Bluesalt’s Lemon Brulée Tarts are perfect for Spring time alfresco catering

100g unsalted butter
1 1/2 cups caster suger
1 tablespoon finely grated lemon rind
1/3 cup lemon juice
2 eggs, lightly beaten
A pinch of salt

Method:

Melt the butter and mix with the lemon juice. Beat the sugar with the eggs over a bain marie (water bath) until thickened. Slowly drizzle the melted butter mixture into the egg mixture and set into sweet pasty tart shells. Once set, dust lightly with vanilla sugar and toast with a blowtorch.

To serve:

Serve with ripped mint and fresh raspberries