Lemon cinnamon brûlée tarts

We’ve all been there… it’s a random weekday evening, there’s no time to whip up any fancy dessert but the sweet treat craving just won’t be ignored. To some, this sounds trivial, but for a sweet-tooth, this is serious! Luckily, I found the creative solution in various leftovers.

A failed attempt at macarons (attempt #2 to follow…) had left me with some tart and delectable lemon curd with no home and this was where the inspiration began. Of course, a good lemon curd needs a good base – what more do you need than a three-quarter full packet of Tennis biscuits and a little butter – tart shell sorted!

lemon curd brulee 2

So far it was starting to shape up to be a pretty decent lemon meringue pie, but I had no eggs to complete that pretty picture. What I did have, though, was some cinnamon sugar from a recent weekend morning of pancakes (nothing better, right?). Add to that, my seldom used brûlée torch and we had the final flourish… cinnamon lemon brûlée tartlets in just 30mins.

Want to give it a bash? Here’s what you’ll need:

  • ¾ packet of biscuits (I used Tennis which adds a nice coconut flavour)
  • 125g butter (melted)
  • 1 cup lemon curd
  • ¼ cup cinnamon sugar


  • Finely crush the biscuits in a food processor the add in the butter (the mixture should hold together when pressed with the back of a spoon)
  • Press the biscuit mixture into mini tart shells (base should be about ½ cm thick and as even as possible)
  • Spoon in the lemon curd
  • Place in the fridge (or even the freezer to speed the process up) for about 20mins (longer if you have the patience!)
  • Sprinkle the top of the curd with the cinnamon sugar and carefully blowtorch until the sugar melts and caramelises (be careful as it can burn very quickly)
  • Allow to cool while you make yourself a cup of tea (or pour a glass of dessert wine) and enjoy your quick and easy mid-week sugar fix

lemon curd brulee




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