LEMON CURD TARTLETS
This has been in my party recipe collection for over 30 years and never fails to satisfy my guests. I can always rely on these fancy treats to please even the fussiest in the crowdt. -Jessica Feist, Pewaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 15 tartlets.
Number Of Ingredients 7
Steps:
- In a small heavy saucepan over medium heat, whisk the eggs, sugar, lemon juice and zest until blended. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a metal spoon. Transfer to a small bowl; cool for 10 minutes. Cover and refrigerate until chilled., Just before serving, spoon lemon curd into tart shells. Garnish with raspberries, mint and/or cream if desired. Refrigerate leftovers.
Nutrition Facts : Calories 115 calories, Fat 5g fat (2g saturated fat), Cholesterol 50mg cholesterol, Sodium 45mg sodium, Carbohydrate 16g carbohydrate (14g sugars, Fiber 0 fiber), Protein 2g protein.
LEMON CURD TARTLETS
These Lemon Curd Tartlets are a delicious and fancy little dessert to serve for a party or afternoon tea. Buttery, crunchy and oh so tangy, these Mini Lemon Tarts combine a homemade shortcrust pastry and creamy lemon curd into a delicious bite!
Provided by A Baking Journey
Categories afternoon tea Dessert
Number Of Ingredients 10
Steps:
- Place the Flour, Icing Sugar and Salt in the bowl of your Food Processor and pulse to mix (see note 1 if making by hands). Add the cold Butter cut into small cubes, then mix to get very small crumbs.
- Whisk the egg in a separate bowl and add it to the food processor. Slowly pusle until a dough starts to come together (see note 2).
- Bring the dough together into a ball and roll between two sheets of baking paper to be about 3mm or 1/8inch thick. Place on a flat tray and leave in the fridge to chill and rest for at least 1 hour, or up to 24 hours.
- Remove the baking paper and cut out small rounds of pastry using a round or fluted cookie cutter (see note 3). Gently slide each piece of dough into a muffin pan, pressing on the bottom and the edges to remove any air bubbles that could be trapped under the pastry. Prick the bottom with a fork and place back in the fridge to rest and chill for at least 1 hour, or up to 24 hours.
- Preheat your oven on 160'C/325'F and place the muffin pan in the freezer while the oven is preheating.
- Line each tartlet shells with a small piece of baking paper and fill with baking beads, rice or beans. Bake for 15 minutes, then remove the weights and baking paper and bake for another 15 minutes, or until golden and dry to the touch. Set aside to cool down completely.
- Place the Egg Yolks, Sugar and Lemon Juice in a small pot. Whisk to combine then turn on very low to low heat. Whisk for a few minutes or until the liquid looks like it is starting to thicken - about 3 to 5 minutes.
- Cut the butter into small cubes and slowly add them to the pot. Whisk until melted and combined each time before adding more. Add the Lemon Zest
- Cook on low heat for 5 to 15 minutes or until the curd has thickened. Continuously whisk to avoid lumps (see note 4).
- To check if the curd is cooked, dip the back of a spoon into the curd then draw a line in the curd with your fingers (be careful, it will be hot). Tip the spoon down and check if any of the curd is dripping down over the clear line. If the line stays clear, the curd is ready. If the curd pours over the line, it needs to cook for longer.
- While still warm, pour the curd into the tartlet shells. Gently tap each tartlet against a hard surface to remove any air bubbles, then place in the fridge to set for at least 2 to 3 hours (see note 5).
Nutrition Facts : Calories 179 kcal, Carbohydrate 20 g, Protein 2 g, Fat 10 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 76 mg, Sodium 9 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving
LEMON CURD TART
Provided by Ina Garten
Categories dessert
Time 1h35m
Yield 1 (9 or 10-inch) tart
Number Of Ingredients 10
Steps:
- Mix the butter and sugar together in the bowl of an electric mixer fitted with a paddle attachment until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Press the dough into a 10-inch-round or 9-inch-square false-bottom tart pan, making sure that the finished edge is flat. Chill until firm.
- Meanwhile, preheat the oven to 350 degrees F.
- Butter 1 side of a square of aluminum foil to fit inside the chilled tart and place it, buttered side down, on the pastry. Fill with beans or rice. Bake for 20 minutes. Remove the foil and beans, prick the tart all over with the tines of a fork, and bake again for 20 to 25 minutes more, or until lightly browned. Allow to cool to room temperature.
