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Lemon Curd Tarts
Course:
Baking
Cuisine:
Canadian
Prep Time:
15
minutes
minutes
Cook Time:
20
minutes
minutes
Chilling Time:
1
hour
hour
Total Time:
1
hour
hour
35
minutes
minutes
Servings:
6
servings
Calories:
357
kcal
Author:
Gloria Duggan | Homemade & Yummy
Lemon Curd Tarts
are so easy to make. Shortcrust tart shells filled with curd.
Print Recipe
US Customary
-
Metric
Ingredients
For The Tarts:
1
cup
lemon curd
(homemade or store bought)
fresh berries
(for garnish)
For The Shortcrust:
1 ¼
cups
all purpose flour
½
teaspoon
salt
½
cup
unsalted butter
(cold, cubed)
2
tablespoons
ice cold water
Instructions
Make The Shortcrust Pastry:
Using a food processor, pulse flour and salt.
***See notes for hand mixing***
1 ¼ cups all purpose flour,
½ teaspoon salt
Add cubed butter and pulse until it resembles large flake oatmeal. You should still see chunks of butter.
½ cup unsalted butter
Add the ice water 1 tablespoon at a time. Pulse until the dough looks like sand. Do not overwork the dough.
2 tablespoons ice cold water
Remove dough from food processor. Knead slightly, form into a disc, wrap in plastic and chill for at least an hour.
To Make The Tart Shells:
Preheat oven to 325ºF
Remove pastry from fridge.
Dust work surface with flour. Unwrap dough and place on your floured work area. Sprinkle the top with a bit of flour
Using a rolling pin, roll the disc out to about ⅛ inch thick.
Using a round cookie cutter, cut out circles.
Place circles in tart tin.
Blind Bake The Shells:
Line the shells with parchment paper and add some pie weights.
Bake for about 15 minutes.
Remove the tin from oven, carefully remove paper and weights. Return to the oven for additional 5 minutes until light golden brown.
Remove from oven and let cool before removing from tin.
Filling The Tarts:
In each shell add 2-3 tablespoons of lemon curd. Here is a great
recipe for lemon curd
.
1 cup lemon curd
Garnish with a few berries.
fresh berries
Serve.
Video
Notes
Always store tarts in the fridge.
You may need more or less filling depending on the size of your tarts.
To mix the shortcrust by hand:
combine flour and salt in a large bowl.
add the cubed cold butter and rub it together with fingers or a pastry cutter until it resembles large pieces of sand.
add the cold ice water a tablespoon at a time until the dough just sticks together.
proceed with the wrapping and chilling as directed in the recipe.
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Nutrition
Calories:
357
kcal
|
Carbohydrates:
43
g
|
Protein:
4
g
|
Fat:
19
g
|
Saturated Fat:
12
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
4
g
|
Trans Fat:
1
g
|
Cholesterol:
41
mg
|
Sodium:
309
mg
|
Potassium:
32
mg
|
Fiber:
1
g
|
Sugar:
23
g
|
Vitamin A:
473
IU
|
Calcium:
9
mg
|
Iron:
1
mg
Nutritional information on this site is generated via a plugin. I am not responsible for the accuracy of the plugin information.