Lemon Tart Minis with Caramelized Sugar Crust

That's right, this post reveals that I not only have my own kitchen potted garden, but also that my boyfriend for some reason or other decided to buy me a blowtorch for my birthday. In-home kitchen garden include 4 stevia plants, 2 basil stems grown from seeds, 2 lemon verbena trees and many wild grown mint stems.

Ingredients

• (Let's be real) pre-mixed pie dough
• 3 eggs
• 1 cup white sugar
• 1 tablespoon grated lemon zest
• 1/4 cup lemon juice
• 3 tablespoons all-purpose flour
• 2 tablespoon sugar for caramelized finish
• Fresh mint leaves
  

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Bake pie crust dough for 12 to 15 minutes or according to the packaging instructions.
   
3. Combine eggs, white sugar, lemon zest, lemon juice and 3 tablespoons flour and mix until smooth; pour mixture over hot crust.
4. Bake 15 to 20 minutes more, until firm. Let cool completely in baking dish. Sprinkle with sugar and cut into 12 triangles.
5. OPTIONAL - with baking blow torch, circle with medium to light fire under sugar is caramelized and surface makes a tapping sound when tapped with spoon.
   
6. Garnish with fresh mint leaves.
   

Posted recipe is a modified version of Melissa's Lemon Tart Triangles recipe. View original here. 

Tough enough to be part of the TM Team? I think so!