Lemon Curd Tartlets with Fresh Berries (Printable Version)
Crisp buttery tartlet shells filled with bright lemon curd and topped with fresh berries for an elegant, refreshing dessert.
# What You'll Need:
→ Tartlet Shells
01 - All-purpose flour, 1 1/4 cups (160 g)
02 - Powdered sugar, 1/4 cup (30 g)
03 - Unsalted butter, cold and cubed, 1/2 cup (115 g)
04 - Large egg yolk, 1
05 - Ice water, 1-2 tablespoons
06 - Salt, 1 pinch
→ Lemon Curd
07 - Freshly squeezed lemon juice, 1/2 cup (120 ml)
08 - Finely grated lemon zest, 2 teaspoons
09 - Granulated sugar, 2/3 cup (130 g)
10 - Large eggs, 3
11 - Unsalted butter, cut into pieces, 6 tablespoons (85 g)
→ Topping
12 - Assorted fresh berries (raspberries, blueberries, strawberries, blackberries), 1 cup (150 g)
13 - Powdered sugar, for dusting (optional)
14 - Fresh mint leaves, for garnish (optional)
# Step-by-Step:
01 - In a food processor, pulse together flour, powdered sugar, and salt until combined.
02 - Add cold cubed butter to flour mixture and pulse until the consistency resembles coarse crumbs.
03 - Add egg yolk and 1 tablespoon ice water, then pulse until dough just comes together. Add additional ice water one teaspoon at a time if needed.
04 - Transfer dough to a lightly floured surface, gather into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
05 - Preheat oven to 350°F (175°C). Roll out chilled dough to 1/8-inch (3 mm) thickness.
06 - Cut dough into circles approximately 3 inches (8 cm) in diameter. Press into mini tartlet pans and trim excess dough.
07 - Prick shell bottoms with a fork, line with parchment paper, and fill with baking weights or dried beans.
08 - Bake for 12 minutes, then remove weights and parchment. Continue baking 5-8 minutes until golden brown. Cool completely.
09 - In a heatproof bowl, whisk together lemon juice, lemon zest, granulated sugar, and eggs until thoroughly combined.
10 - Set bowl over a saucepan of simmering water, whisking constantly until mixture thickens, approximately 8-10 minutes.
11 - Remove from heat and whisk in butter pieces until the mixture is smooth and creamy.
12 - Pass the lemon curd through a fine-mesh sieve into a clean bowl. Cover surface with plastic wrap and refrigerate for at least 1 hour until set.
13 - Spoon or pipe the chilled lemon curd into cooled tartlet shells, distributing evenly.
14 - Arrange assorted fresh berries over the lemon curd filling.
15 - Dust lightly with powdered sugar and garnish with fresh mint leaves if desired. Serve chilled.
# Expert Advice:
01 -
- The combination of crisp buttery shells with silky lemon filling creates this magical moment where your guests will pause mid-bite, eyes widening with unexpected pleasure.
- Despite looking like something from a fancy patisserie window, these tartlets are actually quite forgiving for home bakers and their cheerful appearance instantly elevates any gathering.
02 -
- Straining the lemon curd is non-negotiable, unless you enjoy surprise bits of cooked egg in your silky dessert.
- The tartlet shells will seem too crisp right after baking, but they soften to the perfect texture once filled and allowed to rest for at least 30 minutes.
03 -
- When making the dough, stop the food processor the moment it begins to come together, as even a few extra seconds can make the crust tough rather than tender.
- The lemon curd continues to thicken as it cools, so remove it from the heat when its slightly thinner than you ultimately want it to be.