Why You’ll Love This Recipe

• Simple Preparation: Utilizing ready-rolled shortcrust pastry streamlines the process, making these tartlets accessible even for novice bakers.

• Versatile Presentation: The option to shape the pastry into flowers adds a decorative touch, perfect for special occasions like Mother’s Day or Easter.

• Fresh Homemade Filling: Crafting your own lemon curd ensures a vibrant, tangy flavor that surpasses store-bought alternatives.

Ingredients

• 1 pack (320g) ready-rolled shortcrust pastry

• Homemade lemon curd (see directions below) or 200g store-bought lemon curd

• Icing sugar, for dusting

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Pastry Cases:

   • Remove the shortcrust pastry from the refrigerator and let it sit at room temperature for 30 minutes to soften.
   • Preheat the oven to 180°C (350°F) and lightly grease a mini cupcake tray.
   • Using a flower-shaped cookie cutter, cut out pieces of pastry and gently press each into the wells of the tray, ensuring the petals fold outward to create a flower effect.
   • Chill the tray with pastry in the refrigerator for 1 hour to prevent shrinking during baking.

2. Bake the Pastry Cases:

   • After chilling, use a fork to prick the base of each pastry case to prevent puffing.
   • Bake for 10-12 minutes, or until the pastry is golden brown.
   • Remove from the oven and allow the cases to cool completely in the tray before transferring to a wire rack.

3. Prepare the Lemon Curd:

   • In a saucepan, combine the zest and juice of 3-4 lemons, 150g caster sugar, and 100g unsalted butter. Heat gently until the butter has melted and the sugar has dissolved.
   • In a separate bowl, whisk 3 large eggs and 1 egg yolk. Slowly add the warm lemon mixture to the eggs, whisking continuously.
   • Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon.
   • Strain the curd through a fine mesh sieve into a bowl to remove any lumps. Cover with cling film, pressing it onto the surface of the curd to prevent a skin from forming, and let it cool.

4. Assemble the Tartlets:

   • Once both the pastry cases and lemon curd are cooled, spoon or pipe the curd into each case, filling to the brim.
   • Lightly dust with icing sugar before serving.

Servings and Timing

• Yield: This recipe makes approximately 10-12 tartlets.

• Preparation Time: 30 minutes (plus 1 hour chilling time)

• Cooking Time: 12 minutes

• Total Time: 1 hour 42 minutes

Variations

• Fruit Toppings: Enhance the tartlets by adding fresh berries such as raspberries or blueberries on top of the lemon curd for added flavor and visual appeal.

• Meringue Finish: For a classic twist, top the filled tartlets with a dollop of meringue and briefly bake until the meringue is lightly browned.

• Alternative Citrus: Substitute lemons with limes or oranges to create lime or orange curd tartlets, offering a different citrus profile.

Storage/Reheating

• Storage: Store assembled tartlets in an airtight container in the refrigerator for up to 3 days.

• Reheating: These tartlets are best enjoyed cold or at room temperature. If desired, allow refrigerated tartlets to sit at room temperature for 15 minutes before serving.

FAQs

What type of pastry is best for these tartlets?

A ready-rolled shortcrust pastry is ideal due to its buttery flavor and ease of use.

Can I use store-bought lemon curd?

Yes, store-bought lemon curd can be used to save time, though homemade curd offers a fresher taste.

How do I prevent the pastry from shrinking during baking?

Chilling the pastry cases in the refrigerator for 1 hour before baking helps prevent shrinking.

Is it necessary to strain the lemon curd?

Straining ensures a smooth, lump-free curd, enhancing the tartlets’ texture.

Can I make the components ahead of time?

Yes, both the pastry cases and lemon curd can be made in advance and stored separately until assembly.

How long does homemade lemon curd last?

When stored in an airtight container in the refrigerator, homemade lemon curd lasts up to one week.

Can I freeze the tartlets?

It’s not recommended to freeze assembled tartlets, as the texture of the curd may change upon thawing.

What can I do with leftover lemon curd?

Leftover lemon curd is delicious on toast, scones, or as a filling for cakes and pastries.

How can I make the tartlets gluten-free?

Use a gluten-free shortcrust pastry to accommodate dietary restrictions.

Lemon Curd Tartlets

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• Author: Isabella
• Total Time: 1 hour 42 minutes
• Yield: 10-12 tartlets
• Diet: Vegetarian

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Description

These Lemon Curd Tartlets feature a buttery shortcrust pastry filled with vibrant, homemade lemon curd for a delightful balance of sweet and tangy flavors. Perfect for afternoon tea, Easter, or special occasions, these mini tarts are as beautiful as they are delicious. Quick to prepare using ready-rolled pastry, they’re a simple yet elegant treat that’s sure to impress!

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Ingredients

For the Pastry Cases

• 1 pack (320g) ready-rolled shortcrust pastry
• Icing sugar, for dusting

For the Lemon Curd

• Zest and juice of 3-4 lemons
• 150g caster sugar
• 100g unsalted butter
• 3 large eggs
• 1 egg yolk

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Instructions

Prepare the Pastry Cases:

1. Let the shortcrust pastry sit at room temperature for 30 minutes.
2. Preheat oven to 180°C (350°F) and lightly grease a mini cupcake tray.
3. Cut out pastry using a flower-shaped cutter and press into the wells of the tray.
4. Chill for 1 hour to prevent shrinking.

Bake the Pastry Cases:

5. Prick the base of each pastry with a fork.
6. Bake for 10-12 minutes until golden brown.
7. Let them cool completely before removing from the tray.

Prepare the Lemon Curd:

8. In a saucepan, combine lemon zest, juice, sugar, and butter over low heat until melted.
9. In a bowl, whisk eggs and egg yolk, then slowly add the warm lemon mixture, whisking continuously.
10. Return to the saucepan and cook on low heat, stirring until thickened.
11. Strain through a sieve, cover with cling film, and let cool.

Assemble the Tartlets:

12. Spoon or pipe cooled lemon curd into the pastry cases.
13. Dust with icing sugar and serve.

Notes

• Fruit Topping: Garnish with raspberries or blueberries for added freshness.
• Meringue Twist: Top with meringue and lightly brown for a lemon meringue tartlet.
• Citrus Variations: Swap lemons for limes or oranges for a different flavor.

• Prep Time: 30 minutes (plus 1 hour chilling)
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: French-inspired