- Remove the zest of the lemons with a vegetable peeler or zester, being careful to avoid the white pith. Squeeze the lemons to make 1/2 cup of juice and set the juice aside. Put the zest in a food processor fitted with a steel blade. Add the sugar and process for 2 to 3 minutes, until the zest is very finely minced. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter with the sugar and lemon zest. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.
- Pour the mixture into a 2-quart saucepan and cook over low heat, stirring constantly, until thickened, about 10 minutes. The lemon curd will thicken at about 175 degrees F, or just below a simmer. Remove from the heat.
- Fill the tart shell with warm lemon curd and allow to set at room temperature.
LEMON BERRY TARTLETS
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
- Place frozen puff pastry sheet on a work surface dusted with flour. Allow to thaw for 2 to 3 minutes. Using a 1 1/2 to 2-inch round cookie or biscuit cutter, cut out 12 round pieces. Place pastry rounds on the prepared baking sheet. Using a slightly smaller round cookie or biscuit cutter, cut out inner circles in each pastry round, leaving them in place. Brush each pastry round with beaten egg.
- Bake in the preheated oven until browned and puffed, 13 to 15 minutes. Allow to cool completely before filling.
- Cut around the small inner circle of each pastry round and gently push it down. Fill each tartlet with lemon curd and top with a blackberry. Dust with confectioners' sugar.
Nutrition Facts : Calories 296.2 calories, Carbohydrate 32.7 g, Cholesterol 42.3 mg, Fat 17 g, Fiber 1.1 g, Protein 4.3 g, SaturatedFat 4.5 g, Sodium 123.2 mg, Sugar 11.9 g
LEMON-CURD TART
The creamy lemon tart recipe takes advantage of peak lemon season.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 4h30m
Number Of Ingredients 6
Steps:
- In a small saucepan (off heat), whisk together eggs, egg yolks, sugar, lemon juice, and a pinch of salt until smooth; add butter.
- Place pan over medium heat. Cook, stirring constantly with a wooden spoon or heatproof flexible spatula, until lemon curd is thickened to the consistency of a loose pudding, about 8 to 10 minutes.
- Pour curd through a fine-mesh sieve into cooled crust. Cool to room temperature. Refrigerate tart until filling is firm, 2 to 3 hours. Unmold before serving.
LEMON CURD, MASCARPONE & PASSION FRUIT TART
Serve this vibrant lemon curd and passion fruit tart as an easy dessert or sweet treat. Its tropical flavours make it perfect for summer
Provided by Esther Clark
Categories Afternoon tea, Dessert, Treat
Time 40m
Number Of Ingredients 7
Steps:
- Heat the oven to 200C/180C fan/gas 6. Unroll the puff pastry onto a lined baking tray. Score a 2cm border around the edge of the pastry using a sharp knife, then brush the border with the egg.
- Bake for 15-20 mins, or until golden and crisp. Gently push down the middle with the back of a spoon, then leave to cool completely.
- Whisk the mascarpone with the double cream and 3 tbsp lemon curd until soft and spoonable. Fold in another 3 tbsp lemon curd and the seeds of 1 passion fruit.
- Spoon the cream mixture in the centre of the pastry and scatter over the seeds of 2 passion fruit and the chopped pistachios.
Nutrition Facts : Calories 602 calories, Fat 50 grams fat, SaturatedFat 28 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 12 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium
LEMON CURD TARTS
These lemon curd tarts are a staple dessert at my tea parties. I can make them quickly without even measuring the ingredients using a pastry bag to fill the small shells. The crust remains crunchy for several hours, so I make them early the morning of the tea and then refrigerate them. I also serve these at wedding and baby showers. For variation, you can place 1/4 teaspoon raspberry spread underneath the lemon curd and garnish with a fresh raspberry, omitting the cinnamon. Another variation is to use lime curd instead of lemon, both of which can be found in the baking aisle of the grocery store.
Provided by Paula
Categories Desserts Pies Tarts
Time 10m
Yield 15
Number Of Ingredients 4
Steps:
- Spoon about 1 teaspoon lemon curd into the bottom of each phyllo shell; top with whipped topping. Sprinkle a light dusting of cinnamon over the top.
