Description
Learn how to make delectable mini lemon tarts with our easy-to-follow recipe. Perfect for any occasion, these tangy treats will have you coming back for more.
Ingredients
Scale
- 3/4 cup (180 ml) unsalted butter at room temperature
- 1/2 cup (120 ml) granulated sugar
- 1/2 teaspoon (3 ml) pure vanilla extract
- 1 3/4 cup (420 ml) s all-purpose flour
- Pinch salt
- 2 teaspoon (10 ml) s finely grated lemon zest (I use a microplane to zest the lemons)
- 3/4 cup (180 ml) granulated sugar
- 1/4 cup (60 ml) fresh lemon juice
- 2 large eggs
- 4 tablespoon (60 ml) s cold unsalted butter, cut into small pieces
- 1/8 teaspoon (1 ml) kosher salt
- 1 cup (240 ml) heavy whipping cream
- 1/4 cup (60 ml) powdered sugar
Instructions
- Combine the ingredients for the dough. In a stand mixer equipped with a paddle, blend the softened butter with sugar until just mixed. Incorporate the vanilla extract. In another bowl, sift together the flour and a pinch of salt. Gradually add this mixture to the butter and sugar on low speed until the dough begins to form.
- Let the dough rest. Shape the dough into a ball and wrap it in plastic wrap. Flatten it into a disk about 1/2 inch thick, place it in the refrigerator, and let it chill until it becomes firm, approximately 45 minutes.
- Prepare the oven and baking tin. Preheat your oven to 350 degrees Fahrenheit. Coat a 24-cup mini muffin tray with baking spray thoroughly.
- Shape the dough. On a surface dusted with flour, roll the dough out to a thickness of 1/8 inch. Use a cutter to punch out 24 circles, re-rolling any leftover dough as needed. Fit each dough circle into the muffin pan, pressing with your fingers to shape. If the dough becomes too pliable, briefly chill it in the freezer. A small spatula can assist in transporting the dough rounds.
- Bake the shells. Place the muffin tin in the freezer for 10 minutes to firm up the dough. Place a small cupcake liner in each shell and fill with rice or beans. Bake for 20 minutes, turning halfway through. Remove liners and weights, then bake for an additional 4-5 minutes until they are lightly golden. Cool in the tin for 5 minutes, then carefully lift them out using a small knife and cool on a rack.
- Prepare the filling. Pulse the lemon zest and sugar in a food processor until the zest is finely mixed with the sugar. Add in lemon juice, eggs, butter pieces, and a pinch of salt. Blend until smooth, even if it appears curdled.
- Cook the lemon curd. Transfer the mixture to a saucepan and heat over medium-low, stirring continuously with a rubber spatula, until it thickens and the temperature reaches 175 degrees Fahrenheit, about 10 minutes.
- Let the curd cool. Remove from heat and allow it to cool to room temperature, stirring occasionally. Store in the fridge until needed.
- Whip the cream. Beat the cream with powdered sugar until soft peaks form, then set aside.
- Finish the tarts. Fill each tart shell with about 1 1/2 teaspoons of lemon curd, then add a small dollop of whipped cream on top.
Notes
- Ensure the butter is at room temperature for the dough to easily come together
- Use a small spatula to transfer the dough rounds to the muffin pan for optimal results
- Chill the dough if it becomes too soft while shaping the shells
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Not specified
Nutrition
- Calories: 150
- Fat: 8g
- Protein: 2g
Keywords: lemon tartlets, buttery crust, creamy lemon curd, whipped cream topping, mini muffin pan, zesty lemon flavor
