Lemon Tartlets
Buttery pastry and sweet lemon curd combine in these perfectly portioned Lemon Tartlets to create perfect Spring and Summer treats.
Servings: 12 Tartlets
Calories: 178kcal
Equipment
- 1 Food Processor
- Tartlet Molds
Ingredients
- 2 Cups All purpose flour
- 6 Tablespoons Confectioners' Sugar
- a Pinch of Salt
- ½ Cup Unsalted Butter (cold and cubed)
- 1 large Egg (at room temperature)
- 1 Teaspoon Pure vanilla extract
For Filling:
- Double Batch of Lemon Curd Recipe
To Pipe and Decorate:
- ¾ Cup Whipping Cream
- 2 Tablespoon Lemon Curd (to create the center of flowers)
- ¼ Cup Confectioners Sugar (for dusting on top)
Instructions
- Place flour, sugar and salt in the bowl of your food processor and pulse it to combine. Now add cold and cubed butter to the bowl and pulse till you get very fine crumbs.Pro Tip: You can also make the dough with your hands by cutting butter into flour using a fork or with a pastry blender.
- Next, quickly whisk an egg in a separate bowl and mix in the flour mixture. Pulse only till the dough starts to come together. Take care not to overmix the dough here.
- Bring the dough into a ball and them portion it into 12 individual balls. Now Chill the balls in freezer for 15-20 minutes. You can also place them in refrigerator to firm up for an hour if you wish.
- Now place a ball in the tartlet mold and hold the mold in your hand. Start pressing it gently using the thumb of your other hand till the dough evenly spreads and sticks in the mold.Chill the pastries in the freezer until very firm to touch. If you aren't pressed on time, you can chill them in refrigerator for a few hours.
- Prick holes in the pastries with the help of a fork or toothpick. Preheat oven to 320 ℉/160℃. Freeze pastries as the oven preheats.
- Bake for 25-27 minutes or till the pastries get golden and feel dry to touch. Allow them to cool down completely before demolding and filling.
Assembling the Tartlets:
- Pour warm Lemon Curd in the Pastries. Gently tap each pastry against counter to get rid of any air bubbles. Set them in the refrigerator to get firm before topping them whipped cream flowers.
Piping the Flowers:
- Add whipping cream into a bowl and whip until soft peaks are formed, using a hand held beater. You can also add 2-3 tablespoons of sugar here if you like the whipped cream sweet. A hint of vanilla extract can be used here too.
- Pour this whipped cream into a piping bag fitted with a small round tip nozzle. Pipe on some bulbs in a circular pattern to create white flowers.Pour lemon curd into a piping bag and snip the tip off. Now pipe lemon curd into the middle to finish the flower off.
- Pipe cream on tartlets only when you are ready to serve. We don't want heavy cream to be melting on top of the filling. Serve with a dusting of icing sugar and enjoy
Notes
Storing and Freezing Instructions:
Baked pastry crusts will stay good at rom temperature for 2 days. You can also pre-make lemon curd and store it in refrigerator for up to 3 days.
I don't recommend freezing filled pastries. Now freezing lemon curd is a great idea. You can freeze unbaked pastry dough for 2 months though. Thaw for a few hours or preferably overnight in refrigerator before placing in tart molds.
Pouring stored Lemon Curd into Pastries: Heat up cold lemon curd a bit before pouring them in tartlets crusts. Heating the curd will ensure even setting. Don't heat it up too much or you run the risk of curdling the lemon curd.
Don't overwork your pastry dough:
Stop the food processor when you notice the pastry coming together. To check, when you press crumbs of pastry in between your finger and thumb and stick together, the pastry is ready. If you notice that the pastry is too dry, add a little bit of very cold water. Like one-two teaspoons at a time.
Pastry dough has gone too sticky?
If you find the pastry to be too sticky very sticky, add a little bit more flour.
Nutrition
Serving: 1Tartlet | Calories: 178kcal | Carbohydrates: 17g | Protein: 2g | Fat: 9g | Sodium: 14mg | Sugar: 6g