Tuesday, February 16, 2016

Lemon Tarts


These  little lemon tarts are perfect for a tea tray.  The easy filling is baked right into the tart shell and they freeze beautifully.


You can buy little unbaked tart shells or you can use your own pastry. There are several different options for pastry here. I baked these little tarts in mini muffin pans.  The perfect size cookie cutter for the pastry is  3 1/16 in / 78 mm.

  • 24 unbaked tart shells
  • 2 eggs
  • 3 egg yolks
  • 1/4 cup whipping cream
  • juice from 1 large lemon
  • 1 teaspoon lemon zest
  • 1/3 cup sugar
  1. Preheat oven to 350. F
  2. Place all the filling ingredients into a blender jar.  Pulse a few times to combine.
  3. Divide the filling between the unbaked tart shells.
  4. Bake for 12 minutes or until crust has browned around the edges and the filling has set. 
  5. Refrigerate until serving time.
Whipped Cream Topping
  • 1 cup whipping cream
  • 1 package whipping cream stabilizer or 1 tablespoon vanilla instant pudding
  • 2 tablespoons sugar
  • 1 teaspoon vanilla (omit if using pudding powder)
  1. Whip cream together with stabilizer until soft peaks form.  Add sugar and vanilla and continue to beat until stiff peaks form. 
  2. Pipe the whipped cream onto each tart.  Garnish with a bit of lemon zest.
  3. Serve chilled.





6 comments:

  1. These are so pretty! I have never thought to not cook the lemon custard first. Takes one step out of the process.

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  2. Those look just delicious....I'd love one right now:) I'll be making these one day soon.

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  3. You had me at lemon tarts - they look so delicious and there's nothing quite like using home made pastry for the shells! Your cooking cutter looks intriguing - I've never seen one like that!

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  4. I have been looking for just this recipe!! Thank you very much. I am very intrigued with the cookie cutter. Where did you find it?

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  5. These look so good and I love that you don't have to cook the filling.
    I'm thinking that as an option to the whipped cream topping, you could use those extra egg whites and top them with meringue, bake them a bit longer and end up with lemon meringue tarts.

    ReplyDelete
  6. These look so good and I love that you don't have to cook the filling.
    I'm thinking that as an option to the whipped cream topping, you could use those extra egg whites and top them with meringue, bake them a bit longer and end up with lemon meringue tarts.

    ReplyDelete