Mini lemon tartlets with a buttery shortbread crust, soft lemon curd and flowers and berries
" data-orig-size="3888,5337" data-image-title="Mini lemon tartlets recipe" data-image-caption="" />I’m a total sucker for anything citrus, so I couldn’t resist leaning into those sunny spring vibes (hello sunshine!) and creating these light, lemony tartlets. They’ve got a buttery shortbread crust that melts in your mouth and a silky lemon curd filling that’s bright, zesty and just the right amount of sharp. It’s a flavor combo that feels fresh, elegant and seriously delicious.
Mini lemon tartlets with a buttery shortbread crust, soft lemon curd and flowers and berries
" data-orig-size="4000,6000" data-image-title="Mini lemon tartlets recipe" data-image-caption="" aperture="aperture" />
Mini lemon tartlets with a buttery shortbread crust, soft lemon curd and flowers and berries
" data-orig-size="3964,5946" data-image-title="Mini lemon tartlets recipe" data-image-caption="" aperture="aperture" />Not only do these lemon tartlets have a beautiful flavor but they’re the kind of dessert that would look gorgeous on a brunch table or served at a garden party. If you enjoy pottering around in the kitchen, and don’t mind the pastry shaping and chilling, they’re so rewarding to make.
Mini lemon tartlets with a buttery shortbread crust, soft lemon curd and flowers and berries
" data-orig-size="3893,5840" data-image-title="Mini lemon tartlets recipe" data-image-caption="" aperture="aperture" />
Mini lemon tartlets with a buttery shortbread crust, soft lemon curd and flowers and berries
" data-orig-size="3627,5687" data-image-title="Mini lemon tartlets recipe" data-image-caption="" aperture="aperture" />Now let’s talk decorations. I love a glossy finish on a lemon tart, and wanted to give these mini tartlets some spring flair. After the curd had set I brushed the tops with a smooth apricot jam glaze, then added a mix of fresh berries, edible flowers and small mint leaves. I’ve included a list of ideas below the method, so you can get creative and decorate them however you like.
If you’re a lover of all things lemon like me then check out this lemon and coconut cake or this lemon meringue pie.
Mini lemon tartlets with a buttery shortbread crust, soft lemon curd and flowers and berries
" data-orig-size="3865,5698" data-image-title="Mini lemon tartlets recipe" data-image-caption="" aperture="aperture" />
Mini lemon tartlets with a buttery shortbread crust, soft lemon curd and flowers and berries
" />Cook’s tips:
- Just chill – be careful not to overwork the dough, mix just until it all comes together. And be sure to chill the dough for the times indicated below. If you follow these steps your pastry will be less likely to shrink in the oven.
- Make ahead – you can bake the pastry shells a day in advance. Simply store them in an airtight container ready to be filled the next day.
LEMON SHORTBREAD TARTS
- Servings: 4
Sweet pastry
- 150 g cake flour
- 50 g icing sugar
- 1.25 ml (¼ tsp) fine salt
- 60 g unsalted butter, chilled and cubed
- 60 g baking margarine, chilled and cubed
- 5 ml (1 tsp) vanilla extract
- 20-30 ml (4-6 tsp) cold water
- extra cake flour, for dusting
- 4 x 10 cm loose-bottomed tart tins
Lemon curd filling
- 2 large eggs
- 2 large egg yolks
- 175 g white sugar
- 90 ml (6 tbsp) freshly squeezed lemon juice
- 15 ml (1 tbsp) finely grated lemon zest
- 100 g butter, cubed
- decorations of your choice (optional, see ideas below)
1.) To make the pastry sift the flour, sugar and salt into a bowl. Add the butter and margarine, and rub in with your fingertips until the mixture resembles breadcrumbs. (You can also use a food processor for this step.) Add the vanilla.
2.) Add half of the water and use a knife to cut in. Use your hands to gently bring the dough together. If it’s too dry add another teaspoon or two of water, but be careful not to over-wet or overwork the dough. Shape the dough into a disc, wrap and chill for 1 hour.
3.) Lightly dust the work surface with some flour, and roll the dough out to a thickness of 3-4 mm. Cut out two 15 cm circles. Lightly grease the tart tins and gently press the pastry into them leaving an overhang. Gather the pastry scraps, re-roll and line the other two tins. Arrange the tins on a baking tray, prick the pastry and place in the freezer for 45 minutes.
4.) Preheat the oven to 170ºC. Bake for 20-25 minutes until the pastry is golden and cooked through. Trim the edges while still warm, then set aside to cool.
5.) To prepare the lemon curd filling place the eggs, egg yolks and sugar in a saucepan (off the heat). Whisk by hand until well combined. Stir in the lemon juice and zest.
6.) Place the pot over a low heat. Stir continuously for 6-7 minutes until the curd has thickened. Remove from the heat, add the butter and whisk until smooth. Set aside to cool for 15 minutes.
7.) Remove the tart shells from the tins. Spoon the lemon curd into the shells. Refrigerate for 1 hour or until set. Decorate just before serving.
Decorations:
- To make an apricot glaze gently warm a tablespoon of smooth apricot jam to make it runny. Brush over the set lemon curd filling.
- Fresh berries like gooseberries, blueberries and strawberries can be added to the top.
- Add an edible flower or two to capture that spring vibe.
- Small mint leaves add a fresh pop of color to the tartlets.
- Pipe a few small swirls of whipped cream or chilled mascarpone on top of each tart.
- Candied lemon slices or sugared lemon zest add an extra citrus hit.
