Raspberry Tartlets with Lemon & Lime Curd

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I’m one of those people that can’t go to a party without bringing something for the host. Due to the fact that I’m me, it’s usually always a food item. On Friday night I was invited to a girlie night in & I offered to make these delicious Raspberry Tartlets with Lemon & Lime Curd so the host didn’t have to worry about dessert. Ulterior motive: I was also looking for a way to use up what was left of my Lemon & Lime Curd after the Lemon & Lime Curd Ice-Cream, & also the Lemon & Lime Cupcakes.

The making of the tartlets was going perfectly. The tartlet shells came out perfectly. Absolutely perfectly, better than any pastry shells I’d ever made before. Literally five minutes after discussing the perfectness of the pastry shells with my mom, I came into the kitchen & dropped the tray with the pastry shells on them. Panicking wildly & screaming (both internally & externally), I scrambled to get everything back onto the counter before they hit the ground, which worked for all of the shells except one. The shell pictured below got smashed into the side of the counter when I tried to save it, & half of the shell crumbled into a heap on the ground. It was absolutely devastating, I have to be honest & admit that I was on the verge of tears, practically joining the crumbled mess on the floor. 

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That’s not even the worst of it. Things improved for a while, I picked myself up off the floor, cut the tart to look as if I did that on purpose, filled them with curd, topped them with raspberries, & took some pretty pictures. Four hours later I was walking in the door of my friends house, extremely well packaged & guarded box of tartlets in tow. A quick preview of the tartlets & they were popped safely into the fridge for later on. It was right before we ate them that disaster struck. Over to the fridge I went, picked up the box & BAM, my hands failed me again in the same day, I smashed the entire box into the door of the fridge. If the earlier fall was devastating, then this was soul destroying. 

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The tartlets were still edible, because nothing actually fell onto the floor, the they lost a lot of their attractiveness. Basically, you, yes you, are one of the few people who got to see these tartlets in their beautiful state all because of my hands. Regardless of their appearance, the tartlets were loved by all. The citrus flavour of the Lemon & Lime Curd was perfectly matched with the raspberries. I think it was the crust that really made it though, it was such an unusual recipe, but it is definitely one I’ll be making again. Beside the amazing taste, the whole thing was extremely quick & simple to make. The pastry shells can be prepared way in advanced & once you add the curd to the shells the completed tartlets just sit patiently in the fridge waiting for you. Need a simple dessert to bring to a summer BBQ? You’re welcome. 

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Makes 3 ¾ pastry shells & 4 cupcake tin pastry shells. (Adapted from Epicurious)

Ingredients 

  • 1 ½ cup plain flour
  • 3 tablespoons of sugar
  • ¼ teaspoon salt
  • ½ cup chilled butter, cut into cubes
  • 3-4 tablespoons of whipped cream
  • 1 egg yolk
  • Lemon & Lime Curd 
  • 1 basket of fresh raspberries (or blueberries, whatever floats your boat. Or in my case, my best friend’s boat.)

Method 

  1. To make the crust, combine the flour, sugar & salt in a food processor for 5 seconds. Add the butter & process until the mixture resembles coarse bread crumbs. 
  2. Add two tablespoons of cream to the mix, along with the egg yolk & & process until moist clumps form. If necessary, add more whipped cream to the mixture. 
  3. Remove from the food processor & roll the dough into a log shape. Cut the log into 8 equal rounds & press over the bottom & up the sides of your tartlet tins & cupcake pan. Pierce the crusts with a fork & chill in the fridge for at least one hour. 
  4. Preheat the oven to 170° & then bake the shells until lightly golden, for 15-18 minutes. Halfway through the baking you’ll need to take the shells out & press down any bubbles that have appeared. When baked, remove from the oven & leave to cool completely on a wire rack. 
  5. When the shells are cooled, fill each of them with the Lemon & Lime Curd & cover with a handful of raspberries. 
  6. Place in the fridge until you plan on serving. 


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