Strawberry Lemon Curd Tartlets
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.
- 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
- 2 large eggs
- 90 g granulated sugar
- 1 lemon, juiced
- 50 g unsalted butter, softened and cubed
- strawberries, roughly chopped
- powdered sugar, for dusting
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.
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.
- 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.
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