Cherry Lemon Tarts
Brighten your dessert table with these irresistible Cherry Lemon Tarts—perfectly blending sweet, tangy, and buttery flavors in every bite. Featuring a crisp, golden tart shell filled with lusciously creamy lemon custard and crowned with a vibrant, syrupy fresh cherry topping, this recipe is a show-stopper. The combination of freshly squeezed lemon juice, fragrant lemon zest, and the natural sweetness of cherries creates a beautifully balanced treat. Ideal for any occasion, these tarts are not only easy to make but also a feast for the eyes and palate. Serve them chilled with a light dusting of powdered sugar for a refreshing, elegant dessert that will impress family and friends alike. Whether you're hosting a special gathering or simply indulging in a citrusy sweet craving, these Cherry Lemon Tarts are your go-to dessert for a burst of flavor and color.
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Recipe Information
Ingredients
- 200 g All-purpose flour
- 100 g Unsalted butter (cold, cubed)
- 50 g Powdered sugar
- 1 piece Egg yolk
- 2 tbsp Cold water
- 200 ml Condensed milk
- 80 ml Fresh lemon juice
- 1 tsp Lemon zest
- 2 pieces Egg yolks
- 200 g Fresh cherries (pitted)
- 1 tbsp Granulated sugar
- 1 tsp Cornstarch
- 2 tbsp Water
- 1 tbsp Powdered sugar (for dusting, optional)
Instructions
In a mixing bowl, combine the all-purpose flour and powdered sugar. Add the cubed cold butter and rub it into the flour mixture with your fingertips until it resembles coarse breadcrumbs.
Add the egg yolk and cold water to the mixture, then combine until a dough forms. Wrap the dough in plastic wrap and refrigerate for 20 minutes.
Preheat the oven to 180°C (350°F). Roll the chilled dough out on a lightly floured surface to 5mm thickness and cut out rounds to fit your tart tins (8-9 cm diameter). Gently press the dough into the tins and trim the edges.
Prick the base of each tart with a fork to prevent puffing. Line each tart shell with a small piece of parchment paper and fill with baking beans or rice. Bake for 10 minutes, remove the weights and parchment, and bake for another 5-7 minutes until lightly golden. Set aside to cool.
While the tart shells cool, prepare the lemon filling. In a saucepan, whisk together the condensed milk, lemon juice, lemon zest, and egg yolks over medium heat. Cook, stirring constantly, until the mixture thickens and coats the back of a spoon (about 3-4 minutes). Remove from heat and let cool slightly.
For the cherry topping, place the pitted cherries in a small saucepan with granulated sugar, cornstarch, and water. Cook over medium heat until the cherries soften and the mixture becomes syrupy (about 5-7 minutes). Let cool completely.
Spoon the lemon filling into the cooled tart shells, spreading it evenly. Top each tart with the cherry mixture.
Refrigerate the tarts for at least 1 hour to allow them to set. Optionally, dust with powdered sugar before serving for a decorative touch.
Nutrition Facts
Calories |
2863 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.6 g | 153% | |
| Saturated Fat | 70.7 g | 354% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 859 mg | 286% | |
| Sodium | 372 mg | 16% | |
| Total Carbohydrate | 404.8 g | 147% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 237.6 g | ||
| Protein | 52.4 g | 105% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 885 mg | 68% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 1778 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
