Lemon and Sunny Via® agave syrup tartlets

Preparation

Making the pastry

1. Put the flour, salt, diced softened butter and Sunny Via® agave syrup into a large bowl.
2. Rub through your fingertips until the mixture resembles breadcrumbs.
3. Add the egg and mix to form the dough.
4. Add a little water if required. Make the dough into a ball as soon as all of the ingredients are mixed in.  
5. Wrap in cling film and transfer to the fridge for 2 hours. 
6. Roll the pastry out on a floured surface, then use a pastry cutter to cut out circles approximately 8cm in diameter.
7. Prick the base with a fork and blind bake in an oven preheated to 200°C for 5 minutes. Turn the temperature down to 180°C and bake for a further 10 minutes. Allow to cool on a cooling rack.

Making the lemon filling

1. Zest the lemons then squeeze them to obtain 150ml of juice.
2. Put the juice and zest into a saucepan and heat gently.
3. At the same time, strongly whisk the eggs with the Sunny Via® agave syrup in a large bowl. Add the corn starch and continue to whisk.
4. Continue to whisk as you gradually add the warm lemon juice.
5. Immediately pour the mixture into the saucepan and heat gently, stirring until it thickens.
6. Transfer to a dish, place a layer of cling film directly onto the mixture and allow to cool for at least 2 hours.

Assembling the tartlets

1. Pour the lemon filling into the tart bases up to the ¾ mark.
2. Decorate with a few mint leaves or verbena leaves and lime wedges. A deliciously fresh desert !