Mini Lemon Tarts Recipe
Description:
Mini Lemon Tarts are delightful bite-sized desserts that offer a refreshing balance of sweet and tangy flavors. Made with crisp, buttery pie crust shells and filled with a luscious, velvety lemon curd, these tartlets are a popular choice in restaurants, but are incredibly simple to prepare in your own kitchen. Perfect for parties, these mini lemon tarts are guaranteed to amaze both kids and adults alike with their bright, zesty flavor and elegant presentation. Whether you’re serving them at a special occasion or enjoying them on a casual day, they are sure to be a hit!
Cuisine: Continental
Course: Dessert
Diet: Eggetarian
Ingredients
| For Pie Crust | Quantity |
|---|---|
| All Purpose Flour (Maida) | 1-1/2 cups |
| Salt | 1/2 teaspoon |
| Sugar | 1 tablespoon |
| Butter (Unsalted), cut into small pieces | 1/2 cup |
| Chilled Water | 3 tablespoons (adjust as needed) |
| For Lemon Curd | Quantity |
|---|---|
| Whole Eggs | 2 eggs |
| Egg Yolks | 2 yolks |
| Caster Sugar | 1/4 cup |
| Lemon Zest (grated) | 1 teaspoon |
| Lemon Juice | 1 lemon |
| Butter (Salted) | 100 grams |
Preparation Time:
- 120 minutes (2 hours)
Cooking Time:
- 25 minutes
Instructions
-
Prepare the Pie Crust:
- Preheat your oven to 170Β°C (340Β°F).
- In a mixing bowl, combine 1-1/2 cups of all-purpose flour, 1/2 teaspoon of salt, and 1 tablespoon of sugar.
- Add the 1/2 cup of chilled unsalted butter, cutting it into small pea-sized pieces using your fingers or a pastry cutter until the mixture resembles coarse breadcrumbs.
- Gradually add 3 tablespoons of chilled water, mixing until the dough comes together. You may need to adjust the water slightly depending on the dough consistency.
- Once the dough is formed, wrap it in plastic wrap and refrigerate for about 30 minutes to an hour to firm up.
- After refrigeration, roll out the dough on a lightly floured surface and cut into small circles to fit your mini tart pans. Press the dough into the pans, ensuring it fits well into the corners and edges.
- Bake the tart shells for 10-12 minutes or until golden brown. Remove from the oven and let cool.
-
Prepare the Lemon Curd:
- In a heatproof bowl, whisk together 2 whole eggs, 2 egg yolks, 1/4 cup caster sugar, 1 teaspoon lemon zest, and the juice of 1 lemon.
- Add the softened salted butter and place the bowl over a bain-marie (a saucepan filled with simmering water), ensuring the bowl doesnβt touch the water.
- Whisk continuously while the mixture heats up. After about 10-15 minutes, the lemon mixture will thicken into a smooth, custard-like consistency.
- Once thickened, remove the bowl from the heat and set aside. Cover the lemon curd with plastic wrap, ensuring it touches the surface to prevent a skin from forming, and refrigerate until cooled down, approximately 1-2 hours.
-
Assemble the Mini Lemon Tarts:
- After the lemon curd has cooled, carefully spoon it into the prepared mini tart shells, filling each shell to the top.
- Place the filled tartlets in the refrigerator and allow them to chill for 3-4 hours, or until set.
-
Serve:
- Before serving, garnish each mini lemon tart with slices of tropical fruits such as kiwi, mango, or berries, and a sprig of fresh mint for added color and flavor.
- Serve these delightful tartlets with a refreshing cup of Seiki Peppermint Green Tea for a burst of complementary flavors that will cleanse your palate and balance the tartness of the lemon curd.
These Mini Lemon Tarts are a perfect combination of sweet, tangy, and refreshing flavors. Theyβre ideal for any occasion, and their bite-sized nature makes them easy to enjoy in a party setting. Let their vibrant citrus notes brighten up your day!
