Bright, zesty lemon tarts are the epitome of refreshing desserts. These creamy lemon tartlets are a perfect blend of tangy lemon flavor with a silky smooth texture, all encased in a buttery, sweet pastry crust.
Whether you’re hosting a dinner party or simply treating yourself, these tartlets are sure to impress. The combination of fresh lemon cream and whipped topping creates an irresistible dessert that everyone will love!
Instructions
Make the Sweet Pastry Crust:
1. Mix the butter, sugar, and salt:
- In a stand mixer fitted with the paddle attachment, cream the butter, sugar, and salt together on medium speed until light and fluffy.
2. Add the eggs:
- Add the eggs one at a time, mixing after each addition until fully incorporated.
3. Incorporate the flour:
- On low speed, gradually add the flour until just combined, forming a smooth dough.
4. Shape and chill the dough:
- Transfer the dough to a lightly floured surface and divide it into 4 portions. Shape each portion into a 1/2-inch thick disc, wrap in plastic wrap, and chill in the refrigerator for at least 2 hours or overnight.
5. Roll out the dough:
- Preheat the oven to 325°F (163°C). Roll the chilled dough on a lightly floured surface to about 1/8 to 1/4-inch thickness. Cut out circles large enough to fit your tartlet pans.
6. Bake the tart shells:
- Line the tartlet pans with the dough and dock the bottoms with a fork. Freeze the tartlet shells for about 15 minutes. Bake for 10-12 minutes or until golden brown. Optionally, brush with egg wash halfway through baking for extra crispiness. Cool completely before adding the filling.
Prepare the Creamy Lemon Filling:
1. Whisk the lemon cream ingredients:
- In a heatproof bowl, whisk together the lemon juice, eggs, egg yolk, sugar, and a pinch of salt.
2. Cook the lemon cream:
- Set the bowl over a simmering pot of water (double boiler method) and whisk constantly until the mixture thickens, about 10-12 minutes.
3. Blend in the butter:
- Remove the lemon mixture from heat. Transfer to a blender or use an immersion blender to incorporate the chilled butter, adding a few cubes at a time, until the filling is smooth and creamy.
4. Chill the lemon cream:
- Pour the lemon cream into the cooled tartlet shells, smoothing the tops with a spatula. Refrigerate the filled tartlets for at least 2 hours to set.
Whip the Cream and Garnish:
1. Whip the cream:
- In a chilled bowl, whip the heavy cream until soft peaks form. Add the confectioners’ sugar and continue whipping until stiff peaks form.
2. Garnish and serve:
- Top the tartlets with a dollop of whipped cream. Garnish with edible flowers or your preferred decoration.
FAQs
How far in advance can I make the tartlets?
You can prepare the tartlet shells and lemon filling up to 3 days in advance. Simply store the tartlets in the refrigerator and add the whipped cream just before serving.
Can I freeze the tartlet shells?
Yes, you can freeze the unbaked tartlet dough or even the baked tartlet shells for up to 1 month. Thaw them in the refrigerator overnight before using.
Can I use store-bought crust?
While homemade sweet pastry crust is recommended for the best flavor and texture, you can use pre-made tartlet shells or pie crust in a pinch.