Description
These delicate Lemon Curd Tartlets feature a crisp, buttery shortcrust pastry shell filled with tangy and smooth lemon curd, making them a perfect light dessert or teatime treat. Easy to prepare with ready-rolled pastry and quick baking, these tartlets offer a refreshing burst of citrus flavor balanced by a sweet finish.
Ingredients
Scale
Pastry
- 1 pack ready-rolled shortcrust pastry (e.g., Jus-Rol)
Filling
- 1 jar homemade or store-bought lemon curd
Topping
- 2 tablespoons icing sugar
Instructions
- Prepare the Pastry: Let the shortcrust pastry come to room temperature for 30 minutes to make it easier to work with and prevent cracking when shaping.
- Cut the Pastry Shapes: Roll out the pastry gently on a lightly floured surface. Use a flower-shaped cookie cutter to cut out individual pieces that will fit into the mini cupcake tray.
- Form the Tartlets: Press each flower-shaped pastry piece into the cups of a mini cupcake tray, folding the petals slightly outward to create decorative edges.
- Chill the Pastry: Place the tray with pastry cases in the fridge for 1 hour. This chilling step helps to prevent the pastry from shrinking during baking.
- Preheat the Oven: Set the oven to 180°C (350°F) to reach baking temperature while the pastry chills.
- Bake the Pastry Cases: Bake the chilled pastry cases for 12-15 minutes until they turn golden brown and crisp.
- Cool Completely: Remove the tartlet shells from the oven and let them cool completely on a wire rack to ensure a crisp base for the filling.
- Dust with Icing Sugar: Lightly sprinkle the cooled pastry cases with icing sugar for a touch of sweetness and decoration.
- Fill with Lemon Curd: Spoon the lemon curd into each tartlet, smoothing the tops evenly with the back of the spoon or a small spatula.
- Chill Before Serving: Place the filled tartlets in the refrigerator until ready to serve, allowing the lemon curd to set slightly for the best texture and flavor.
Notes
- If lemon curd is homemade, ensure it is fully cooled before filling the tartlets.
- Chilling the pastry before baking is essential to avoid shrinkage and maintain shape.
- Use a small offset spatula for smooth, even filling of the tartlets.
- These tartlets are best served within 1-2 days refrigerated for optimal freshness.
- For decorative variation, top the tartlets with fresh berries or mint leaves before serving.
