Description
These delightful Tartlets with Lemon Curd and Whipped Cream offer a perfect balance of tangy citrus and creamy sweetness wrapped in a tender, buttery crust. Ideal for parties or special occasions, these mini treats are topped with fresh raspberries and a hint of mint or basil for a refreshing finish.
Ingredients
Scale
For the Tartlet Dough:
- 1 large egg (at room temperature)
- 1/3 cup sugar
- 5 1/2 Tbsp unsalted butter (at room temperature, cut into pieces)
- 1/8 tsp baking soda (a generous pinch)
- 1 Tbsp mayonnaise
- 1 1/3 cups + 1 Tbsp all-purpose flour
For the Lemon Curd:
- 3 large eggs
- 1/3 cup granulated sugar
- 1 tsp grated lemon zest (from 1 medium lemon)
- Just under 1/2 cup fresh lemon juice (from about 3-4 lemons)
- 6 Tbsp unsalted butter (cut into small pieces)
- Pinch of salt
For the Whipped Cream Topping:
- 1 cup heavy whipping cream (very cold)
- 2 Tbsp confectioners’ (powdered) sugar
- 1/2 tsp real vanilla extract
Garnish:
- Fresh raspberries
- Mint or basil leaves
Equipment:
- A mini muffin pan (three 12-count pans used to bake all tartlets at once)
Instructions
- Prepare the Tartlet Dough: In a mixing bowl, beat the large egg with sugar until creamy. Add the softened butter pieces and continue mixing until well combined. Incorporate baking soda and mayonnaise for moisture and tenderness. Gradually add the flour, mixing until a smooth dough forms. Wrap the dough in plastic wrap and refrigerate for about 30 minutes to firm up.
- Form and Bake Tart Shells: Preheat your oven to 350°F (175°C). Roll out the chilled dough on a floured surface to about 1/8 inch thickness. Cut small rounds slightly larger than your mini muffin cups. Press the dough gently into the muffin pan wells to form shells. Bake for approximately 12-15 minutes or until the edges turn golden brown. Remove from oven and let cool completely before filling.
- Make the Lemon Curd: In a heatproof bowl, whisk together 3 eggs, granulated sugar, lemon zest, lemon juice, and a pinch of salt. Place the bowl over a simmering pot of water (double boiler method). Stir continuously, then add the butter pieces. Keep stirring until the curd thickens to a custard-like consistency, about 8-10 minutes. Remove from heat and strain if desired to ensure smoothness. Let cool to room temperature.
- Whip the Cream: In a chilled bowl, beat cold heavy whipping cream with confectioners’ sugar and vanilla extract until soft peaks form. Be careful not to overwhip as the cream should be light and fluffy.
- Assemble the Tartlets: Spoon the cooled lemon curd into each tart shell, filling them nearly to the top. Pipe or spoon a dollop of whipped cream over the curd. Garnish each tartlet with a fresh raspberry and a small mint or basil leaf for an elegant presentation. Chill the tartlets in the refrigerator until ready to serve.
Notes
- Use room temperature ingredients for the best dough texture and mixing results.
- Refrigerating the dough helps prevent shrinking during baking.
- Ensure lemon juice is fresh for the brightest flavor in the curd.
- Whip cream just before assembling to maintain its texture and volume.
- Mini muffin pans are perfect for uniform tartlet size and shape.
- Store tartlets in the refrigerator and consume within 2 days for optimal freshness.
