Lemon Butter in Puff Pastry Tarts

1.

Put the ice cubes, butter, flour and salt into the TM - Chop on speed 7 for 7 secs. Then mix on speed 5 (reverse) for 5 secs.

Knead for 3 mins on knead function, whilst adding the cold water- it will look like small beads.

Pour beads of dough on to the Thermomat and squash sides closed to make a dough.  Put in the fridge for 30 mins.

2.

Pour the beads of dough on to the Thermomat and squash sides closed to make a dough.  Put in the fridge for 30 mins.

Take out the dough and start rolling it under the Thermomat or baking paper.

3.

As you roll - fold the dough into thirds and roll again.  This makes the 'layers' of the puff pastry.  Do this at least 6 times.

Then roll out the pastry to about 0.5cm thick.  Use a cookie cutter to make circles.  Mold the circles around the reverse side of the muffin tins.  Cook for 25 mins or until golden. Leace to cool.

4.

Place the lemon juice, sugar, eggs and egg yolks and salt into the TM.  Cook for 5 mins at 70 degrees on speed 4.

Set the timer for 2 mins, 70 degrees on spped 2 and slowly add the butter through the lid.

Blitz the butter for 10 secos on speed 10.  Leave to cool.

5.

Put some of the cooled lemon butter into the pastry cases and leave to cool completely.