Nutrition Facts : Calories 43 calories, Carbohydrate 6.3 g, Cholesterol 3.4 mg, Fat 1.8 g, Protein 0.5 g, SaturatedFat 0.7 g, Sodium 13 mg, Sugar 3.5 g
LEMON CURD TART
This showstopping dessert tastes just as luscious as it looks! A tangy lemon curd filling is layered on a from-scratch buttery shortbread crust (just press right into the tart pan, no rolling required!) and garnished with beautiful, fresh berries to make this tart the star of any show. Top individual servings with sweetened whipped cream for an extra-sweet touch.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h20m
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Spray 9-inch tart pan with 1-inch rim and removable bottom with cooking spray.
- In large bowl, beat 3/4 cup softened butter and 1/4 cup sugar with spoon until well mixed. Stir in flour until blended (dough will be crumbly but can be pressed together). Pat and press dough very firmly on bottom and up sides of tart pan. Bake 14 to 18 minutes or until crust is set in center but still pale. Cool 15 minutes.
- In 2-quart saucepan, mix 1 cup sugar and the cornstarch. Gradually stir in water, lemon zest and lemon juice until smooth. Cook and stir over medium-high heat. Heat to boiling; boil 1 minute, stirring constantly, until mixture is bubbly and thickened. Remove from heat.
- In small bowl, beat egg yolks with whisk. Gradually beat about 1/2 cup hot mixture into egg yolks. Gradually stir yolk mixture into hot mixture in saucepan. Cook over medium heat, stirring constantly, until mixture starts to gently boil. Cook 2 minutes longer, stirring constantly. Remove from heat; stir in 2 tablespoons butter. Pour over cooled baked crust. Cool at room temperature 15 minutes; refrigerate at least 3 hours until set.
- When ready to serve, sprinkle fresh berries on top. Serve with whipped cream. Store loosely covered in refrigerator.
Nutrition Facts : Calories 300, Carbohydrate 39 g, Cholesterol 65 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 9 g, ServingSize 1 Slice, Sodium 110 mg, Sugar 21 g, TransFat 1/2 g
FRUIT TARTLETS WITH LEMON CURD
My husband's friend's mom made these throughout his childhood. She would set out bowls of fillings and whipped cream and let everyone make his own tart. Luckily she is not one of those people who doesn't share recipes! These are very light and fresh tasting and are great for entertaining. The tarts can be made up to 3 weeks ahead (stored in tin). I always make the lemon filling and a couple of others to add variety. You can used canned pie filling if desired.
Provided by Roxygirl in Colorado
Categories Tarts
Time 50m
Yield 70 tarts
Number Of Ingredients 10
Steps:
- Tart shells:.
- Combine like a pie crust, either by hand or processor.
- If using processor, place flour, sugar, butter, and pulse until butter is in small pieces like peas.
- Whisk egg and almond extract together and pour into feed tube.
- Process until dough comes together in a ball.
- Wrap in plastic and store in refrigerator until ready to use.
- When ready to bake, form dough( I use my small cookie scoop to form dough) into tiny balls and press into lightly greased mini tart pans (I use about 2 inch pans in assorted shapes).
- Bake at 350 degrees for 12-15 minutes or till light brown.
- Lemon filling:.
- Melt butter in top of double boiler pan.
- Add sugar, lemon juice, and eggs and yolks.
- Cook on low until thick, stirring constantly.
- Filling should be like thick pudding.
- To assemble tarts with filling:.
- Put lemon filling into the cooled tart shells and garnish with whipped cream (if desired).
Nutrition Facts : Calories 81.3, Fat 4.3, SaturatedFat 2.6, Cholesterol 24.2, Sodium 31.1, Carbohydrate 10, Fiber 0.1, Sugar 5.8, Protein 0.9
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- In a medium saucepan, whisk together until smooth: 3 large eggs, 1/3 cup sugar, pinch of salt and grated lemon zest.
- In the bowl of your electrix mixer, whisk together 1 egg with 1/3 cup sugar until even consistency.
- Beat 1 cup heavy whipping cream on high speed until soft peaks form then add 2 Tbsp powdered sugar and 1/2 tsp vanilla and continue to beat on high speed until stiff and spreadable (mine took about a minute). Don’t over-beat it or it will be buttery.
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