Lemon Curd Tarts
Buttery pastry meets zesty sweetness in these lemon curd tarts! Easy to make, perfectly tangy, and ideal for tea time or special treats.
Ingredients
- 300 Grams Plain flour plus a little extra for rolling out the pastry
- ¼ Teaspoon Salt
- 2 Tablespoons Caster sugar
- 150 Grams Unsalted butter chilled
- 1 Large Egg yolk
- 3-4 Tablespoons Iced water
- 1 Tablespoons Milk
- 24 Teaspoons Lemon curd
Instructions
- Cut the chilled butter into small cubes and set aside. In a large mixing bowl, sift the plain flour. Add the butter cubes and rub them into the flour using your fingertips until the mixture resembles fine breadcrumbs.300 Grams Plain flour, 150 Grams Unsalted butter
- Stir in the salt and caster sugar until evenly combined. Make a well in the center, then add the egg yolk and iced water. Using a spatula or your hands, gently mix until the dough starts to come together into a soft ball.¼ Teaspoon Salt, 2 Tablespoons Caster sugar, 1 Large Egg yolk, 3-4 Tablespoons Iced water
- Lightly knead the dough just a couple of times to bring it together, then flatten into a disc. Wrap tightly in cling film and chill in the refrigerator for about 1 hour.
- Remove the chilled dough from the fridge and let it sit at room temperature for a few minutes so it's easier to roll.
- Preheat the oven to 180°C and lightly grease two cupcake tins with butter or spray oil.
- Divide the dough into two portions. On a lightly floured surface, roll out one portion at a time. Use a round cookie cutter to cut circles and gently press each one into the cupcake tin to form small tart shells.
- Spoon about 1 teaspoon of lemon curd into the center of each tart case.24 Teaspoons Lemon curd
- Roll out any remaining dough and use a small heart cutter (or any shape you like) to cut decorations. Place one piece of dough on top of each tart.
- Brush the edges of the pastry and the tops lightly with milk for a golden finish.1 Tablespoons Milk
- Bake in the center of the oven for 15-18 minutes, or until the pastry is lightly golden and cooked through.
- Remove from the oven and allow the tarts to cool in the tins for a few minutes before transferring to a cooling rack. Once fully cooled, lightly dust the tops with powdered sugar before serving.
Notes
Tips & Tricks
- Keep everything cold: Cold butter helps create a tender, flaky pastry, so work quickly with your hands.
- Don't overwork the dough: Mix just until combined to avoid tough pastry.
- Easy rolling: If the dough cracks, let it rest for a few minutes - slightly warmer dough rolls more smoothly.
- Neat edges: Chill the filled tarts for 10 minutes before baking if your kitchen is warm to help them hold their shape.
- Homemade lemon curd: Fresh homemade lemon curd gives the best flavor, but store-bought works perfectly when you're short on time.
- Storage: Keep cooled tarts in an airtight container at room temperature for 1 day or refrigerate for up to 3 days.
Nutrition
Calories: 120kcalCarbohydrates: 15gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 21mgSodium: 47mgPotassium: 17mgFiber: 0.4gSugar: 5gVitamin A: 167IUCalcium: 5mgIron: 1mg
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