Description
Delicate “Lemon Curd Tartlets” dance with zesty sunshine on delicate pastry shells, promising pure culinary elegance. French bakery magic meets citrus brightness, inviting you to savor each delightful, creamy bite of tangy Mediterranean charm.
Ingredients
Scale
Main Ingredients:
- 250 grams (8.8 ounces) all-purpose flour
- 120 grams (4.2 ounces) unsalted butter, cold and cubed
- 4 egg yolks
- 125 milliliters (4.2 fluid ounces) lemon juice
Sweeteners:
- 100 grams (3.5 ounces) caster sugar
- 50 grams (1.8 ounces) icing sugar, sifted
Finishing and Seasoning Ingredients:
- 1 pinch fine salt
- 1 large egg, at room temperature
- 75 grams (2.6 ounces) unsalted butter, at room temperature
- Zest of 1 lemon (optional)
Instructions
- Craft a delicate pastry foundation by blending flour, powdered sugar, and salt in a food processor until uniformly combined.
- Introduce chilled butter cubes and pulse until the mixture transforms into fine, sandy crumbs.
- Gently incorporate a whisked egg, pulsing intermittently until the dough coheres into a loose, malleable mass.
- Shape the dough into a compact sphere, then roll between parchment sheets to approximately 4mm thickness.
- Refrigerate the rolled dough for a minimum of one hour to enhance its structural integrity.
- Extract dough disks using a round or fluted cutter, ensuring they marginally exceed the muffin pan’s dimensions.
- Meticulously press dough into muffin cavities, eliminating potential air pockets and ensuring complete surface contact.
- Return the prepared pan to the refrigerator for an extended chilling period of 2-3 hours.
- Preheat the oven to 160°C and perforate tartlet bases with a fork to prevent unwanted rising.
- Temporarily freeze the muffin pan while the oven reaches temperature.
- Line each tartlet with parchment and fill with ceramic weights or dried beans.
- Bake initially for 15 minutes with weights, then remove and continue baking until achieving a golden-brown hue.
- Allow shells to cool completely at room temperature.
- Construct the lemon curd by whisking egg yolks, sugar, and citrus juice in a saucepan over gentle heat.
- Gradually integrate butter cubes, ensuring complete melting between additions, and incorporate lemon zest.
- Maintain constant whisking while cooking, allowing the mixture to thicken progressively over low heat.
- Test curd consistency by running a finger through the mixture on a spoon’s reverse – it should maintain a distinct separation.
- While still warm, carefully pour the curd into cooled tartlet shells.
- Eliminate potential air bubbles by gently tapping the pan against a stable surface.
- Refrigerate for several hours to facilitate complete setting before serving.
Notes
- Swap out wheat flour for gluten-free alternatives like almond or rice flour to make tartlets suitable for those with gluten sensitivities.
- Reduce sugar content by using stevia or monk fruit sweetener for a lower-calorie dessert option.
- Enhance tartlet texture by chilling dough and shells thoroughly, ensuring a crisp and flaky base that prevents soggy bottoms.
- Balance lemon curd’s tartness by adjust
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 12
- Calories: 250
- Sugar: 14g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 80mg