Description
Tangy Sunshine Tartlets deliver a burst of citrus flavor in a crisp, buttery pastry shell. Each mini tartlet boasts a bright, creamy lemon curd filling, balanced by subtle sweetness and an irresistible tang from fresh lemon juice and zest. The homemade tartlet crust is tender, with a delicate crumb, providing the perfect platform for the zesty filling and optional berry topping.
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup cold unsalted butter, cubed
- 1/4 cup powdered sugar
- 1/4 teaspoon salt
- 1 egg yolk
- 2–3 tablespoons ice water
- 3/4 cup freshly squeezed lemon juice
- 1 tablespoon finely grated lemon zest
- 1/2 cup granulated sugar
- 3 large eggs
- 1/4 cup heavy cream
- Pinch of salt
- Powdered sugar for dusting (optional)
- Fresh berries for topping (optional)
Instructions
- Combine flour, powdered sugar, and salt in a medium bowl. Cut in the cold butter until mixture resembles coarse crumbs.
- Add egg yolk and 2 tablespoons ice water. Mix gently, adding more water if needed, until dough just comes together.
- Shape dough into a disk, wrap, and chill for at least 30 minutes.
- Roll chilled dough to 1/8-inch thickness. Cut into rounds and press into mini tartlet pans. Prick bottoms with a fork. Chill 15 minutes.
- Preheat oven to 350°F (175°C). Line tartlets with parchment, fill with pie weights, and bake for 12 minutes.
- Remove weights and parchment. Bake 5–7 more minutes, until shells are lightly golden. Cool completely.
- Whisk lemon juice, zest, granulated sugar, eggs, heavy cream, and a pinch of salt in a saucepan. Cook on medium, stirring constantly, until thickened and coats the back of a spoon (about 6–8 minutes).
- Pour lemon curd into prepared tartlet shells. Smooth tops.
- Bake filled tartlets at 325°F (160°C) for 8–10 minutes, until just set.
- Cool completely. Dust with powdered sugar and garnish with fresh berries, if desired.
Notes
For a gluten-free crust, use 1:1 gluten-free flour. For dairy-free, substitute plant-based butter and coconut cream for butter and heavy cream. Tartlets can be baked one day ahead; store, covered, in the refrigerator for up to three days—crust may soften over time. If curd isn’t thickening, continue stirring over low heat. Avoid boiling curd to prevent scrambling the eggs. Re-crisp crusts in the oven before filling if needed.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 tartlet
- Calories: 285
- Sugar: 19g
- Sodium: 110mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 125mg