Lemon Cream Mini Tarts with Buttery Shortcrust

Mini Lemon Cream Tarts Recipe

Category: Desserts
Servings: 12 mini tarts

Ingredients

Instructions

1. Prepare the Shortcrust Pastry:
   Start by making the shortcrust dough. In a large mixing bowl, combine the all-purpose flour, granulated sugar, and a pinch of salt. Add the baking powder to the flour mixture and mix gently. Next, add the cold, cubed butter and work it into the flour mixture until it resembles coarse crumbs.

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   Beat the eggs lightly, then add them to the bowl. Incorporate the eggs into the mixture until the dough begins to come together. Zest one lemon into the mixture, adding a burst of citrus fragrance to your pastry.

2. Chill the Dough:
   Gather the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes to allow it to rest and firm up.

3. Prepare the Cream Filling:
   While the dough is chilling, prepare the creamy lemon filling. In a saucepan, whisk the egg yolks and granulated sugar together until smooth. Add the cornstarch to this mixture and whisk until fully incorporated.

   In a separate pot, heat the milk over medium heat until it just starts to boil. Remove the lemon zest from the milk. Slowly pour the hot milk into the egg mixture while stirring continuously to prevent curdling.

4. Cook the Cream:
   Return the mixture to the stove and cook over low heat, stirring constantly. Bring it to a simmer and continue stirring for 2-3 minutes until the cream thickens. Once it reaches a creamy consistency, remove from heat and set aside.

5. Assemble the Tarts:
   Preheat your oven to 180°C (350°F). Take the chilled dough out of the refrigerator. Roll out small portions of the dough on a lightly floured surface. Carefully press the dough into the bottom and sides of 10-12 cm tart pans (if non-stick, no greasing is required).

   Fill each tart shell with a generous amount of the prepared lemon cream. If desired, you can decorate the top of the cream with additional dough strips to create a criss-cross lattice design.

6. Bake the Tarts:
   Place the filled tart pans on a baking sheet and bake for about 20-25 minutes, or until the edges of the pastry are golden brown and crisp. Keep an eye on them, as oven temperatures may vary.

7. Cool and Serve:
   Once baked, remove the mini lemon tarts from the oven and let them cool in the pans for a few minutes. Carefully remove them from the pans and transfer them to a cooling rack.

   Once cooled completely, dust with powdered sugar for an elegant finishing touch. Serve these delightful mini lemon cream tarts at a party, a family gathering, or as a special treat for yourself. Enjoy their crisp, buttery pastry and velvety lemon cream filling!

Nutritional Information (Per Serving)

These Mini Lemon Cream Tarts offer a perfect combination of a rich, buttery shortcrust with a luscious, creamy lemon filling. They make for a stunning dessert, whether you’re hosting a special occasion or simply craving something sweet. Enjoy the balance of tart lemon and smooth, velvety cream in each bite!