Mini Lemon Curd Tartlets
Bright, tangy, and irresistibly creamy, these Mini Lemon Curd Tartlets are the perfect bite-sized treat to brighten any occasion.
Equipment
- Large Mixing Bowl
- Pastry Cutter
- Mini Tartlet Pans
- Fork
- Oven
- Medium Heatproof Bowl
- Saucepan
- Whisk
- Fine Sieve
- Refrigerator
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter softened
- 1/4 cup powdered sugar
- 1/4 teaspoon salt
- 1 large egg
- 2/3 cup granulated sugar
- 3 large eggs
- 2 lemons zested and juiced
- 1/2 cup heavy cream
- Fresh berries for garnish (such as raspberries, blueberries, or strawberries)
Instructions
Prepare the Tartlet Crust
- Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the all-purpose flour, softened unsalted butter, powdered sugar, and salt. Use a pastry cutter or your fingertips to mix until the mixture resembles coarse crumbs. Add the egg and mix until the dough forms a smooth ball, being careful not to overwork it.
Shape and Bake the Tartlet Shells
- Divide the dough evenly and press it into mini tartlet pans or a mini muffin tin, forming an even layer on the bottom and sides. Prick the bottoms gently with a fork to prevent puffing. Bake for about 12-15 minutes until lightly golden. Remove and let cool completely before filling.
Make the Lemon Curd Filling
- In a medium heatproof bowl, whisk granulated sugar, eggs, lemon zest, and lemon juice until smooth. Place the bowl over a saucepan of simmering water (double boiler), ensuring the bowl bottom does not touch the water. Slowly add heavy cream while whisking continuously. Cook for 8-10 minutes until thickened to custard consistency. Remove from heat and strain through a fine sieve for smoothness.
Assemble the Tartlets
- Once tartlet shells are cool, spoon or pipe lemon curd filling evenly into each shell. Chill in the refrigerator for at least 1 hour to set.
Garnish and Serve
- Before serving, garnish each tartlet with fresh berries. Serve chilled and enjoy the balance of flavors and textures.
Notes
- Do not overwork the dough to keep the crust tender and crumbly.
- Blind bake the crust to prevent sogginess and ensure crispness.
- Cook lemon curd over low heat, whisking constantly to avoid scrambling the eggs.
- Chill the tartlets to allow the lemon curd to set properly before serving.
- Strain the lemon curd for a smooth, lump-free filling.