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+ servings
Mini lemon tartlet on plate with gold fork

Strawberry Lemon Curd Tartlets

Author: Gail Ng
These mini strawberry lemon curd tartlets are made with a shortcrust pastry tart shell baked in a muffin pan, filled with tangy lemon curd, and topped with fresh strawberries and powdered sugar.
5 from 1 vote
Prep Time 1 hr
Cook Time 20 mins
Chilling Time 2 hrs
Total Time 3 hrs 20 mins
Yield 12 tartlets
Category Desserts
Cuisine American

Ingredients
  

Tart Shell

  • 120 g powdered sugar
  • ½ teaspoon salt
  • 170 g unsalted butter, softened
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 350 g all-purpose flour

Lemon Curd

  • 2 large eggs
  • 90 g granulated sugar
  • 1 lemon, juiced
  • 50 g unsalted butter, softened and cubed

Toppings

  • strawberries, roughly chopped
  • powdered sugar, for dusting

Instructions
 

Tart Shell

  • In a large mixing bowl, stir together powdered sugar and salt.
  • Add softened butter and cream together with a hand mixer or stand mixer until smooth and creamy.
  • Add the egg and vanilla extract and cream together until smooth.
  • With the mixer on low speed, mix in the flour until no large dry patches of flour remain. Don't overmix!
  • Turn the dough out onto a floured surface and form into a flattened disc. Wrap in plastic wrap and refrigerate for at least 2 hours or overnight.
  • Preheat the oven to 350°F. If the dough is too hard, let it sit at room temperature for about 10 minutes to soften before rolling it out.
  • On a floured surface, roll the dough out to be about ⅛" thick.
  • With a 3" circular cookie cutter, cut out circles of dough. Place each circle off dough into a muffin pan and gently press the dough into each mold.
  • Insert cupcake liners into each muffin mold and fill with pie weights or uncooked rice or beans.
  • Bake tart shells for about 10 minutes or until golden brown. Remove from oven and let cool completely before removing the tart shells from the muffin pan.

Lemon Curd

  • In a small pot, whisk together eggs and sugar until it becomes a paste.
  • Add in the lemon juice and stir to combine.
  • Heat the mixture on medium heat while stirring continuously. The mixture will start to thicken after about 5 minutes.
  • When the lemon curd is thick enough to coat the back of a spoon, remove the pot from the heat.
  • Stir in one cube of butter at a time until all the butter is melted and thoroughly combined.
  • Transfer lemon curd to a small bowl to cool completely.
  • Spoon about 2 tablespoons of lemon curd into each tartlet shell. Top with strawberries and a dusting of powdered sugar.

Notes

  • Both the baked tartlet shells and lemon curd can be made a day in advance and stored in an airtight container in the fridge. Assemble the tartlets when ready to serve.

Nutrition

Calories: 325kcal | Carbohydrates: 41g | Protein: 5g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 116mg | Potassium: 64mg | Fiber: 1g | Sugar: 18g | Vitamin A: 520IU | Vitamin C: 5mg | Calcium: 18mg | Iron: 2mg
Keywords lemon curd recipe, lemon curd tartlets, lemon tart recipe, lemon tartlets, mini lemon tarts, mini tarts in mufin pan
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