Lemon Mochi Tarts

If you like lemon tarts and mochi… you’re going to love this recipe! The inside is soft and chewy while the outside is nice and crispy.

I used whole milk for this recipe, but feel free to substitute a non-dairy milk. This will likely shorten the baking time due to the higher water content, but just watch it carefully and remove from the oven when the edges are golden brown.

I really enjoy creating these mochi recipes and I hope you like this one! As always, this recipe was created to suit my tastes, but yours may be different. Maybe you like more of a tart flavor from the lemon juice. If so, you can add more lemon to suit your taste. I also don’t like my sweets to be TOO sweet, so I try not to go overboard on the sugar. Baking is all about experimenting, so you can also use this recipe as a baseline to create something that’s perfect for you!

Lemon Mochi Tarts

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• Yield: 4 pieces 1x

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Ingredients

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• 1/2 cup whole milk
• 1/2 cup white sugar
• 1 tbsp unsalted butter
• 2 tbsp lemon juice
• Yellow food coloring ((optional))
• 1/2 cup Mochiko sweet rice flour
• 1/4 tsp baking powder
• Powdered sugar for dusting tarts when done ((optional))

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Instructions

1. Preheat the oven to 350 degrees F
2. Grease 4 metal muffin tins and dust with rice flour to ensure the tart doesn’t stick to the tins
3. Gently heat the milk and sugar in a pan until the sugar is dissolved. Add the butter and food coloring if using. Once the mixture is melted, transfer to a bowl and it will cool slightly.
4. Add the lemon juice and stir. Then, Slowly add the sweet rice flour while mixing to ensure you don’t get lumps. Next, add the baking powder and mix until smooth.
5. Pour the mixture evenly into the 4 muffin tins and place in the oven on the middle rack.
6. Bake for 15 minutes, or until the edges are golden brown.
7. Take the muffin pan out of the oven and let the tarts sit for 5 minutes to cool. Use a butter knife to scrape the edges of the tin and place on a cooling rack or plate. You can choose to eat immediately or let the tarts cool down. As the lemon tarts cool, the middle will continue to cook. It’s all a personal preference regarding how well-cooked you want these!
8. Dust with powdered sugar and enjoy!

Notes

The inside of the tarts should be soft and chewy, while the outside crust is crispy.  If you want a softer tart all throughout, simply let it cook for a few minutes less time and let it cool completely.  It will continue to cook once you take it out of the oven and cool.