Mini Lemon Tartlets: Bite-Sized Bursts of Sunshine

These Mini Lemon Tartlets are little bites of sunshine! They’re the perfect combination of buttery, flaky pastry and tangy, zesty lemon curd. I love how these tartlets are both elegant and adorable, making them a delightful treat for Easter, afternoon tea, or any special occasion.

These Mini Lemon Tartlets are surprisingly easy to make, especially if you use ready-rolled shortcrust pastry. It’s a fun baking project that’s perfect for both novice and experienced bakers. The result is a beautiful and delicious treat that’s sure to impress your guests.

Flavor Goal: Imagine a buttery, melt-in-your-mouth pastry shell filled with a smooth and tangy lemon curd. It’s a classic combination that’s both refreshing and satisfying.

Ingredient Insights:

• Ready-Rolled Shortcrust Pastry: This is our shortcut to perfect pastry! Using ready-rolled pastry makes this recipe super easy and convenient.
• Lemons: We’ll use both the zest and the juice for a double dose of lemon flavor.
• Caster Sugar: This dissolves easily into the lemon curd, creating a smooth and sweet filling.
• Eggs: These thicken the lemon curd and give it a rich texture.
• Unsalted Butter: This adds richness and flavor to the lemon curd.
• Icing Sugar: This adds a touch of sweetness and a beautiful dusting to the finished tartlets.

Essential Equipment:

• Mini cupcake tray
• 2-inch round cutter (or the rim of a glass)
• Flower-shaped cookie cutter (optional)
• Fork
• Saucepan
• Whisk
• Sieve
• Mixing bowls

Ingredients:

• For the Shortcrust Pastry:
  • 2 packs ready-rolled shortcrust pastry (each pack weighing 320g), removed from the fridge 30 minutes before using
• For the Lemon Curd:
  • 4 medium lemons, zested and juiced
  • 200g caster sugar
  • 4 medium eggs, at room temperature
  • 50g unsalted butter, at room temperature
• For Decoration:
  • 2 tbsp icing sugar

Step-by-Step Instructions:

1. Prepare the Pastry Cases:
   • Generously grease a mini cupcake tray with butter.
   • Unroll the shortcrust pastry and use a 2-inch round cutter (or the rim of a glass) to stamp out circles. If you want to make flower-shaped tartlets, use a flower-shaped cookie cutter instead.
   • Press the pastry circles into the mini cupcake tray. If making flower tartlets, only fill every other one and fold the petals outwards onto the surface of the tray.
   • Prick the bottom of each pastry case with a fork to prevent them from puffing up during baking.
   • Place the prepared tray in the fridge for 1 hour to chill the pastry.
2. Bake the Pastry Cases:
   • Preheat the oven to 180°C fan / 200°C conventional.
   • Bake the pastry cases for 15 minutes, or until they are light golden brown and cooked through.
   • Remove the tray from the oven and let the pastry cases cool in the tray for 10 minutes before carefully transferring them to a wire rack to cool completely.
3. Make the Lemon Curd:
   • While the pastry cases are cooling, prepare the lemon curd.
   • In a medium-sized saucepan, combine the lemon zest, lemon juice, caster sugar, and butter.
   • Place the saucepan over medium-low heat and stir until the butter melts and the sugar dissolves. This should take about 5 minutes.
   • In a separate bowl, whisk together three egg yolks and one whole egg.
   • Pour the whisked eggs into the saucepan and whisk to combine with the lemon mixture.
   • Turn the heat up to medium and whisk continuously until the lemon curd thickens and coats the back of a spoon. This can take 5-10 minutes.
   • Once thickened, strain the lemon curd through a sieve into a bowl to remove the lemon zest.
   • Leave the lemon curd to cool and thicken for about 10 minutes.
4. Assemble the Tartlets:
   • Generously dust the cooled pastry cases with icing sugar.
   • Fill each pastry case to the top with the lemon curd.
   • Place the filled tartlets in the fridge to set for at least 30 minutes before serving.

Troubleshooting:

• Soggy Pastry: Make sure to blind-bake the pastry cases before filling them with the lemon curd. This will help prevent them from becoming soggy.
• Runny Lemon Curd: If your lemon curd is too runny, try cooking it for a little longer over low heat, whisking constantly, until it reaches the desired consistency.

Tips and Variations:

• You can use different flavors of ready-rolled pastry, such as chocolate or puff pastry.
• For a more intense lemon flavor, add a tablespoon of lemon zest to the lemon curd.
• You can also decorate the tartlets with fresh berries, whipped cream, or a dusting of cocoa powder.

Serving Suggestions:

• Serve these Mini Lemon Tartlets chilled. They’re a refreshing and delightful treat for any occasion.
• They pair beautifully with a cup of tea or coffee.

Nutritional Information: (Provide approximate values per tartlet)

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Recipe Summary and Q&A:

• Q: Can I make these tartlets ahead of time?
  • A: Yes, you can bake the pastry cases and make the lemon curd a day or two in advance. Store them separately in the refrigerator and assemble the tartlets closer to serving time.
• Q: Can I freeze these tartlets?
  • A: It’s not recommended to freeze these tartlets, as the texture of the pastry and lemon curd may be affected.

These Mini Lemon Tartlets are a delightful and elegant treat that’s perfect for Easter or any special occasion. They’re easy to make, beautiful to look at, and absolutely delicious!