Ingredients
Scale
For the Tartlet Shells
- 200 g all-purpose / plain flour
- 1 pinch fine salt
- 40 g icing sugar, sifted
- 100 g unsalted butter, cold and cut into small cubes
- 1 large egg, at room temperature
For the Lemon Curd
- 4 egg yolks
- 100 ml fresh lemon juice (about 3 large lemons)
- 100 g caster sugar, or fine white granulated sugar
- 60 g unsalted butter, at room temperature and cut into pieces
- Zest of 1 lemon (optional, but recommended)
Instructions
- Make the pastry dough. Combine the flour, sifted icing sugar, and salt in a large bowl. Add the cold butter cubes and rub the mixture together with your fingertips until it resembles coarse breadcrumbs. Don’t overwork it.
- Bring the dough together. Add the egg and mix just until the dough comes together into a smooth ball. Flatten it into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat your oven to 180°C (350°F). Lightly grease your tartlet tins or a mini tart pan.
- Roll and line the tins. On a lightly floured surface, roll the chilled dough to about 3mm thick. Cut out rounds slightly larger than your tartlet tins and press the dough in gently, making sure it fits snugly into the edges without tearing.
- Blind bake the shells. Prick the bases with a fork, line each with a small piece of parchment, and fill with baking beans or dried rice. Bake for 12 minutes, then remove the weights and parchment and bake for another 5 to 7 minutes until the shells are pale golden and cooked through. Let them cool completely on a wire rack.
- Start the lemon curd. In a heatproof bowl, whisk together the egg yolks, caster sugar, and lemon juice until combined. Add the lemon zest now if you’re using it.
- Cook the curd. Set the bowl over a pot of gently simmering water (don’t let the bowl touch the water). Stir constantly with a wooden spoon or silicone spatula for 8 to 10 minutes, until the curd thickens enough to coat the back of a spoon and holds a line when you drag your finger through it.
- Add the butter. Remove the bowl from the heat and stir in the room-temperature butter, piece by piece, until fully melted and incorporated. The curd should be glossy and smooth.
- Strain the curd. Pass it through a fine-mesh sieve into a clean bowl for an extra-smooth result. Press a sheet of plastic wrap directly onto the surface to prevent a skin forming, and let it cool to room temperature.
- Fill the tartlet shells. Once the curd and shells are both fully cooled, spoon or pipe the lemon curd into each shell, filling it just to the rim. Refrigerate for at least 30 minutes before serving to let the curd set properly.
Notes
- Cold butter is non-negotiable for the pastry. Cut it into small cubes and keep it in the fridge until the last second.
- Don’t over-fill the shells. Lemon curd is rich, and these are small. A generous spoonful per tartlet is just right.
- Make-ahead tip: The lemon curd keeps in the fridge for up to 2 weeks in a sealed jar. The baked shells can be stored at room temperature in an airtight container for up to 3 days.
- Scaling: This recipe makes approximately 12 small tartlets depending on the size of your tins. Double the curd if you want extra to use on toast or scones.
- Equipment: Mini tartlet tins around 8 to 10 cm work best. A removable-bottom tart pan also works well and makes unmolding easier.
- Egg whites: You’ll have 4 leftover egg whites from the curd. Store them in the fridge for up to 4 days and use them for meringues or pavlova.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired
Nutrition
- Serving Size: 1 tartlet
- Calories: 180 kcal
- Sugar: 14 g
- Sodium: 55 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 65 mg