/2 tsp measuring spoon gently press a shallow indentation in each shell.
- Bake 4-5 minutes longer or until edges of shells are firm and golden.
- Let cool in the pan for 5 minutes.
- Cool completely before filling with Kaya.
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KamanKaman saysthose look so cute. what is kaya btw?
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ovenhaven saysyongfook: Do give it a try; the combination is great! KamanKaman: Thanks! :) Kaya is a kind of jam made with coconut milk and flavoured with pandan leaves. It's usually eaten with toast, or in Southeast Asian bakes and kueh.
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wow I would never have thought lemon and kaya work together - I really want to try this!