Lemon Tartlets with Daisy Decoration

Why You’ll Love This Recipe

Lemon tartlets are a classic dessert that combines the perfect balance of tartness and sweetness. The shortcrust pastry is crisp and buttery, creating the perfect base for the creamy, citrusy lemon curd filling. The daisy decoration made from whipped cream and lemon curd adds a fun and decorative touch that makes these tartlets a real showstopper. Not only are they visually appealing, but their fresh and tangy flavor is a delightful treat for anyone who loves citrus desserts.

Ingredients

For the shortcrust pastry:

• 200 g (1 1/3 cups) all-purpose flour
• 100 g (1/2 cup) cold butter
• 50 g (1/4 cup) powdered sugar
• 1 egg yolk
• 2-3 tablespoons cold water

For the lemon curd:

• 3 egg yolks
• 100 g (1/2 cup) granulated sugar
• Juice and zest of 2 lemons
• 50 g (1/4 cup) butter

For the decoration:

• Whipped cream (sweetened with powdered sugar to taste)
• Lemon curd for the center of the daisy
• Powdered sugar for dusting

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the Shortcrust Pastry:

1. Make the pastry dough: In a large bowl, combine the all-purpose flour and powdered sugar. Add the cold, cubed butter and rub it into the flour mixture using your fingertips until it resembles breadcrumbs. Add the egg yolk and 2 tablespoons of cold water. Mix until the dough comes together. If the dough is too dry, add an additional tablespoon of water.
2. Chill the dough: Form the dough into a ball, wrap it in plastic wrap, and chill it in the refrigerator for 30 minutes.
3. Roll out the dough: Once the dough has chilled, roll it out on a lightly floured surface to about 1/8-inch thickness. Use a cookie cutter or the edge of a glass to cut out circles of dough that are slightly larger than your tartlet pans.
4. Line the tartlet pans: Carefully press the dough circles into the tartlet pans, ensuring they cover the base and sides. Prick the bottoms of the pastry with a fork to prevent them from puffing up during baking. Refrigerate the tartlet shells for an additional 15 minutes.
5. Bake the pastry: Preheat the oven to 350°F (175°C). Bake the tartlet shells for 12-15 minutes or until golden and crisp. Allow them to cool completely before filling.

For the Lemon Curd:

1. Prepare the lemon curd: In a medium saucepan, whisk together the egg yolks, granulated sugar, lemon juice, and lemon zest. Place the saucepan over medium heat and whisk constantly until the mixture thickens (about 5-7 minutes). Be careful not to let it boil, as the eggs may scramble.
2. Finish the curd: Once the lemon curd has thickened, remove it from the heat and stir in the butter until smooth. Allow the curd to cool to room temperature before using it to fill the tartlet shells.

For the Decoration:

1. Prepare the whipped cream: In a mixing bowl, whip the cream with powdered sugar until stiff peaks form. You can adjust the sweetness by adding more powdered sugar to taste.
2. Assemble the tartlets: Once the tartlet shells have cooled and the lemon curd has reached room temperature, spoon or pipe a generous amount of lemon curd into each tartlet shell.
3. Decorate with whipped cream: Use a piping bag fitted with a petal tip or a star tip to pipe the whipped cream around the edges of the tartlet, creating a daisy shape. Add a small dollop of lemon curd in the center of each daisy for a pop of color and extra flavor.
4. Finish with a dusting of powdered sugar: Lightly dust the tartlets with powdered sugar for a beautiful finish.
5. Serve and enjoy: Serve the tartlets immediately or refrigerate them for up to 2 hours before serving. Enjoy the fresh, tangy, and creamy flavors!

Servings and Timing

This recipe makes about 6-8 tartlets, depending on the size of your tartlet pans.

• Prep time: 45 minutes (including chilling time)
• Bake time: 15 minutes
• Cooling time: 30 minutes
• Total time: 1 hour 30 minutes

Storage/Reheating

These lemon tartlets are best enjoyed fresh, but if you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. The whipped cream may lose its shape over time, so it’s best to add the whipped cream decoration just before serving.

FAQs

Can I use store-bought pastry instead of making my own?

Yes, you can use store-bought shortcrust pastry if you’re short on time. Simply follow the package instructions for baking the tartlet shells.

Can I use a different citrus for the curd?

Absolutely! You can substitute the lemons with other citrus fruits like limes, oranges, or even grapefruits for a different flavor profile. Just be sure to adjust the sugar level based on the sweetness of the citrus.

Can I make the tartlets in advance?

Yes! You can make the tartlet shells and lemon curd ahead of time and store them separately. Assemble the tartlets and pipe the whipped cream just before serving for the best presentation.

How do I keep the whipped cream from melting?

For best results, make sure the whipped cream is firm by whipping it to stiff peaks and refrigerating it before piping. If you’re serving the tartlets later, store them in the refrigerator to keep the whipped cream from melting.

Can I freeze these tartlets?

While the tartlet shells can be frozen for up to 1 month, the lemon curd and whipped cream are best enjoyed fresh. You can freeze the shells, then fill and decorate them just before serving.

How do I get the perfect whipped cream?

To get the perfect whipped cream, make sure the cream is cold, and use a chilled bowl and beaters. Start beating on low speed and gradually increase to medium-high speed. Be careful not to overwhip, as it can turn into butter.

Can I make these tartlets gluten-free?

Yes! You can use a gluten-free flour blend in place of all-purpose flour to make the shortcrust pastry. Just ensure that the blend you use is suitable for baking, and the texture should be similar.

What if I don’t have tartlet pans?

If you don’t have tartlet pans, you can use a muffin tin or a regular pie pan and simply cut the dough into larger shapes to fit the pan.

How long does the lemon curd last?

The lemon curd can be stored in an airtight container in the refrigerator for up to 1 week. It’s delicious on its own as a spread for toast or as a topping for other desserts.

Can I add other decorations?

Yes! You can get creative with the decorations by adding fresh mint leaves, edible flowers, or even candied lemon slices for an extra touch of beauty.

Conclusion

Lemon Tartlets with Daisy Decoration are the perfect combination of elegance and flavor. With their buttery, flaky pastry, tangy lemon curd, and delicate whipped cream daisies, these tartlets will impress your guests and bring a burst of fresh citrus to your dessert table. Whether you’re celebrating a special occasion or just treating yourself, these tartlets are a beautiful and delicious way to enjoy the bright flavors of spring!

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