Replace the Lemon with Meyer Lemons, Orange, Lime or any of your favourite Citrus to try different flavours!.Slightly heat up the curd to loosen it before filling the tart crusts on the day, and place back in the fridge to set for at least 2 to 3 hours. Keep the tartlet shells at room temperature for 2 days and the lemon curd in the fridge for 3 days. Both the Tartlet Shells and the Curd can be made in advance and combined a few hours before serving.Otherwise, the curd will be very liquid and ooze out of the shells when you bite into it. Allow for the lemon curd tartlets to spend at least 2 to 3 hours in the fridge so that the curd can set.It will take longer to cook, but the lemon curd will be very smooth and without any lumps. Always cook a Curd on very low heat to avoid over-cooking the eggs or burning the curd.Gently tap each mini lemon curd tarts over a hard surface to remove any air bubbles, then place in the fridge to set for at least 2 to 3 hours. You can also check with a thermometer - the curd is cooked when it reaches about 82'C/180'F.ĭirectly pour the hot curd into the Tartlet Shells. If the line stays clear, the curd is cooked. Tip the spoon down and see if any of the curd is dripping down over the line. Photo 12: to check that the curd is ready, dip the back of a spoon in the curd and draw a line into the curd with your finger.Photo 11: add the Lemon Zest then cook on very low heat whilst continuously whisking for 5 to 15 minutes, or until the curd has thickened.
If you add all the butter at once (or if it is too cold), the curd might split.
I used a regular Muffin Pan for this recipe, but you could also use a Mini muffin Pan to create some mini lemon tart bites. They should be at least the same width as the opening of the muffin pan holes. The larger the disk of pastry, the deeper the tartlets will be. Photo 5: Using a round or fluted Cookie Cutter, cut out small rounds of pastry.Place over a flat tray and leave in the fridge to rest and chill for at least an hour, or up to 24 hours.
The pastry should be about 3 mm or 1/8 inch thick. Assemble the dough into a ball then roll between two sheets of baking paper.These tartlets are a go-to recipe for all parties, Holidays and gatherings! Ingredients You can enjoy them as is, finish with a Meringue to make Mini Lemon Meringue Tarts or make a larger Lemon Cud Tart version. Both the pastry and the curd can be made in advance and assembled on the day, which is always so handy. Just like my Mini Lemon Cheesecakes, they are packed with tangy lemon flavours. These Mini Lemon Tarts simply combine some homemade Mini Tartlet Shells made with a Pâte Sablée (French Shortcrust Pastry) and some Lemon Curd. They are also great for the Holidays and for afternoon tea! These Lemon Curd Tartlets are perfect if you are looking for a bite-size party dessert. Who doesn't love a good, tangy Lemon Tart? This classic French dessert is one of those recipes that everyone is always so happy to eat.
0 kommentar(er)
