Cute Mini Lemon Curd Tarts (Print Version)
# Ingredients:
→ Crust
01 -
190 grams all-purpose flour
02 -
60 grams powdered sugar
03 -
115 grams unsalted butter, cold and cubed
04 -
1 large egg yolk
05 -
2 tablespoons ice water
→ Lemon Curd Filling
06 -
200 grams granulated sugar
07 -
4 large eggs
08 -
120 millilitres freshly squeezed lemon juice (about 3-4 lemons)
09 -
Zest of 2 lemons
10 -
60 grams unsalted butter, cut into small pieces
→ Topping and Garnish
11 -
Whipped cream or meringue
12 -
Fresh berries
# Instructions:
01 -
In a medium bowl, combine flour and powdered sugar. Add cold, cubed butter and blend with a pastry cutter or fingertips until the mixture forms coarse crumbs.
02 -
Gently incorporate egg yolk and ice water into the mixture until dough begins to come together. Shape into a disk, wrap in plastic, and refrigerate for 30 minutes.
03 -
Preheat oven to 175°C.
04 -
Dust work surface with flour and roll dough to 6 mm thickness. Cut circles to fit miniature tart pans or greased muffin tray. Press into pans and trim excess.
05 -
Line tart shells with parchment. Fill with pie weights or dried beans and bake for 15–18 minutes until edges are golden. Remove weights and bake 5 minutes more. Cool fully.
06 -
In a saucepan over low heat, whisk together granulated sugar, eggs, lemon juice, and lemon zest. Whisk until slightly thickened.
07 -
Add butter and continue whisking until mixture is smooth, creamy, and coats the back of a spoon, about 10 minutes. Remove from heat and strain through a fine-mesh sieve to remove lumps.
08 -
Spoon or pour lemon curd into cooled tart shells, filling to the rim.
09 -
Cover tarts with plastic wrap and refrigerate for at least 2 hours to allow lemon curd to set.
10 -
Before serving, top each tart with whipped cream or meringue and a few fresh berries.
# Notes:
01 -
Ensure the tart shells are fully cooled before adding the lemon curd for the best texture.