Fruit Tartlets with Lemon Curd
Delight your taste buds with these elegant Fruit Tartlets with Lemon Curd, a perfect marriage of buttery, golden pastry, tangy homemade lemon curd, and vibrant fresh fruits. These mini desserts are not only visually stunning but also bursting with fresh, zesty flavor. The base is crafted with a melt-in-your-mouth tart shell, blind-baked to perfection, and filled with silky lemon curd made from freshly squeezed lemons and rich butter. A crown of colorful fruits—like berries, kiwi, or mango—adds a juicy pop of sweetness, while an optional apricot glaze brings a glossy, bakery-perfect finish. Perfect for celebrations, brunches, or teatime, these fruit tartlets are a true showstopper.
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Recipe Information
Ingredients
- 100 grams Unsalted butter (cold, cubed)
- 200 grams All-purpose flour
- 50 grams Confectioners' sugar
- 2 Egg yolks (for pastry)
- 1 tablespoon Cold water
- 3 Eggs (for lemon curd)
- 150 grams Granulated sugar (for lemon curd)
- 80 ml Lemon juice (freshly squeezed)
- 2 teaspoons Lemon zest (from 2 lemons)
- 100 grams Unsalted butter (for lemon curd)
- 300 grams Fresh fruits (e.g., berries, kiwi, mango, etc.)
- 2 tablespoons Apricot jam (optional, for glaze)
- 1 teaspoon Water (for apricot glaze)
Instructions
Preheat your oven to 180°C (350°F). Lightly grease a mini tart pan or a muffin tin.
To make the tartlet pastry, combine the cold, cubed butter, flour, and confectioners' sugar in a food processor. Pulse until the mixture resembles breadcrumbs.
Add the egg yolks and cold water, then pulse again until the dough starts to come together. Turn it out onto a clean surface and gently knead just until it forms a smooth ball. Wrap in plastic wrap and chill for 20 minutes.
Once chilled, roll the dough out on a floured surface to about 3mm thickness. Use a cookie cutter or round cutter to cut out circles slightly larger than your tartlet molds. Gently press the dough into the molds, trimming any excess.
Prick the base of each tartlet with a fork, then place a small piece of parchment paper inside each and fill with baking beans or rice. Bake blind for 10-12 minutes, then remove the weights and bake for an additional 5 minutes until golden. Let cool completely.
To prepare the lemon curd, whisk the eggs, granulated sugar, lemon juice, and lemon zest in a heatproof bowl. Place the bowl over a saucepan of simmering water (double boiler setup).
Cook the mixture, whisking constantly, until it thickens enough to coat the back of a spoon (about 8-10 minutes). Be patient and avoid overheating to prevent scrambling the eggs.
Remove the curd from heat and whisk in the butter gradually, a few cubes at a time, until fully melted and incorporated. Transfer to a bowl, cover with plastic wrap (pressed against the surface to prevent a skin), and let cool completely.
Fill each cooled tartlet shell with about 1-2 tablespoons of lemon curd, smoothing it out with the back of a spoon.
Top the tartlets with an assortment of fresh fruits, arranging them decoratively.
If desired, make a fruit glaze by heating the apricot jam and water together until smooth. Brush the glaze lightly over the fruits for a glossy finish.
Serve the tartlets immediately or chill in the fridge for up to 2 hours before serving. Enjoy!
Nutrition Facts
Calories |
3498 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 189.8 g | 243% | |
| Saturated Fat | 112.0 g | 560% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1366 mg | 455% | |
| Sodium | 240 mg | 10% | |
| Total Carbohydrate | 416.8 g | 152% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 246.4 g | ||
| Protein | 46.5 g | 93% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 214 mg | 16% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 1012 mg | 22% | |
*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.
