Mini lemon tartlets: Tangy and sweet tea time pastry
Do you have a themed party or high tea planned? Are you just inviting some friends over for tea or just testing out your pastry skills? Lemon tartlets are some of the world’s favourite tangy sweet treats and we have a great recipe for you with these Mini lemon tartlets. They’re a joy to eat and look at as they become the centre-piece of your dessert and snack table. You probably already have all of the ingredients at home and it’s a also an easy recipe if you’re a first-time baker.
More about your mini lemon tartlets
As always, store-bought frozen puff pastry is, more often than not, quite perfect and you don’t need to attempt to make your own. It will create a light and flaky base for your lemon curd which will be made from scratch. Do yourself a favour and weigh down the pastry when baking with some rice so they don’t come up too far. You can even add food colouring in the lemon curd or decorate it with anything your creative heart desires.
Any leftover lemon curd is incredible on your morning toast.
As lovely to eat as they are to look at, these mini lemon tartlets are the perfect tea time or celebration treat. They’re super quick to make too.
Mini lemon tartlets Recipe
Course: Dessert, SnackCuisine: GlobalDifficulty: Easy
12
servings
25
minutes
10
minutes
10
minutes
15
minutes
1
hour
Ingredients
4 egg yolks
¼ cup caster sugar
3 tsp finely grated lemon rind
2 tbsp. lemon juice
50 g butter, chopped
finely grated lemon rind, to serve
1½ sheets frozen ready-rolled short crust pastry, partially thawed
Method
For the lemon curd
Place egg, egg yolk, sugar, lemon rind and lemon juice in a heavy-based saucepan. Whisk to combine and add butter.
Place over medium heat.
Cook, whisking for 7 to 8 minutes or until mixture coats the back of a spoon. Remove from heat. Stand for 5 minutes. Pour into a small bowl. Cover surface with plastic wrap. Set aside to cool completely
For the tartlets
Meanwhile, lightly grease a 12-hole, 1½ tablespoon-capacity mini muffin pan.
Using a 6.5cm cutter, cut 12 rounds from pastry. Press pastry rounds into prepared pan. Pierce bases with a fork. Freeze for 10 to 15 minutes or until firm.
Preheat oven to 180°C/160°C fan-forced.
Bake pastry cases for 15 to 16 minutes or until light golden. Cool in pan for 10 minutes.
Transfer to a wire rack to cool completely.
Spoon 2½ teaspoons lemon curd in each pastry case.
Top with lemon rind.
Notes
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