Filled with tangy lemon curd and crowned with a dollop of sweetened whipped cream, these darling, flower-shaped tartlets are just as scrumptious as they are beautiful. Pictured with our Orange-Lavender Easter Egg Treats and Coconut Easter Bunny Sandwich Cookies.
Lemon Flower Tartlets
Serves: 24
Ingredients
- 1⁄2 cup granulated sugar
- 1 large egg, room temperature
- 2 large egg yolks, room temperature
- 1 teaspoon fresh lemon zest
- 1 tablespoon cornstarch
- 1⁄4 teaspoon fine sea salt
- 1⁄2 cup fresh lemon juice
- 1⁄4 cup cold unsalted butter, cubed
- 1 1⁄2 (14.1-ounce) packages prepared piecrust dough (3 sheets)
- Sweetened Whipped Cream (recipe follows)
Instructions
- In a medium saucepan, whisk together sugar, egg, egg yolks, lemon zest, cornstarch, and salt until smooth. Whisk in lemon juice until smooth. Bring to a gentle boil over medium-low heat and cook, stirring constantly, until mixture thickens and registers 170° on a food thermometer, at least 2 minutes.
- Strain mixture through a fine-mesh sieve into a medium heat-proof bowl. Whisk in butter, a cube at a time, until well combined and smooth. Cover curd with a piece of plastic wrap, pressing wrap directly onto surface of curd to prevent a skin from forming. Let cool completely. Refrigerate until cold.
- Preheat oven to 450°.
- On a lightly floured surface, unroll piecrust dough sheets. Using a 3-inch flower-shaped cutter, cut 24 shapes from dough (8 per sheet). Gently press dough shapes into wells of a 24-well mini muffin pan, fanning out petal edges. Lightly press a mini cupcake liner onto dough in each well. Fill with pie weights or dried beans.
- Bake until crusts are lightly golden brown, 6 to 7 minutes. Remove weights and liners.
- Reduce heat to 350°. Bake until bottoms of crusts are dry, 5 to 7 minutes more. Let cool completely in pan on a wire rack. Carefully remove crusts from pan. Store in a single layer in an airtight container, and use within 4 hours for best texture.
- Just before serving, fill each crust with approximately 2 teaspoons cold curd. Place Sweetened Whipped Cream in a piping bag fitted with a small star tip (Wilton #32). Pipe a small dollop of cream onto each tartlet.
Sweetened Whipped Cream
Serves: approximately 1 cup
Ingredients
- 1⁄2 cup heavy whipping cream
- 1⁄4 cup granulated sugar
Instructions
- In the bowl of a stand mixer fit- ted with a whisk attachment, beat together cream and sugar at high speed until medium stiff peaks form. Use immediately.
