Homemade curd will last for at least a week in a jar kept in the fridge. They will keep for 2-3 days in a sealed container. Make-Ahead Prep – The tart shells can be baked ahead of time. Storage – Always store extra tarts in the fridge until ready to serve. Strawberries, blueberries, or raspberries. Use this affiliate link to find the perfect tart pan. You can also use a standard muffin tin for smaller tarts. Tart Tin – For this recipe, I used a 4 tartlet pan. These mini lemon curd tarts have a soft and chewy cookie-like crust and are 100 whole grain Today a group of bloggers and I are throwing a baby shower for Caroline of Chocolate & Carrots.I’ve followed her blog since before I started blogging and one of her posts was what actually inspired me to start with food photography and blogging. Rice, lentils, or dry beans make great alternatives. Pie Weights – I lined the shells with discs of parchment and used pie weights. Blind bake according to package directions.Ĭookie Cutters – The size of the cookie cutter is determined by the size of the tart pan. Add the lemon and egg mixture and stir to combine the ingredients. In a small saucepan, melt 4 tablespoons of butter over medium-low heat. In a medium bowl, mix the egg yolks, sugar, lemon juice and lemon zest together. Lemon curd tarts are easy to make with mini phyllo crusts and prepared lemon curd for a delightful bite-sized treat perfect for tea parties and showers. If you are not into making pastry, store-bought frozen tart shells will work for this recipe. Prepare the lemon curd while the crusts are baking.Then, wrap the muffin pan in plastic wrap, and chill in the refrigerator until the tartlets are set for about 4 hours. Let the tartlets cool to room temperature first. Use a spatula to spread the curd and even out the surface. You can also use any fruit curd you like. These mini gluten-free lemon tarts are filled with a tasty, sharp lemon curd and a nut flour and graham cracker crust. Distribute the lemon curd into the muffin pan on top of the cooled graham cracker crusts, about 2-3 tablespoons each. Lemon Curd – Use homemade or store-bought. Serve and enjoy.Who would have thought making lemon tarts from a jar of lemon curd would be so easy and so delicious. When ready to serve, spoon a dollop of lemon curd in each cooled cookie cup then top with a fresh berry. Allow them to cool completely on a wire rack. Remove the cookie cups gently from the muffin tin, using a butter knife if necessary. The cookie center should sink to form a cup while it cools, if not then gently push the end of a wooden spoon into the center of each cookie to form a shallow cup. They're perfect for showers, Mother's Day, or an elegant Easter platter. Place into the oven and bake for 8-10 minutes, or until just turning golden brown around the edges. Mini Lemon Tartlets are beautiful little bites of flaky gluten free pie crust filled with lemon curd and topped with berries, whipped cream, or meringue. Coat two mini muffin pans very well with cooking spray.īreak apart each square of the pre-cut cookie dough and roll it into a ball then press into the bottom and up the sides of each cavity of the prepared mini muffin pans. I filled the cookie shells with the lemon curd and berries right before serving and they were a huge hit with everyone – kids and adults. The morning was hectic and I didn’t have a lot of time to make something so I grabbed some pre-made cookie dough, lemon curd, and fresh berries from the grocery store and made these cute and easy mini lemon tarts. We were heading over to a friend’s house for dinner recently and I volunteered to bring dessert.
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