Source: Sweet Miniatures, Flo Braker; Yield: about 3 dozen
Ingredients
Dough: 1/2 recipe Miniature Tartlet Pastry
Lemon Custard Filling
- 2 egg yolks
- 3 Tbs butter, melted and cooled
- 1/2 C (50 g) powdered sugar
- 1 Tbs granulated sugar
- 2 Tbs lemon juice
- 2 tsp lemon zest, grated fine
Decoration
Mint leaves, fresh raspberries
Equipment
4 dozen tartlet molds
Directions
- Adjust rack to lower third of oven and preheat to 350 deg F. Have a large baking sheet ready with your tartlet molds.
- Divide dough into approximately 1 tsp per tin. Roll dough pieces into a ball, then press up the sides of the tin.
- Chill formed tartlets for about 10 mins.
- Make lemon curd filling In a small bowl, lightly whisk together all filling ingredients until lightly blended. Spoon about 1/2 tsp into each tart shell.
- Bake for about 10 minutes or until crust is light golden. Place baking sheet on a wire rack to cool. When tins are cool enough to touch, squeeze gently and turn tartlets out.*
- Decorate Set a fresh mint leaf on the top of each tartlet, and add a berry on top.
Notes
- Make ahead Freeze undecorated tartlets in an airtight container up to 10 days.
- *The tartlet dough recipe says to bake for 12-14 min unfilled. Bake a test tartlet at the beginning to gauge bake time.
- Pictured, l to r:
- raspberry lemon tartlet with mint leaf,
- Lemon blueberry tartlet,
- Passion fruit curd with chocolate drizzle
