Description
These delightful Lemon Curd Tartlets feature a buttery, crisp tart shell filled with smooth, tangy homemade lemon curd, topped with fresh berries and mint for a refreshing finish. Perfect for spring and summer gatherings, they balance tartness and sweetness beautifully with a delicate, flaky crust.
Ingredients
Scale
Tartlet Shells
- 1 1/4 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into cubes
- 1 egg yolk
- 2 tablespoons ice water (more if needed)
Lemon Curd
- 1/2 cup fresh lemon juice (about 3-4 lemons)
- 1 tablespoon lemon zest (about 2 lemons)
- 1/2 cup granulated sugar
- 3 large egg yolks
- 4 tablespoons unsalted butter, cubed
- Pinch of salt
Garnish
- Fresh berries (such as raspberries or blueberries)
- Fresh mint leaves
Instructions
- Make the Tartlet Shells: Preheat your oven to 350°F (175°C) to get it ready for baking the tartlet shells.
- Prepare the dough: In a food processor, pulse together flour, powdered sugar, and salt. Add cold butter cubes and pulse until the mixture resembles coarse crumbs.
- Form the dough: Add egg yolk and pulse until dough starts to form. Gradually add ice water one tablespoon at a time, pulsing until dough comes together, adding more water if necessary.
- Chill the dough: Turn dough onto floured surface, form into a disk, wrap with plastic wrap, and refrigerate for at least 30 minutes to firm up.
- Roll and cut: Roll dough to about 1/8 inch thickness, cut circles with a cutter or glass to fit tartlet pans.
- Fit dough into pans: Press dough gently into tartlet pans and trim excess. Prick bottoms with fork to avoid puffing during baking.
- Bake shells: Bake tartlet shells for 10-12 minutes until golden brown. Allow to cool completely in pans.
- Make lemon curd base: In a medium saucepan, heat lemon juice, lemon zest, and sugar over medium heat until sugar dissolves and mixture is warm.
- Temper egg yolks: Whisk egg yolks separately, then slowly pour warm lemon mixture into them, whisking continuously to avoid curdling.
- Cook lemon curd: Return mixture to saucepan and cook on low heat, stirring constantly until it thickens and coats the back of a spoon, about 5-7 minutes.
- Finish lemon curd: Remove from heat, stir in cubed butter gradually until smooth, then add a pinch of salt and stir well.
- Cool curd: Let lemon curd cool to room temperature before filling tart shells.
- Fill tartlets: Spoon or pipe the lemon curd into cooled tartlet shells, filling nearly to the top without overflowing.
- Garnish: Top each tartlet with fresh berries and a sprig of mint as decoration and added freshness.
- Chill and serve: Refrigerate the assembled tartlets for at least 1 hour to set the curd fully before serving.
Notes
- Make sure to chill the dough thoroughly to prevent shrinking during baking.
- Pricking the tartlet bottoms helps avoid puffing and keeps the shells flat.
- If the lemon curd is too hot when added to the filling, it can soften the shells; ensure it is completely cooled.
- Fresh berries add both color and a complementary slight tartness; use seasonal berries for best flavor.
- These tartlets can be stored in the refrigerator for up to 2 days but are best enjoyed fresh.
