Ingredients
Scale
- 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))
Instructions
- Preheat the oven to 350 degrees F
- Grease 4 metal muffin tins and dust with rice flour to ensure the tart doesn’t stick to the tins
- 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.
- 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.
- Pour the mixture evenly into the 4 muffin tins and place in the oven on the middle rack.
- Bake for 15 minutes, or until the edges are golden brown.
- 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!
- 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.