Description
These delightful Mini Lemon Cream Tartlets are the perfect bite-sized dessert, featuring a buttery shortcrust pastry filled with tangy lemon cream and topped with a light dusting of powdered sugar. They’re ideal for tea parties, brunches, or any special occasion.
Ingredients
Scale
For the Crust:
- For the Tartlet Shells:
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup granulated sugar
- 1 large egg yolk
- 2 tablespoons ice water
- 1/4 teaspoon salt
- For the Lemon Cream Filling:
- 1/2 cup fresh lemon juice (about 3 lemons)
- 1 tablespoon lemon zest
- 3/4 cup granulated sugar
- 3 large eggs
- 1/2 cup unsalted butter, cubed
- For Garnish:
- Powdered sugar, for dusting
- Fresh mint leaves (optional)
Instructions
1. Prepare the Crust:
- 1. Prepare the Tartlet Shells: In a food processor, combine flour, sugar, and salt. Add chilled butter and pulse until mixture resembles coarse crumbs.
- 2. Add egg yolk and ice water, pulsing until dough comes together. Shape into a disk, wrap in plastic, and chill for 30 minutes.
- 3. Preheat oven to 375°F (190°C). Roll out dough and cut into small circles to fit mini tart pans. Press dough into pans and prick bottoms with a fork.
- 4. Bake for 12-15 minutes until golden. Let cool completely.
- 5. Make the Lemon Cream: In a saucepan, whisk lemon juice, zest, sugar, and eggs. Cook over medium heat, stirring constantly, until thickened (about 8 minutes).
- 6. Remove from heat and whisk in butter until smooth. Strain through a fine sieve and let cool slightly.
- 7. Fill cooled tartlet shells with lemon cream and chill for at least 2 hours.
- 8. Before serving, dust with powdered sugar and garnish with mint if desired.
Notes
For a smoother filling, strain the lemon cream twice. Tartlets can be made 1 day ahead; store covered in the fridge. Let sit at room temperature for 10 minutes before serving.