Lemon Curd Tartlets – don’t they look gorgeous with that whipped cream topping?? Simply delicious and I bet this will be a showstopper in any festive dinner! Easy to make and yet so pretty looking!
The tart base is basically a shortbread crust made with a combination of all-purpose flour and almond flour. I’d always like to incorporate nut-based flours in my baking as I like the taste of it. But if you are out of it or if you’d like to go with just plain flour you could very well do it. They also freeze so well so you can make these ahead of time.
The lemon curd recipe is very versatile and you could substitute any citrus of your choice in this recipe to make the respective fruit curd. Spoon whipped cream on top or pipe it with your favorite tip!
Here you go with the recipe:
Ingredients
Lemon curd:
Lemon juice -2cups
Granulated sugar-3/4 cup
Zest of one fruit
Unsalted butter-3/4 cup
Egg yolk- 4
Whole eggs-3 eggs
Shortbread crust
All-purpose flour-11/2 cup
Almond Flour-1/2 cup
Unsalted softened butter-9tbsp
Confectioners sugar- 1/2cup
Vanilla extract-1tsp
Milk -1 tbsp
Egg yolk -2
Whipped cream for topping
Method:
Lemon curd:
- Whisk together eggs, egg yolks, zest and sugar in a bowl.
- In a small saucepan simmer the citrus juice in medium heat to about 3/4 cup.
- Allow the juice to cool completely.
- Stir in the egg mixture into the cooked juice mixture whisking continuously.
- Now keep this mixture in low heat, simmer for about 8 to 10 minutes till the mixture thickens.
- Strain the mixture. Then add the butter and salt when the mixture is still warm. Mix well.
- Transfer the curd into a glass jar and keep it covered with a clear wrap pressing against the curd to avoid skin formation.
Almond Shortbread crust:
- In a mixer fitted with a paddle attachment cream the butter and confectioners sugar until light and creamy.
- Add egg yolks one by one and beat until they are well incorporated.
- Add vanilla essence and add mix well until combined.
- In a bowl mix together the all-purpose flour, almond flour, and salt.
- At the lowest speed add the flour mixture and beat until just combined.
- To make the tartlets divide the dough equally into five tartlet pan. To shape place a piece in a tartlet pan and press the dough gently by using the heel of your hands to shape the tartlet.
- Transfer the tartlets to a baking sheet and freeze it for 30 mins.
- Preheat the oven to 340F.
- Now remove the baking sheet from the freezer. Cut out five circles of parchment paper to the size of the pan, and place a circle on each tartlet pan and place pie weights or dried beans over them.
- Place on the pans on to the baking sheet and bake the tartlets for 25 mins.
- Then take out the tartlets pans from the oven and remove the pie weights and the parchment paper from all the tartlet pans and place it back into the oven for 11 to 13 mins longer.
- Remove the tartlet pans and allow them to cool completely.
- When baked it should look dry and the edges should be firm to touch
To assemble
Spoon the lemon curd into the baked tarts and pipe it with whipped cream.
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