Tarts with lemon curd and berries

Votes: 3

How to Make - Lemon Curd and Berry Tarts

Time: 2 hours 50 minutes
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 684, total fat 45 G., saturated fats 27 G., proteins 8 G., carbohydrates 65 G., fiber 3 G., cholesterol 226 mg, sodium 37 mg, sugar 32 G.

These mini tarts are easy to make and look like they came straight from a bakery! These crumbly shortcrust pastry tartlets are filled with refreshing lemon curd and topped with fresh berries and whipped cream. With the same amount of ingredients, you can make one large tart, a delicious centerpiece for your summer celebration.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Tartlets

1 cup unsalted butter, room temperature
1/3 cup sugar
2 large yolks
1.5 tsp vanilla extract
2.5 cups premium flour
2-3 tablespoons of cold water

Lemon Curd

3 large eggs
12 tablespoons unsalted butter
1 tablespoon Meyer lemon zest
3/4 cup freshly squeezed lemon juice
3/4 cup sugar

Assembly

0.5 cup whipped cream, optional
1 cup blueberries
8-10 strawberries, thinly sliced
1 cup blackberries
Special equipment: 8 small or 1 large tart pan

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: eggs, lemon zest, premium flour, lemon cream, strawberry, raspberry

Cooking the dish according to the recipe:

Using a mixer fitted with a paddle attachment, beat the butter and sugar until light and fluffy, about 6 minutes. Add the egg yolks one at a time, then add the vanilla extract and beat well. Gently fold in the flour with a spatula. Add cold water, 1 tablespoon at a time, until the dough is smooth. Wrap in plastic wrap and refrigerate for 1 hour.
Lemon Curd:

Combine all ingredients in a bowl, place over a double boiler, and stir constantly until the cream thickens and reaches 165°F (71°C). Remove from heat and strain through a fine-mesh sieve into a bowl. Cover with plastic wrap, placing it directly on the surface of the cream, and refrigerate until completely cool, about 1 hour.

Preheat oven to 160°C.
Remove the dough from the refrigerator and let it rest for 15 minutes (or less if it's hot in the kitchen). Roll it out on a silicone mat to a thickness of 0.3-0.5 cm. Cut and place the dough into tart pans.
Culinary adviceLeftover dough can be used to cut out shapes for decoration or simply baked and enjoyed. Brush the dough with egg yolk, sprinkle with a little tubinado sugar, and bake until golden brown, about 10 minutes.
Prick the bottom of each tartlet several times with a fork and refrigerate for 15 minutes.
Place the tartlets on a baking sheet and bake until dark golden brown, about 15-20 minutes. Let cool before filling.
If using heavy cream, whip it in a large bowl until stiff peaks form. Fill each tartlet with about 3 tablespoons of lemon curd and garnish with berries. Top with whipped cream and serve immediately. Tarts can be made 20-30 minutes in advance and kept in the refrigerator.