![]() For something a little more elegant and fun, you can pipe whipped cream onto the tarts and/or top with berries or lemon slices. If you like your lemon curd a little sweeter, increase the sugar to ¾ cup.įor a more rustic, understated dessert, top with a dollop of whipped cream and call it good.If you have Meyer lemons, you can make Meyer lemon curd.If you don't have pans with removable edges, you can gently slide a toothpick between the edge of the crust and the pan to help you pop it out. Make sure crusts are completely cool before taking them out of the pans and adding the lemon curd to them.You'll also want to make sure you don't skip them tempering step, and then keep the heat as low as possible in the final cooking and thickening step. When making the lemon curd, make sure the eggs are fully whisked to prevent lumpy curd.I've never had this occur with stainless steel, but it may be best to use a non-reactive pan, such as an enameled pot to avoid leaching. Some commenters have experienced a metallic taste due to using a metal saucepan.I like homemade lemon curd best (the flavor is out of this world!), but you can absolutely use premade lemon curd if that's what you have.Tips For Making The Best Mini Lemon Tarts Spoon lemon curd evenly into the crusts and spread it with the back of a spoon to fill each crust.Once tart crusts are completely cooled, carefully pop them out of the pans.How To Make Mini Lemon Tarts With Shortbread Crust They're made with just a few simple ingredients that you probably already have - butter, eggs, flour, sugar, lemons.I use homemade lemon curd in this recipe, but if you have a spare jar sitting around, these would be the perfect recipe for using it! The tiny size is adorable! Bring these perfectly portioned treats to Easter brunch, showers, or make them just because.These lemon tarts are simply delicious! With a crisp, buttery shortbread crust with just a hint of vanilla and a smooth, creamy, tart lemon curd filling, they're so cheerful for spring!.So I go to my sister's house, because life has blessed her with a whole tree full of gorgeous lemons right in her backyard! And her backyard lemons are just perfect for making mini lemon tarts! Why You'll Love These Mini Lemon Tarts Because there's nothing better in the springtime than a bright and cheery lemon dessert! But unfortunately, life does not give me lemons. Garnish the mini lemon tartlets as you wish! I used berries, whipped cream, and meringue.This post was originally published June 2017 and has been updated. I have tried piping it in, but found simply spooning it in with a half-teaspoon measuring spoon to be quicker and easier.Ħ. Fill the baked mini tart shells with a little lemon curd in each. Prepare Lemon Curd according to recipe directions.ĥ. ![]() This allows steam to escape and keeps the crust from puffing up during baking.Ĥ. Poke each one a couple of times in the bottom with a fork to dock it. Place each round pastry into an indentation in a mini muffin pan. Cut out the dough with a round, well floured, cookie cutter.ģ. Learn more in How to Bake a Blind Pie Crust.Ģ. Since the best gluten free pie dough is very moist and sticky, it needs extra flour worked into it to hold its shape while the shells are baked before filling. Roll the pie dough in lots of rice flour, working it in as you turn it over from side to side.Berries - Blueberries, raspberries, blackberries, or strawberries would all work nicely.Meringue - Use some of the egg whites leftover from the yolks in the lemon curd to make meringue.Whipped Cream - Chill a clean bowl and beaters, add just a little maple syrup or honey to some heavy whipping cream, and beat it until stiff.Lemon Curd - This lemon curd, sweetened with raw, or unrefined, cane sugar, can be made a day ahead. ![]() Simply seal it into an airtight bag and freeze it for up to two or three months. The pie crust recipe will make more than you need, so you can save the rest for future pie crusts. ![]() The unbaked crusts will keep, covered in the mini muffin pan, in the refrigerator for a day or two before baking. You can make the crust up to two or three days ahead and cut out the tartlet crusts a day ahead. Pie Crust - This gluten free pie crust is the best.Then it doesn't take long to put the tartlets together for a fresh presentation. It's easy to prepare the crusts and filling a day ahead. I love that I can enjoy and share such a special, delicious treat that's free from refined sugar and gluten. They're perfect for showers, Mother's Day, or an elegant Easter platter. Mini Lemon Tartlets are beautiful little bites of flaky gluten free pie crust filled with lemon curd and topped with berries, whipped cream, or meringue. ![]()
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