Mini Lemon Tarts Recipe
These delightful Mini Lemon Tarts are the perfect balance of sweet and tangy, featuring a crisp, buttery crust filled with smooth, zesty lemon curd. Their vibrant flavor and refreshing bite make them the ideal dessert for any occasion, whether it’s a casual gathering or a more elegant celebration. Paired with a refreshing peppermint green tea, these tarts offer a burst of flavors that will awaken your taste buds and leave you wanting more.
Ingredients:
| Ingredient | Quantity |
|---|---|
| All Purpose Flour (Maida) | 1-1/2 cups (will make 40 mini tarts) |
| Salt | 1/2 teaspoon |
| Sugar | 1 tablespoon |
| Chilled Butter (cut into small pea-sized pieces) | 1/2 cup |
| Chilled Water | 3 tablespoons (adjust as needed) |
| Whole Eggs | 2 whole |
| Egg Yolks | 2 yolks |
| Caster Sugar | 1/4 cup |
| Lemon Zest (grated) | 1 teaspoon |
| Lemon Juice | 1 lemon (about 2 tablespoons) |
| Butter | 100 grams |
Instructions:
Step 1: Prepare the Pastry Crust
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Preheat the Oven: Begin by preheating your oven to 170°C (340°F).
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Make the Crust: In a mixing bowl, combine the All Purpose Flour (Maida), Salt, and Sugar. Add the chilled butter, cut into small pea-sized pieces, and use your fingers or a pastry cutter to blend until the mixture resembles coarse breadcrumbs.
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Add Water: Slowly add the chilled water, one tablespoon at a time, mixing until the dough begins to come together. You may need slightly more or less water depending on the humidity and type of flour used. Be careful not to overwork the dough.
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Chill the Dough: Wrap the dough in plastic wrap and refrigerate it for about 30 minutes to allow it to firm up, making it easier to roll out.
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Roll Out the Dough: Once chilled, roll out the dough on a lightly floured surface to about 1/8-inch thickness. Using a round cookie cutter, cut the dough into circles slightly larger than your tart pans.
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Line the Tart Pans: Press each dough circle gently into mini tart pans or muffin tins, ensuring the dough covers the bottom and sides evenly. Trim any excess dough hanging over the edges.
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Blind Bake: Place a piece of parchment paper over the dough and fill with baking weights or dried beans to prevent the crust from puffing up. Bake in the preheated oven for 10-12 minutes, or until the crust is lightly golden. Remove from the oven, discard the parchment and weights, and set the tart shells aside to cool completely.
Step 2: Make the Lemon Curd
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Whisk the Ingredients: In a heatproof bowl, whisk together the whole eggs, egg yolks, lemon juice, caster sugar, and lemon zest. Whisk until smooth and combined.
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Cook the Curd: Place the bowl over a saucepan filled with a small amount of simmering water (bain-marie method). Stir constantly to prevent the eggs from scrambling. Continue whisking until the mixture thickens to a custard-like consistency, about 10 minutes.
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Add Butter: Once thickened, remove the bowl from the heat and stir in the softened butter. Continue stirring until the butter is fully incorporated and the curd is smooth.
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Cool the Curd: Cover the lemon curd with plastic wrap, ensuring it touches the surface of the curd to prevent a skin from forming. Place it in the refrigerator to cool completely, about 30-60 minutes.
Step 3: Assemble the Tarts
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Fill the Tart Shells: Once the lemon curd is cool, carefully spoon it into the prepared tart shells. Use the back of the spoon to smooth the curd into an even layer.
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Chill the Tarts: Place the filled tarts into the refrigerator for at least 3-4 hours, or overnight, to allow the curd to set and the flavors to meld.
Step 4: Serve
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Optional Toppings: Just before serving, you can top each mini lemon tart with slices of tropical fruit (such as kiwi, mango, or pineapple) and a sprig of fresh mint to add color and extra flavor.
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Pairing Suggestion: Serve these lovely little lemon tarts with a refreshing Seiki Peppermint Green Tea. The crisp, minty flavor of the tea complements the tartness of the lemon curd, providing a refreshing contrast to the sweetness of the dessert.
Recipe Notes:
- Customization: If you want to get creative, you can add a dash of vanilla extract to the lemon curd for an extra layer of flavor or use a mix of citrus juices (such as lime or orange) for a twist on the classic lemon tart.
- Storage: These tarts can be stored in an airtight container in the refrigerator for up to 2 days. However, they are best enjoyed fresh.
- Tart Shells: You can make the tart shells in advance and store them in an airtight container until you’re ready to fill them with the lemon curd.
Nutritional Information (per serving, approx.):
| Nutrient | Amount |
|---|---|
| Calories | 300 kcal |
| Protein | 3 g |
| Carbohydrates | 35 g |
| Sugars | 18 g |
| Fat | 16 g |
| Saturated Fat | 9 g |
| Cholesterol | 105 mg |
| Sodium | 150 mg |
| Fiber | 1 g |
Servings: 4 (makes approximately 40 mini tarts)
Cuisine: Continental
Course: Dessert
Diet: Eggetarian
These Mini Lemon Tarts are a beautiful way to brighten up any meal. Their delicate tartness and creamy texture make them irresistible, and with the added flair of tropical fruit and fresh mint, they are sure to impress your guests. Enjoy!
