Mini Lemon Curd Tarts {Recipe}

For weeks I have been making Lemon Curd Tarts for different events with friends. My “go to” recipe is care of the one and only Barefoot Contessa. I’ve adapted this recipe for mini tarts, because I thought these would be more fun to eat, and less messy.

I was excited when these mini tarts arrived from Amazon (click on the image of the mini tarts in the sidebar for more details.) They were smaller than I was expecting, but they worked out perfect for both the mini lemon curd tarts, and the flourless chocolate cake recipe (which I’ll post later this week).

This set comes with 36 tins, and this recipe will make double that. Plus, you can make the lemon curd a few days ahead of time, and just spoon it out onto the tarts when they finish baking.

I will say, that this was a tedious project, and by the time you finish pressing the dough into each of the tins, you’ll be tired of doing it. I suggest grabbing a chair and a friend so you can work and chat.

TART SHELL

  • 3/4 cup unsalted butter at room temperature
  • 1/2 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • pinch of Kosher salt

METHOD

  • Preheat oven to 350 degrees
  • Mix butter and sugar until combined
  • Then add vanilla
  • In a separate bowl, sift the flour and salt
  • Add sifted ingredients to the butter, sugar, vanilla mixture
  • After everything has been mixed and incorporated, you will have a nice, smooth ball of dough
  • Place dough on a floured surface, and roll to 1/8″. Just eyeball this, you will need to press them into the tins anyway
  • Take a knife, or pastry wheel, and cut flattened dough into 1″ wide strips

METHOD FOR PRESSING DOUGH INTO TINS

  • Place the tins onto a baking sheet and spray with cooking spray to prevent tarts from sticking
  • Take a tin and, depending on the size, cut a piece of dough from your 1″ strips.
  • Take your piece of dough, and lay it inside the tin, and start pressing. The idea is to leave a hollow space for the lemon curd.
  • Once you have all of your tins pressed with dough, put the baking sheet in the oven for about 12-14 minutes. I had to test this with my oven to make sure I didn’t undercook or overcook them. I think it turned out to be around 14 minutes for me.
  • Let them cool for 5 minutes, or until you can handle them without burning your fingers, and gently pop the tarts out of the tins. I used a toothpick to do this, and once I got the hang of it, they popped out just fine.

At this point, you can place your mini tarts in a container and leave overnight, or until you are ready to fill them with the lemon curd.

LEMON  CURD

  • 4 lemons at room temperature
  • 1 1/2 cups sugar
  • 1 stick (1/2 cup) unsalted butter at room temperature
  • 4 large eggs at room temperature
  • 1/8 teaspoon salt

METHOD FOR LEMON CURD

  • Zest all 4 lemons with your Microplane, this way the zest stays small
  • Squeeze the lemons to make 1/2 cup of lemon juice, set aside in a measuring cup
  • Mix the sugar and lemon zest together until you can see small flecks of lemon throughout
  • Then add butter
  • Then add eggs one at a time, and only after each is incorporated
  • Then add lemon juice
  • Then add salt
  • Pour this mixture into a pot over low heat. Stir constantly for about 10 minutes, or until thickened.

METHOD FOR ASSEMBLING TARTS WITH LEMON CURD

  • You’ll want to find a serving tray with edges if you want to transport these little goodies anywhere. That way the lemon curd won’t stick to the plastic wrap.
  • Also, once these are assembled you shouldn’t ever refrigerate them. They’ll be fine for a day or two if they last that long!
  • Take a mini tart and fill it with a dollop of lemon curd
  • Once you’ve done this for all 72 tarts…you may want to celebrate
  • Sprinkle powdered sugar over the top of these just before serving
  • Pop one in your mouth
  • Repeat!

I’m sorry that I didn’t get any pictures of these tarts! It turned out to be a busy event and I didn’t have time. I will be making them again soon and will update with more photos. This recipe seems complicated with a lot of steps, but you will be glad you made them, and once you do it the next batch will be easier, plus it is a perfect do-ahead dessert!

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One Response to “Mini Lemon Curd Tarts {Recipe}”

  1. Hailey January 4, 2012 at 7:22 pm #

    Great mom!!!

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