Description
A recipe for individual tartlets featuring a bright, tangy pink lemon curd set in a crisp sweet pastry shell.
Ingredients
Scale
- 1 1/2 cups all-purpose flour for tart shells
- 1/2 cup unsalted butter, cold and cubed for tart shells
- 1/4 cup powdered sugar for tart shells
- 1 large egg yolk for tart shells
- 2 tablespoons ice water for tart shells
- 4 large egg yolks for curd
- 3 large eggs for curd
- 3/4 cup granulated sugar for curd
- 1/2 cup fresh lemon juice for curd
- Zest of 2 lemons for curd
- 6 tablespoons unsalted butter, cut into pieces for curd
- 1/4 cup raspberry puree or 2 drops red food coloring for color
- Fresh raspberries for garnish
Instructions
- Prepare the Tart Shells: Combine flour and powdered sugar in a bowl. Cut in the cold butter until the mixture resembles coarse crumbs. Mix in the egg yolk and ice water until a dough forms. Do not overmix. Wrap the dough and chill for 30 minutes.
- Roll out the chilled dough and cut circles to fit 12 small tartlet pans (about 3-4 inches each). Press the dough into the pans. Prick the bottoms with a fork. Freeze the shells for 15 minutes.
- Preheat your oven to 375°F (190°C). Line the frozen shells with parchment paper and pie weights or dried beans. Bake for 15 minutes. Remove the weights and paper and bake for another 5-7 minutes until lightly golden. Cool completely.
- Make the Pink Lemon Curd: In a heatproof bowl set over a saucepan of simmering water (a double boiler), whisk together the egg yolks, whole eggs, sugar, lemon juice, and lemon zest.
- Cook the curd mixture, whisking constantly, until it thickens enough to coat the back of a spoon (about 10-15 minutes). Do not let the water boil vigorously or the eggs will scramble.
- Remove the bowl from the heat. Whisk in the butter, one piece at a time, until fully incorporated and smooth.
- Stir in the raspberry puree or food coloring until you achieve the desired pink color. Strain the curd through a fine-mesh sieve into a clean bowl to remove any cooked egg bits or zest.
- Fill the cooled tart shells evenly with the warm curd.
- Chill the tartlets for at least 3 hours, or until the curd is fully set.
- Garnish with fresh raspberries before serving.
Notes
- For the best texture, chill the filled tartlets for a minimum of 4 hours.
- If you prefer a less intense lemon flavor, reduce the lemon juice by 1 tablespoon and substitute with heavy cream.
- Store leftover tartlets in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 40 min
- Cook Time: 35 min
- Category: Dessert
- Method: Baking and Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 tartlet
- Calories: 280
- Sugar: 25
- Sodium: 55
- Fat: 16
- Saturated Fat: 9
- Unsaturated Fat: 7
- Trans Fat: 0.2
- Carbohydrates: 30
- Fiber: 1
- Protein: 5
- Cholesterol: 110