Description
Indulge in these delightful Lemon Curd Tartlets, perfect bite-sized treats with a buttery crust, tangy lemon curd filling, and a dollop of whipped cream. These mini tarts are a burst of citrusy flavor in every bite!
Ingredients
Scale
Tartlet Crusts:
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, chilled and cubed
- 1 large egg yolk
- 2 to 3 tablespoons ice water
Tartlet Filling:
- 1 cup lemon curd (store-bought or homemade)
- 1/2 cup heavy cream
- 2 tablespoons powdered sugar for topping
- Fresh berries or mint leaves for garnish (optional)
Instructions
- Prepare the Tartlet Crusts: Combine flour, powdered sugar, and salt. Cut in butter, add egg yolk and ice water, then shape, chill, and bake the crusts.
- Whip the Cream: Beat heavy cream and powdered sugar until soft peaks form.
- Fill Tart Shells: Fill cooled tart shells with lemon curd.
- Top and Garnish: Add a dollop of whipped cream on each tartlet and garnish with berries or mint.
Notes
- Store-bought tartlet shells can be used as a shortcut.
- Lemon curd can be made ahead and stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 tartlet
- Calories: 220
- Sugar: 14 g
- Sodium: 60 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg
