Lemon Tartlets – Texanerin Baking

These lemon tartlets mix a buttery tart shell with tangy lemon curd, creating the last word bite-sized deal with. Whether or not you’re serving them for Mom’s Day, Easter, or a child bathe, these tartlets carry a vivid, refreshing taste to any event. They are often made historically or gluten-free.

Apologies in case you’re bored with tartlets – I’m not performed with them simply but! As I discussed in my Fruit Tartlets recipe, I completely love the tartlet pans I obtained. They make every thing look so cute, and I can’t get sufficient of them.

If you happen to’ve already learn that put up or the Chocolate Tartlets one, be happy to skip the sections beneath on the crust and the best way to make it. I really like this crust a lot, and after spending a lot time trying to find the proper recipe, I’ve no need to attempt one other!

To my US readers – sorry that this recipe is a bit heavy on the eggs. I created this recipe ages in the past earlier than there was an egg scarcity. I nonetheless wished to share in time for Easter for the individuals who do have decently-priced eggs.

I’ve been posting some extra egg-free recipes these days, with extra to return, so if these tartlets aren’t for you, you may wish to verify these out → Eggless Desserts.

What’s to like

There are such a lot of causes to like these tartlets.

• Good stability of flavors – the crisp, buttery crust pairs fantastically with the tangy lemon curd.
• Straightforward to make forward – each the crust and curd will be ready prematurely for a stress-free dessert.
• Elegant and spectacular – their lovely look makes them best for particular events.

Substances

Right here’s what you’ll must make these tartlets. The total recipe will be discovered beneath within the recipe card.

For the crust

• Flour – you should utilize both all-purpose flour or the gluten-free different talked about beneath.
• Granulated sugar – please don’t cut back or omit it, because the 1/4 cup (50 grams) of sugar is crucial to the construction.
• Unsalted butter – creates a young, flaky crust. You should definitely use it chilly and minimize into cubes.
• Giant egg yolk – egg subs received’t work right here.




• Milk – helps carry the dough collectively. If you happen to’ve made my Pumpkin Tartlets or Apple Tartlets, you’ll acknowledge this crust recipe. The primary distinction right here is utilizing barely extra milk for the tartlet crust, making it simpler to roll out. Utilizing the unique quantity made it fairly tough to roll and minimize.
• Vanilla and salt

For the lemon curd

As we speak’s recipe makes use of sugar, however in case you desire a honey-sweetened model, you would use my Paleo Lemon Curd recipe. It yields 1 cup, so that you’ll be capable to add only a tiny bit lower than 1 tablespoon to every crust.

• Freshly squeezed lemon juice – recent lemon juice is crucial for the very best taste. Bottled juice received’t provide the similar tangy, vivid style.
• Eggs – guarantee they’re at room temperature in order that they’re simpler to mix.
• Egg yolks – additional yolks add richness and assist the curd thicken.
• Lemon zest – zest provides an fragrant citrus kick that intensifies the lemon taste within the curd.
• Granulated sugar – it’s not simply substituted with out altering the style and texture.
• Chilly unsalted butter – butter provides a clean, velvety texture and wealthy taste. Make certain it’s chilly and minimize into items to include simply.

Why use complete eggs and yolks?

Utilizing each egg yolks and complete eggs in lemon curd creates a stability of texture, richness, and stability.

Egg yolks add richness, creaminess, and that velvety texture that makes lemon curd so luscious. Yolks additionally contribute to the colourful yellow colour.

Complete eggs add construction and firmness to the curd, making it much less prone to turn out to be overly runny. The egg whites in complete eggs assist with thickening whereas barely lightening the density supplied by yolks alone.

Collectively, they produce a curd that’s clean, wealthy, and holds its form effectively, excellent for filling tart shells or spreading on toast.

Utilizing prebaked tart shells

If you happen to’re brief on time or simply need a extra handy choice, you may think about using the prebaked tart shells from World Market. These ready-to-use shells prevent the hassle of constructing and baking the crust from scratch, permitting you to concentrate on the filling and toppings.

The shells are available in a pack of 16 for $5.99. Whereas the recipe makes sufficient filling for 18 tartlets, you may simply divide it among the many 16 shells with none points.

Their tart shells could also be barely bigger than mine. I haven’t personally tried them (since I stay in Germany and we don’t have World Market), however I’ve constantly heard nice issues about them from others.

Learn how to make the tart shells

I point out this beneath, however these tart shells are excellent for making forward. If making each the crusts and the filling in sooner or later looks like an excessive amount of, you may put together them individually and assemble every thing on the day you intend to serve.

Right here’s the best way to make the crust!

1. In a bowl, whisk collectively the flour, sugar, and salt.
2. Minimize within the chilly butter till the combination resembles coarse breadcrumbs.

3. Whisk the egg yolks, vanilla and milk collectively.
4. Stir them into the dry components.
5. Work dough till it comes collectively, kind right into a disc, wrap in plastic, and chill for 1 hour.

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6. Grease the tart pans (my photographer used these fluted 2.6″ (6.5 cm) tartlet pans). Roll out the dough.
7. Minimize circles to suit the pans.
8. Press them into place, and prick the bottoms with a fork.
9. Freeze for 20-Half-hour. Bake till golden brown. Allow them to cool earlier than eradicating them from the pans.

Learn how to make the lemon curd

If you happen to’ve by no means made lemon curd earlier than, don’t be apprehensive! It’s very easy. You simply have to concentrate and never stroll away whereas the curd is cooking.

Right here’s the best way to do it.

1. In a nonreactive bowl, akin to glass or stainless-steel, whisk collectively the lemon juice, eggs, egg yolks, and sugar till the combination is clean and effectively mixed.
2. Place the bowl over simmering water, guaranteeing it doesn’t contact the water.
3. Whisk repeatedly till the combination thickens and reaches 175 °F (79 °C), then take away from warmth. Some recommend 160 °F (71 °C), however mine was nonetheless too runny at that time.
4. Whisk within the butter, one tablespoon at a time, till totally included.

5. Pressure the lemon curd via a effective mesh sieve right into a clear, nonreactive bowl.
6. Cowl the floor with plastic wrap, urgent it straight onto the curd to forestall a pores and skin from forming (I skipped this step and had no points). Let it cool to room temperature, about 1 hour.

Ideas

These steps are all within the recipe, and I do know folks wish to take shortcuts (as do I!), so I wished to level these out as they’re vital.

• Chill the dough – chilly dough is much less sticky and simpler to roll out or press right into a tart pan, guaranteeing a clean, even crust.
• Use a nonreactive bowl – when making the curd, use a glass or stainless-steel bowl to keep away from a metallic style.
• Pressure the curd – this removes any bits of cooked egg and ensures a clean texture.
• Let the curd chill – cooling and chilling permits the flavors to develop and the curd to totally set.

Troubleshooting

If you happen to run into any points whereas making lemon tartlets, right here’s the best way to repair them.

• Crust shrinking or cracking – ensure that to relax the dough correctly earlier than baking and keep away from overworking it. If cracks seem, you may patch them with additional dough or use a skinny layer of melted white chocolate to seal any gaps.




• Crust cracks when faraway from the pan – take the crusts out of the pan whereas they’re nonetheless barely heat, as they’ll be extra pliable. If they’ve cooled fully, gently faucet the pan to assist launch them.




• Lemon curd is just too runny – ensure that to prepare dinner the curd to no less than 175 °F (79 °C). If it’s nonetheless too skinny, return it to the warmth and prepare dinner for a bit longer whereas whisking always.




• Lemon curd is grainy – this could occur if the eggs prepare dinner too rapidly. To keep away from this, use low warmth and always whisk the combination. If it’s already grainy, pressure the curd via a effective mesh sieve to take away any cooked egg bits (which you’re purported to do, anyway!).




• Lemon curd is just too tart – if the curd is just too tangy in your liking, attempt including a bit extra sugar subsequent time or use sweetened whipped cream to prime off the tarts.




• Lemon curd has a metallic style – keep away from utilizing reactive cookware like aluminum or unlined copper, as they’ll react with the acidity within the lemon juice and create an disagreeable metallic style.

Learn how to make forward, retailer and freeze

These lemon tartlets are excellent for making prematurely!

The dough

You’ll be able to put together the tart dough as much as 3 days forward or freeze it for as much as 3 months. Wrap the dough disc tightly in plastic wrap, then place it in a Ziploc bag.

When prepared to make use of, thaw it in a single day within the fridge. Keep away from utilizing the microwave to thaw, but when crucial, use 30% energy in brief bursts.

Unbaked tart shells

You’ll be able to press the dough into the tart pans and retailer them in an hermetic container within the fridge for as much as 3 days or freeze them for as much as 3 months.

Baked tart shells

As soon as baked, retailer the tart shells in an hermetic container at room temperature for as much as 3 days or refrigerate them for as much as 5 days. They will also be frozen for as much as 3 months.

The lemon curd

You can also make the lemon curd as much as 3 days prematurely and retailer it in an hermetic container within the fridge. If it thickens an excessive amount of, let it sit at room temperature for 15-20 minutes earlier than utilizing, stirring often to melt.

If you wish to freeze the curd, pour it into an hermetic container and freeze for as much as 3 months. Thaw it in a single day within the fridge and stir effectively earlier than utilizing.

Assembled tartlets

As soon as assembled, refrigerate the tartlets in an hermetic container for as much as 3 days. However I actually suggest filling and baking the tartlets on the day of serving.

That is to guarantee that the crusts are at their finest. They will get mushy over time. To keep away from that, use the least quantity of milk potential when making the crust.

Gluten-free choice

Thus far, I’ve solely examined this tart crust utilizing King Arthur Flour Gluten-free Measure for Measure Flour.

It at all times seems simply as scrumptious because the model made with all-purpose flour. I haven’t tried it with Bob’s Crimson Mill Gluten-free 1-to-1 Baking Flour but, however based mostly on related recipes I’ve made, the crusts could have a barely grittier texture in comparison with the crusts made with King Arthur.

If you happen to attempt one other model and aren’t pleased with the outcomes, I extremely suggest giving it one other shot with King Arthur.

Lemon curd is of course gluten-free, so no want to fret about making any modifications there.

And that’s it! I hope you’ll take pleasure in them. 🙂

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• Prep Time: 35 min
• Cook dinner Time: 24 min
• Prepared in: 4 h
• Yield: 18

Substances

For the crust:

• 1 1/4 cups (150 grams) all-purpose flour or King Arthur Flour Gluten-free Measure for Measure Flour for a gluten-free model
• 1/4 cup (50 grams) granulated sugar
• 1/2 teaspoon salt
• 8 tablespoons (113 grams) unsalted butter, chilly, minimize into 1/2″ cubes
• 1 giant egg yolk
• 1 teaspoon vanilla extract
• 1 1/2 to 2 tablespoons milk

For the curd:

• 1/3 cup (80 ml) freshly squeezed lemon juice
• 2 giant (50 grams every, out of shell) eggs
• 2 giant egg yolks
• 1 tablespoon lemon zest
• 1/2 cup (100 grams) granulated sugar
• 1/4 cup (56 grams) chilly unsalted butter
• pinch of salt

Optionally available topping:

• 18 recent raspberries, blackberries or strawberries

Instructions

Make the crusts:

1. In a medium bowl, whisk collectively the flour, sugar, and salt.
2. Minimize within the chilly butter till the combination resembles coarse breadcrumbs.
3. In a separate small bowl, whisk the egg yolks, vanilla, and 1 1/2 tablespoons of milk. Stir this into the dry components.
4. Use your palms to work the dough and convey it collectively. The dough shouldn’t be crumbly, as you are going to roll it out. If crucial, add extra milk, however do not add an excessive amount of, as it will make the baked crusts mushy.
5. Kind right into a disc and wrap with plastic wrap.
6. Chill for 1 hour. It’s also possible to freeze it for as much as 3 months. Whereas it’s chilling, you can also make the filling (beneath).
7. Grease eighteen 2.6” (6.5 cm) fluted non-stick mini tart pans
8. Roll out the dough between 2 items of parchment paper to about 1/8 inch (3 mm). I used the underside of a glass (a cookie cutter would offer you higher, cleaner-cut edges) to make circles that have been about 1/4” (6 mm) wider than the widest a part of the tart pans, and I nonetheless needed to trim some away. Do a check to verify your circles are the proper dimension in your pans. If the dough turns into arduous to work with, stick it within the freezer for a couple of minutes. You then’ll be capable to very simply take away the circle cut-outs. If the circles don’t come off the parchment paper completely, it doesn’t actually matter because you’ll be urgent them down into the pans and can probably should trim some off anyway.
9. Place a circle cut-out excessive of the greased mini tart pan and press it firmly into place. You should definitely press down across the backside edge to take away any air pockets.
10. Prick holes over the underside (not going throughout the crust, however nearly) with a fork. Repeat with the remaining tartlet pans.
11. Place within the freezer for 20-Half-hour.
12. In the direction of the top of the nippiness time, preheat the oven to 375 °F (190 °C) and place a baking sheet giant sufficient to suit the tartlet pans within the decrease third of your oven.
13. Place the tartlets straight onto the new baking sheet and bake for 14-17 minutes, rotating the pan midway via in case you discover them browning too rapidly in sure areas, till the edges are properly browned and the underside has browned.
14. Take away the baking sheet and tartlets from the oven and place them on a wire rack to chill for about 15-20 minutes earlier than eradicating the crusts from the pans. To do this, simply flip the pan over and let the crust fall into your hand. It’s vital to do that whereas they’re nonetheless a bit heat. They got here out tremendous simply.
15. If making forward of time, you may put the cooled crusts in an hermetic container and retailer them at room temp for as much as 3 days.

Make the lemon curd:

16. In a nonreactive bowl, whisk collectively the lemon juice, eggs, egg yolks, and sugar till clean.
17. Place the bowl over a pan of simmering water, guaranteeing it doesn’t contact the water.
18. Constantly whisk the combination till it thickens and reaches a temperature of 175 °F (79 °C), after which instantly take away from the warmth. Some website says 160 °F (71 °C), however mine was nonetheless a lot too runny at this level. The primary time I made it, I cooked it to 160 °F, added the butter, realized it wasn’t going to get a lot thicker, put it again on the warmth, and thickened it up extra. And it was effective (simply saying in case you will have the identical subject).
19. Whisk within the butter, one tablespoon at a time, till totally included.
20. Pressure the lemon curd via a effective mesh sieve right into a clear, nonreactive bowl.
21. Cowl the floor of the curd with plastic wrap, urgent it straight onto the floor to forestall a pores and skin from forming, or just stir ocassionally because it cools.
22. Let cool till room temp, about 1 hour. You’ll be able to place it within the fridge or freezer and stir often if in a rush. It’s also possible to make this 3 days prematurely and preserve it refrigerated. I had no subject with scooping it straight from the fridge into the crusts.

Bake the tartlets:

23. I like to recommend filling the tartlets the day of serving. That is to guarantee that the crusts are at their perfect! They get softer over time.
24. Preheat the oven to 325 °F (163 °C).
25. Add 1 tbsp (15 grams) of curd to 18 cooled tartlet shells. Place the stuffed tartlet shells (out of their pans) straight on a baking sheet.
26. Place the baking sheet within the oven and bake for 10 minutes. This simply helps the curd set.
27. Allow them to cool for 10 minutes of their pans on the baking sheet which has been positioned on a cooling rack.
28. Take away the tartlets from their pans, place on a cooling rack, let cool for about 20-Half-hour after which chill for an hour.
29. Prime with a raspberry or different fruit earlier than serving.
30. Refrigerate the tartlets in an hermetic container for as much as 3 days.

Recipe by Texanerin Baking | www.texanerin.com