Lemon Curd Tartlets

one tart with lemon filling and jewel like raspberries on top

5 from 1 vote

Lemon curd tartlets: shortcrust pastry shells filled with lemon curd and topped with fresh raspberries, a beautiful dessert for guests.

Prep Time20

Cook Time25

Total Time45

Course: Pies and Cheesecakes

Cuisine: English

Servings: -10

Calories: 292kcal

Author: Adina

Ingredients

200 g/ 7 oz/ 1 ⅔ cup all-purpose flour
1 pinch of salt
30 g/1 oz/ 2 ½ tablespoons granulated sugar
2-3 tablespoon ice-cold water
100 g/ 3.5 oz/ ⅓ cup + 1 tablespoon cold unsalted butter
1 jar lemon curd
about 200 - 300 g/ 7 – 10.5 oz raspberries or other berries

Instructions

Wash the berries and let dry very very well on kitchen paper towels. Make sure they are completely dry when placing on the finished tartlets.
Brush your tartlets forms with some melted butter and place in the fridge.
Dough: Cut the butter into small pieces. Place the flour, salt, sugar, 2 tablespoons of ice-cold water, and butter in a food processor and mix until everything becomes crumbly. Empty the food processor on the table and knead the crumbs very quickly. If necessary, add another tablespoon of ice-cold water. Form a ball, wrap in plastic foil, and place in the fridge for half an hour.
Meanwhile, preheat your oven at 200 degrees Celsius/400 degrees Fahrenheit.
Roll out the dough and cut circles large enough to fill the tartlets forms, edges included, place in the forms. Pierce the dough all over with a fork.
Bake blind: Cut pieces of parchment paper a little bit larger than the forms. Place over the dough and fill in an even layer of dried beans. Bake for about 20 minutes. Remove the beans and the parchment paper. The edges should be golden brown; the bottom should be cooked through but not become too tough (it will still have a light color). If the base is undercooked, remove the beans and parchment paper and then bake the tartlets for another 3 to 5 minutes until very lightly golden.
Let cool in the forms for about 15 minutes, remove carefully and place on a wire rack to cool completely.
Fill: Stir the lemon curd with a spoon. Place a few spoonfuls on each tartlet, level, add some raspberries on top.
Garnish: You can garnish with whipped cream and tiny mint leaves if you like.

Notes

Always use a digital kitchen scale when baking, it yields the best result. Cup measuring is very imprecise.
I used 6 tart shell of 9 cm/ 3.5 inch and 2 of 12 cm/ 5 inches. The size of the forms is not very important, the baking time remained the same for both sizes.
You can also make the shells in a muffin tray and follow these instructions for making tart shells. Or you can bake one single large pie shell and fill it with lemon curd and raspberries.

Nutrition