![]() Homemade curd will last for at least a week in a jar kept in the fridge. They will keep for 2-3 days in a sealed container. Make-Ahead Prep – The tart shells can be baked ahead of time. Storage – Always store extra tarts in the fridge until ready to serve. Strawberries, blueberries, or raspberries. Use this affiliate link to find the perfect tart pan. You can also use a standard muffin tin for smaller tarts. Tart Tin – For this recipe, I used a 4 tartlet pan. Rice, lentils, or dry beans make great alternatives. Pie Weights – I lined the shells with discs of parchment and used pie weights. Blind bake according to package directions.Ĭookie Cutters – The size of the cookie cutter is determined by the size of the tart pan. If you are not into making pastry, store-bought frozen tart shells will work for this recipe. You can also use any fruit curd you like. This lemon curd crepe cake is a deliciously sophisticated version of pancakes with lemon and sugar. The fluffy cream topping and zingy lemon curd swirls make an excellent topping that just completes this cake. Lemon Curd – Use homemade or store-bought. Three-milk cake with lemon curd and cream. ![]() I always recommend Bob’s Red Mill 1:1 Gluten Free Baking Flour because it is truly a wonderful substitute that keeps the flavors and textures quite close to the all-purpose counterpart.Who would have thought making lemon tarts from a jar of lemon curd would be so easy and so delicious. This shortbread crust can easily be made gluten free with a simple 1:1 gluten free flour sub. Be sure to plan accordingly because it is better to have too much on hand than too little. I used 4 medium-large lemons to get the ½ cup of fresh squeezed lemon juice, but varying sizes of lemons will yield difference measurements of juice. The removable bottoms help to ensure that the tart stays together upon removal from the pan, but these tart pans are quite nonstick and I haven’t had any issues whatsoever with removing any of my tarts. Now I used the cutest little mini heart tart pans (with removable bottoms, hallelujah for that feature!), but you can use mini rounds, a large 9” round, a 9” square, or really any other pan you possess like a cheesecake pan, in a pinch. Lemon Juice (preferably fresh-squeezed, and this is similar to my citrus juicer but darker in color) What you will need to make these Mini Tarts with Lemon Curd and Shortbread Crust: Although lemons are generally in season between fall and the early parts of summer, the are found year-around in most markets and are at their height in the springtime. Place the bowl over the saucepan, making sure the water does not touch the bottom of the bowl. Zest and juice the lemons into a large mixing bowl, then add in the sugar and butter too. It is fully acceptable to make lemon desserts year around, but we are in the height of “citrus season” as it were, with varying fruits being in-season from roughly October to April. Step 1: Bring a small saucepan with about an inch of water in the bottom to boil, then lower to a simmer. There’s just something uniquely summery about it that still transcends seasons. What’s Needed for a Lemon Curd Tart This lemon curd tart has two components: the homemade lemon curd filling and the pastry shell. Lemon has long been one of my favorite flavors. It’s a perfect harmonious balance of citrusy delight, and I am so excited to be sharing it with you. The lemon curd is both tart and creamy, the shortbread crust is incredibly buttery + flaky without falling apart (a bit of a must when it’s holding curd inside), and the whipped topping just puts that finishing touch on. ![]() But I submit that there is no better time to enjoy heart shaped goodies than right here, right now! These Mini Tarts with Lemon Curd and Shortbread Crust (and whipped cream) are perhaps the best combination of refreshing and satisfying that has ever existed. I know what you might be thinking: It’s not even FEBRUARY yet.
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