Description
Delight in these charming Lemon Curd Tartlets featuring crisp, flower-shaped shortcrust pastry cases filled with luscious homemade or store-bought lemon curd. Perfectly sweet, tangy, and elegantly dusted with icing sugar, these tartlets make a refreshing treat for any occasion.
Ingredients
Scale
Pastry
- 1 pack ready-rolled shortcrust pastry (e.g., Jus-Rol)
Filling & Garnish
- 1 jar homemade or store-bought lemon curd
- 2 tablespoons icing sugar
Instructions
- Prepare Pastry: Allow the shortcrust pastry to come to room temperature for 30 minutes, making it easier to work with and roll out smoothly.
- Cut Shapes: Roll out the pastry on a lightly floured surface and use a flower-shaped cookie cutter to cut out individual shapes for the tartlet cases.
- Shape Pastry Cases: Gently press each flower-shaped pastry piece into the cavities of a mini cupcake tray, folding the petals slightly outward to create a decorative edge.
- Chill Pastry: Place the shaped pastry cases in the refrigerator and chill for 1 hour. This helps prevent the pastry from shrinking during baking.
- Preheat Oven: Heat the oven to 180°C (350°F) to get ready for baking the tartlet shells.
- Bake Pastry Cases: Bake the chilled pastry cases for 12-15 minutes, or until they turn a lovely golden brown color, indicating they are cooked through and crisp.
- Cool Pastry: Remove the tartlet shells from the oven and allow them to cool completely to room temperature before filling.
- Dust with Sugar: Lightly dust the cooled pastry cases with the icing sugar for a delicate sweetness and attractive finish.
- Fill Tartlets: Spoon the lemon curd into each tartlet case, smoothing the tops evenly for a neat presentation.
- Chill to Set: Place the filled tartlets in the refrigerator to chill until ready to serve, allowing the filling to firm slightly.
Notes
- Using ready-rolled pastry saves preparation time and ensures consistent thickness.
- Chilling the pastry cases before baking is key to preventing shrinkage and maintaining their shape.
- For an extra touch, garnish the filled tartlets with fresh berries or mint leaves.
- These tartlets are best served chilled but can be kept at room temperature for up to 2 hours before serving.
- Leftover pastry shells can be stored in an airtight container for up to 3 days.
