Lemon Cream Tartlets

Lemon Cream Tartlets are delightful miniature desserts that combine a buttery, crisp pastry shell with a luscious, tangy lemon cream filling. These tartlets are perfect for spring and summer gatherings, offering a refreshing burst of citrus flavor in every bite.

Why You’ll Love This Recipe

• Bright and Zesty Flavor: The lemon cream filling provides a perfect balance of tartness and sweetness, making each bite invigorating.
• Elegant Presentation: These tartlets are visually appealing and make for an impressive dessert at any event.
• Versatile Garnishing: Top with fresh berries, whipped cream, or edible flowers to suit the occasion.Reluctant Entertainer+1culinary-cool.com+1
• Make-Ahead Friendly: Both the tart shells and lemon cream can be prepared in advance, simplifying event preparations.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Tart Shells:

• Unsalted butter, at room temperature
• Granulated sugar
• Salt
• Eggs
• All-purpose flourgrowingupcali.com+1Allrecipes+1

For the Lemon Cream Filling:

• Freshly squeezed lemon juiceThat Skinny Chick Can Bake
• Eggs
• Granulated sugar
• Salt
• Unsalted butter, chilledgrowingupcali.com+1Pinterest+1

For the Topping:

• Heavy whipping creamScientifically Sweet+2growingupcali.com+2That Skinny Chick Can Bake+2
• Confectioners’ sugarPreppy Kitchen+15Natasha’s Kitchen+15growingupcali.com+15
• Optional: Edible flowers or fresh berries for garnish

Directions

1. Prepare the Tart Dough: In a stand mixer, cream together the butter, sugar, and salt until smooth. Add the eggs one at a time, mixing well after each addition. Gradually add the flour and mix until just combined. Divide the dough into discs, wrap in plastic wrap, and refrigerate for at least 2 hours.
2. Bake the Tart Shells: Preheat the oven to 325°F (163°C). Roll out the chilled dough on a lightly floured surface to about 1/8-inch thickness. Cut circles slightly larger than your tartlet pans and press the dough into the pans. Prick the bottoms with a fork and chill for 15 minutes. Bake for 10-12 minutes or until golden brown. Let cool completely.
3. Make the Lemon Cream: Set up a double boiler by bringing a saucepan of water to a simmer. In a heatproof bowl, whisk together the lemon juice, eggs, sugar, and salt. Place the bowl over the simmering water, ensuring the bottom doesn’t touch the water. Cook, whisking constantly, until the mixture thickens, about 10-12 minutes. Remove from heat and let cool slightly.growingupcali.com+1cookinggoals.com+1
4. Incorporate the Butter: Transfer the lemon mixture to a blender. With the blender running, add the chilled butter one tablespoon at a time until fully incorporated and the mixture is smooth.
5. Assemble the Tartlets: Fill each cooled tart shell with the lemon cream. Refrigerate for at least 2 hours to set.cookinggoals.com
6. Prepare the Whipped Cream: In a mixing bowl, whip the heavy cream with confectioners’ sugar until soft peaks form.
7. Garnish and Serve: Top each tartlet with a dollop of whipped cream and garnish with edible flowers or fresh berries, if desired.

Servings and Timing

• Yield: 12 tartlets
• Preparation Time: 30 minutesAllrecipes+2cookinggoals.com+2Natasha’s Kitchen+2
• Cooking Time: 12 minutes
• Chilling Time: 2 hours
• Total Time: Approximately 2 hours and 42 minutes

Variations

• Berry Topping: Add a layer of fresh raspberries or blueberries on top of the lemon cream before serving.
• Herb-Infused Cream: Infuse the lemon cream with a hint of basil or mint for an aromatic twist.
• Chocolate Drizzle: Drizzle melted white or dark chocolate over the tartlets for added richness.
• Nut Crust: Incorporate finely ground almonds or pistachios into the tart shell dough for a nutty flavor.

Storage/Reheating

• Refrigeration: Store assembled tartlets in an airtight container in the refrigerator for up to 3 days.
• Freezing: Freeze unfilled tart shells for up to 1 month. Thaw at room temperature before filling.culinary-cool.com+1culinary-cool.com+1
• Reheating: Not recommended, as reheating may compromise the texture of the lemon cream.

FAQs

How do I prevent the tart shells from shrinking during baking?

Ensure the dough is well-chilled before baking and avoid overworking it. Pricking the base with a fork helps prevent puffing.

Can I use bottled lemon juice instead of fresh?

Freshly squeezed lemon juice is recommended for the best flavor, but bottled juice can be used in a pinch.That Skinny Chick Can Bake

What can I use if I don’t have tartlet pans?

Muffin tins can serve as a substitute. Line them with parchment paper for easy removal.

Is it necessary to use a double boiler for the lemon cream?

Yes, using a double boiler ensures gentle heating, preventing the eggs from curdling.

Can I make the tart shells ahead of time?

Absolutely. Baked tart shells can be stored in an airtight container at room temperature for up to 2 days.

How do I know when the lemon cream is thick enough?

The cream should coat the back of a spoon. When you run your finger through it, the line should remain clear.

Can I use a food processor to make the tart dough?

Yes, a food processor can be used to combine the dough ingredients efficiently.

What other toppings can I use besides whipped cream?

Meringue, candied lemon slices, or a dusting of powdered sugar are excellent alternatives.

How long should I chill the tartlets before serving?

Chill the assembled tartlets for at least 2 hours to allow the lemon cream to set properly.

Can I add gelatin to the lemon cream for extra firmness?

While not necessary, a small amount of gelatin can be added if a firmer set is desired.

Conclusion

Lemon Cream Tartlets are a delightful dessert that combines the crispness of a buttery shell with the tangy smoothness of lemon cream. Their elegant appearance and refreshing flavor make them a perfect choice for various occasions, from casual gatherings to formal events. With the ability to prepare components in advance and customize toppings, these tartlets offer both convenience and versatility in dessert preparation.

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