Sufra Dayma: Creamy Lemon Tarts By Moushira Abdel-Malek Serves 4 Ingredients: 4 sheets prepared frozen short-crust pastry 4 eggs 1 tsp vanilla extract ¾ cup sugar ½ cup lemon juice ¼ cup water 2 tsp grated lemon rind 125 gms mascarpone cheese (or) fresh cream ½ cup whipped cream Method: Cut pastry into 4 x16 cm circles. Press into 4 x10 cm individual flan tins. Prick bases in several places. Fill with scrunched foil. Bake blind in a preheated moderate oven (180 degrees) for 10 to 15 minutes or until cooked. Remove foil and return to oven for 5 more minutes. Allow to cool. Whisk eggs, vanilla and sugar together in a heat-resistant bowl until combined. Stir in juice, rind and water. Add cheese. Place bowl over a saucepan of simmering water. Stir until mixture coats the back of a wooden spoon. Refrigerate after cooling off, until cold. Stir in cream. Refrigerate until required. Swirl into pastry cases and serve.
