Lemon Curd Tartlets
Adorable little lemon curd tartlets - perfect as a dinner party dessert! Buttery pate sucree base, and tangy lemon curd filling, all topped with a quenelle of whipped cream.
Prep Time20 minutes mins
Cook Time25 minutes mins
Chill Time2 hours hrs 40 minutes mins
Total Time3 hours hrs 25 minutes mins
Servings: 8 tartlets
Author: Vicki @ Passionate Baker
for the pate sucree / pastry
- 112.5 g salted butter, soft
- 50 g icing sugar, sifted
- 1/4 lemon, zested
- 30 g egg yolks, with any spare + whites kept aside
- 175 g plain flour
to serve
- lightly whipped cream, optional
for the pate sucree / pastry
In a bowl with an electric whisk – or a stand mixer – cream together the butter, sugar, lemon zest until fluffy, about 1-2-minutes.
Add the egg yolks into the batter and beat to combine fully. Add the flour & beat until a dough forms. Use your hands to form it into a disc shape, squeezing any loose crumbs together, and wrap it tightly in a layer of cling film. Leave to chill in the fridge for at least 20-minutes.
Preheat the oven to 180°C. Set eight 3-inch tart rings on a baking tray lined with parchment paper; set aside. My tart rings are 3-inches wide and 1-inch high, but alter the below measurements to fit your rings.
Once chilled, roll the dough out on a lightly floured surface, to between 2-4mm thick, turning the pastry often. Use a ruler to cut eight strips of dough 1-inch wide. Working quickly, line the sides of the tart rings with the strips of dough. Once the sides are lined, press the tart rings into the uncut pastry to line the bottom. Use a sharp knife to trim the edges of the pastry. If you need a more visual aid for this technique, check out this guide. Pop the rings + baking tray into the freezer for 20-minutes or until very cold. Bake in the preheated oven for 20-25-minutes, or until deep golden brown all over. Leave to cool for 5-minutes before brushing with the remaining egg measurement and returning to the oven for a further 4-minutes. Leave to cool completely.
for the filling
Generously spoon lemon curd into the cooled tart shells until it reaches the lip of the sides - this was about 2.5 tablespoons worth for me. Smooth the top of the curd with the back of a spoon or offset spatula. Repeat with the remaining tarts before placing in the fridge until the curd has set, about 2-3 hours.