Lemon Curd Tartlets
Delight your senses with the perfect balance of buttery crust and zesty lemon curd in these Lemon Curd Tartlets. This exquisite dessert, crafted with precision and passion, elevates the classic combination of sweet and tangy flavours to new heights. Follow our step-by-step guide for creating these petite treats that are both visually stunning and a joy for your taste buds.
INGREDIENTS
Tartlet Shells:
250 g (1 2/3 cup) plain flour
50 g (1/2 cup) icing sugar, sifted
A pinch of fine salt
120 g (1/2 cup) unsalted butter, cold
1 egg, at room temperature
Lemon Curd:
4 egg yolks
100 g (1/2 cup) fine white granulated sugar
125 ml (1/2 cup) fresh lemon juice (2-3 large lemons)
75 g (5 tablespoons) unsalted butter, at room temperature
Zest of 1 lemon (optional)
Note: For accuracy and optimal results, it’s recommended to use measurements in grams and millilitres.
METHOD
Tartlet Shells:
1. Place flour, icing sugar, and salt in a bowl. Use a food processor or whisk to mix thoroughly.
2. Add cold, cubed butter, and mix until you achieve small crumbs.
3. Whisk the egg separately and add it to the bowl. Pulse in a food processor or knead by hand until the dough comes together.
4. Roll the dough between two sheets of baking paper to approximately 4 mm thick. Chill in the fridge for at least 1 hour, or up to 24 hours.
5. Cut out pastry disks with a round or fluted cookie cutter, fit them into tartlet pans. Refrigerate for at least 2 hours, preferably overnight.
6. Preheat the oven to 160°C/325°F.
7. Prick the pastry bottoms with a fork.
8. Line each tartlet shell with a small piece of crunched up baking paper and fill with baking beads, rice, or beans.
9. Bake for 15 minutes. Remove weights and baking paper, bake for an additional 15 minutes or until golden. Set aside to cool down completely.
Lemon Curd:
1. In a small pot, combine egg yolks, sugar, and lemon juice. Whisk and heat on low until the mixture starts to thicken (about 3-5 minutes).
2. Add small cubes of butter gradually, whisking until melted and combined each time. Incorporate lemon zest (optional).
3. Cook on low heat for 5 to 15 minutes or until the curd thickens to a pap-like consistency, whisking continuously.
4. While warm, pour the lemon curd into tartlet shells. Tap each tartlet to remove air bubbles and refrigerate for at least 2 to 3 hours to set.
Extra:
Add 1/2 teaspoon of brown sugar to a pan and place a slice of lemon on top. Caramelize over medium-high heat, allow it to cool down, and then place it on top of your tartlets.
Indulge in the divine marriage of crisp pastry and luscious lemon curd with these Lemon Curd Tartlets. Perfect for any occasion, these little treasures will leave a lasting impression of citrus elegance on your palate. Enjoy the delightful symphony of flavours and textures meticulously crafted into each bite.
