Lemon curd tartlets recipe

Brighten up any occasion with these irresistible lemon curd tartlets!

Featuring a buttery, flaky crust filled with velvety, tangy-sweet lemon curd, they’re a perfect harmony of textures and flavors.

Ideal for tea parties, desserts, or a delightful treat, these tartlets are easy to make yet look impressively elegant.

mini lemon curd and blackberry tartlets

Mini lemon curd and blackberry tartlets are a delightful treat that combines the elegance of French pâtisserie with the simplicity of a homemade dessert.

Perfect for any occasion, these tartlets feature a buttery Pâte Sablée, a classic French shortcrust pastry known for its delicate texture and subtle sweetness.

This pastry forms the base, offering a crisp, golden shell that perfectly complements the creamy filling.

The star of the tartlet is the tangy lemon curd. Silky and bursting with citrus flavor, it adds a zesty brightness that balances the richness of the pastry.

Made with fresh lemon juice, egg yolks, sugar, cornstarch and butter, the curd is easy to prepare and delivers a luscious, velvety consistency.

To finish, each tartlet is garnished with plump, juicy blackberries and a sprig of fresh mint. The blackberries provide a sweet, slightly tart contrast to the lemon curd, while the mint adds a refreshing touch of aroma and color.

Together, these elements create a visually stunning and delicious bite-sized dessert.

Whether you’re hosting a party, celebrating a special event, or simply treating yourself, these mini lemon tartlets are sure to impress. They’re elegant yet easy to make, bringing a touch of French flair to your table.

Ingredients for lemon tarts recipe

For the Shortcrust Pastry (Pâte Sablée):

• 240 g flour – Provides structure.
• 150 g butter – Adds richness and creates a flaky texture.
• 90 g icing sugar – Sweetens the dough while keeping it light.
• 30 g almond powder – Enhances flavor and softness.
• 1 sachet vanilla sugar – Infuses subtle vanilla notes.
• 1 egg yolk – Binds the dough.
• 1 pinch of salt – Balances sweetness.

For the Lemon Cream:

• 100 ml lime juice (or a mix of lime and lemon) – Gives a tangy citrus flavor.
• Zest of two lemons – Intensifies the citrus aroma.
• 300 ml water – Helps create the cream base.
• 4 egg yolks – Adds richness and thickness.
• 150 g sugar – Sweetens the cream.
• 4 level tbsp cornstarch (50 g) – Thickens the cream.
• 30 g butter – Adds creaminess and a glossy finish.

For Decoration:

• Mint leaves – Adds a fresh, aromatic touch.
• Blackberries – Provide sweetness and visual appeal.
• Icing sugar – For a light, decorative dusting.

Step-by-step to make lemon tartlets recipe

Prepare the Shortcrust Pastry and the tartlet shells:

1. In a blender or food processor, combine flour, icing sugar, vanilla sugar, and salt.
2. Add diced butter and mix until it forms a crumbly, shortcrust texture.
3. Incorporate the egg yolk and almond powder. Beat until the dough is smooth, non-sticky, and pulls away from the bowl.
4. Wrap the dough in cling film and let it rest.
5. Roll the dough between two sheets of baking paper to your desired thickness.
6. Cut out circles approximately 8.5 cm in diameter. Chill the circles for easier handling.
7. Prepare 6 cm cake cases, stack three together, and place them upside down on a baking tray.
8. Drape each dough circle over the cases like a hat.
9. Bake at 180°C for 10 minutes or until golden brown.

Prepare the Lemon Cream:

1. In a saucepan, combine water, lemon juice, and cornstarch. Heat gently until it thickens slightly.
2. In a separate bowl, whisk sugar, egg yolks, and lemon zest until smooth.
3. Slowly pour a small amount of the hot liquid into the egg mixture, whisking constantly to temper the yolks.
4. Return the entire mixture to the saucepan and cook over low heat, stirring continuously until thick and creamy.
5. Remove from heat and stir in butter until fully incorporated.

Assemble and Decorate:

1. Allow the lemon cream to cool slightly, then spoon it into the baked tartlet shells.
2. Garnish with fresh blackberries and mint leaves.
3. If desired, sprinkle the blackberries with icing sugar to balance tartness.

How to Store Lemon Tartlets

– To refrigerate :

• Store fully assembled tartlets in an airtight container to prevent the crust from absorbing moisture and becoming soggy.
• Place parchment paper between layers if stacking.
• Keep in the refrigerator for up to 2 days.
• Bring to room temperature for 15-20 minutes before serving to enhance flavor.

– To freeze :

• Place tartlets on a baking sheet in a single layer and freeze until solid.
• Transfer to a freezer-safe container or bag with parchment paper between layers.
• To serve, thaw in the refrigerator overnight, then bring to room temperature.

Other desserts to try

• french Chocolate fondant cake
• Vanilla creme brulee recipe
• French beignets with jam
• Lemon poppy seed bread
• Chocolate Crinkle Cookies