Tartlets with Lemon Curd and Whipped Cream Recipe

If you’re after a bright, zesty dessert that feels as sunny as a spring brunch and as classy as a patisserie window, look no further than Tartlets with Lemon Curd and Whipped Cream. These pretty little treats combine buttery pastry shells, silky homemade lemon curd, and clouds of real whipped cream, making them irresistible to share (or, let’s be honest, hoard). Whether you’re planning a tea party, a birthday celebration, or simply spoiling yourself, this recipe brings a touch of magic to the table and is bound to become a staple in your repertoire.

Ingredients You’ll Need

Putting together the perfect Tartlets with Lemon Curd and Whipped Cream is all about quality basics and letting each ingredient shine. Every item on this list plays a role: from the crisp texture of the tartlet base to the tangy richness of the curd and the light, sweet finish of real whipped cream.

• Eggs: Both the tartlet crust and lemon curd rely on eggs for structure, richness, and creamy consistency.
• Sugar: White and confectioners’ sugars sweeten every layer just enough without overwhelming the fresh citrus flavor.
• Butter: Unsalted butter lends flakiness to the tartlets and silken gloss to the curd.
• Baking Soda: Adds a gentle lift and tender bite to the mini tart shells.
• Mayonnaise: Secret ingredient alert! It sneaks in moisture and an unbeatable softness to the crust without any noticeable flavor.
• All-purpose Flour: The backbone of the shells, creating that perfect cookie-meets-pastry crunch.
• Lemon Zest & Juice: The zest and juice supply energetic brightness—the signature flavor of these tartlets with lemon curd and whipped cream.
• Heavy Cream: Key to an ultra-luxe, smooth whipped topping that holds its shape and balances tartness.
• Vanilla Extract: Just a hint brings out all the creamy, sweet notes of the whipped cream.
• Raspberries, Mint, or Basil: For optional garnish, these add color, freshness, and a burst of flavor with every bite.

How to Make Tartlets with Lemon Curd and Whipped Cream

Step 1: Cook the Lemon Curd

Begin by whisking together eggs, sugar, a pinch of salt, and lemon zest in a medium saucepan until fully blended. Pour in the freshly squeezed lemon juice and drop in the butter. Cook over medium heat, whisking constantly so nothing curdles, until the butter melts and the curd begins to thicken into glossy, satiny perfection—just at the edge of a gentle simmer. Strain the lemon curd through a fine sieve to guarantee a smooth finish, then cool it to room temperature. Refrigerate until it sets completely, which makes it easy to spoon onto your tartlets later.

Step 2: Prepare the Tartlet Crusts

Preheat your oven to 350°F and ready a mini muffin pan—the classic “korzinki” shape is adorable and perfectly portioned. Whisk egg and sugar together until smooth, then cream with buttery goodness until the mixture is fluffy. Blend in baking soda and mayonnaise for extra tenderness, followed by the flour, a bit at a time. Once a soft yet rollable dough forms, shape it into 36 gum-ball-sized rounds. Press each ball into the wells of the muffin tin, using your fingers to create deep cups (they’ll rise as they bake). Bake until golden at the edges, about 10 minutes, then tip out and cool on a rack.

Step 3: Whip the Cream

Using a stand mixer or hand-held beaters, whip the chilled heavy cream until it just holds soft peaks. Sprinkle in the powdered sugar and vanilla, and continue whipping until the peaks are firm and billowy. Watch carefully—just a moment too long and you’ll have sweetened butter instead of dreamy whipped cream!

Step 4: Assemble the Tartlets with Lemon Curd and Whipped Cream

Spoon a generous teaspoon of lemon curd into each cooled tartlet shell, letting the curd fill every nook. Top each tartlet with a flourish of whipped cream, using a piping bag and an open star tip for extra wow-factor, or simply dollop it on with a spoon for a more rustic charm. Add your finishing touch with berries, herbs, or both. These tartlets with lemon curd and whipped cream are now ready to impress!

How to Serve Tartlets with Lemon Curd and Whipped Cream

Garnishes

Elevate your tartlets with little touches that make them absolutely irresistible: a single raspberry perched on top, a dainty mint or basil leaf, a dusting of powdered sugar, or even fine lemon zest. Each garnish adds color, freshness, and echoes the tart, aromatic personality of the dessert.

Side Dishes

Tartlets with lemon curd and whipped cream effortlessly pair with light accompaniments—a fruit platter, fresh strawberries, or a crisp glass of sparkling wine fits beautifully. If serving for brunch, set alongside savory bites like tea sandwiches or quiche to balance flavors.

Creative Ways to Present

Arrange the tartlets on a tiered cake stand for a show-stopping centerpiece, or nestle them in parchment-lined baskets for a casual garden gathering. You can even set up a mini tartlet “bar” where guests choose their garnishes—a fun, interactive twist for parties and showers.

Make Ahead and Storage

Storing Leftovers

If you have tartlets left after the first round (rare but possible!), store them in an airtight container in the fridge. The crust stays crisp for a day or so, and the filling remains velvety and fresh up to three days. If assembling in advance, add the whipped cream just before serving to keep it billowy.

Freezing

Both the tartlet shells and lemon curd can be frozen separately for fuss-free future desserts. Store the cooled tart shells in a zip-top bag, and place the curd in an airtight container—freeze each for up to 2 months. Simply thaw overnight in the refrigerator, then assemble as usual with fresh whipped cream and garnishes.

Reheating

If you prefer your tartlets with lemon curd and whipped cream warm (minus the cream and garnishes), briefly heat the shells in a 300°F oven for a few minutes until just crisp. Let them cool before adding the curd and cream to preserve the perfect textures.

FAQs

Can I make the lemon curd in advance?

Absolutely! Lemon curd keeps beautifully in the fridge for up to a week. Making it ahead lets the flavors meld even more, so your tartlets with lemon curd and whipped cream taste extra vibrant and smooth.

What if I don’t have mini muffin pans?

No worries—use small tart pans or even silicone cupcake molds. The key is shaping a well for the curd, so get creative with whatever mini bakeware you have on hand.

Is there a substitute for mayonnaise in the tartlet dough?

If you’re out of mayonnaise, you can swap in sour cream or Greek yogurt. Both add similar moisture and tenderness while maintaining a neutral flavor in the crust.

How do I prevent the whipped cream from deflating?

Start with very cold cream, don’t overwhip, and serve the tartlets soon after assembling. You can also stabilize your whipped cream by adding a teaspoon of cornstarch or a splash of dissolved gelatin if preparing ahead.

Can I flavor the whipped cream differently?

Definitely! For a twist, add a bit of lemon zest, almond extract, or even a splash of liqueur to the whipped cream. Each variation brings a new personality to the finished tartlets with lemon curd and whipped cream.

Final Thoughts

I can’t think of a dessert that’s more crowd-pleasing, gorgeous, or irresistibly bright than Tartlets with Lemon Curd and Whipped Cream. They’re a true labor of love and always worth every minute. Whether you serve them at a gathering or enjoy a quiet treat, these tartlets promise to bring a burst of sunshine to your day. Give them a try—you’ll fall head over heels with every bite!

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