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Tartlets with Lemon Curd and Whipped Cream Recipe

Tartlets with Lemon Curd and Whipped Cream Recipe
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★★★★★

4.9 from 20 reviews

Delight your guests with these exquisite Tartlets filled with tangy Lemon Curd and topped with pillowy Whipped Cream. A perfect balance of sweet and citrus flavors in every bite!

Ingredients

Scale

Tartlet (Korzinki) Ingredients:

  • 1 large egg (room temperature)
  • 1/3 cup sugar
  • 5 1/2 Tbsp unsalted butter (room temperature, cut into pieces)
  • 1/8 tsp baking soda (a generous pinch)
  • 1 Tbsp mayonnaise*
  • 1 1/3 cups + 1 Tbsp all-purpose flour

Lemon Curd Ingredients:

  • 3 large eggs
  • 1/3 cup granulated sugar
  • 1 tsp grated lemon zest (from 1 medium lemon)
  • Scant 1/2 cup fresh lemon juice (about 3–4 lemons)
  • 6 Tbsp unsalted butter (cut into small pieces)
  • Pinch of salt

Whipped Cream Ingredients:

  • 1 cup heavy whipping cream (very cold)
  • 2 Tbsp confectioners’ sugar
  • 1/2 tsp real vanilla extract

Optional Garnish:

  • Raspberries, mint, or basil leaves

You Will Need:

  • A mini muffin pan (3 12-count pans for baking all at once)

Instructions

  1. How to Make Lemon Curd – In a medium saucepan, whisk together 3 eggs, 1/3 cup sugar, a pinch of salt, and 1 tsp lemon zest until smooth. Whisk in 1/2 cup strained lemon juice, then add 6 Tbsp butter pieces. Place the saucepan over medium heat, whisking constantly until the butter melts and the mixture thickens. Bring to a gentle simmer for a few seconds. Strain the mixture through a fine-mesh sieve into a medium bowl. Cool to room temperature, cover, and refrigerate until thickened (lasts up to 1 week).
  2. How to Make Tartlet Crusts (Korzinki) – Preheat the oven to 350°F. In the bowl of an electric mixer, whisk 1 egg and 1/3 cup sugar until smooth. Using the paddle attachment, add 5 1/2 Tbsp softened butter and beat on medium-high speed until creamy (3-5 minutes). Mix in 1/8 tsp baking soda and 1 Tbsp mayonnaise until well blended. Gradually add the flour, 1/2 cup at a time, until the dough reaches a soft, cookie-like consistency. Roll the dough into gum-ball-sized balls (36 total). If sticky, add a little more flour. Place the dough balls into non-stick mini muffin pans (no greasing needed). Press your fingers into each ball to create deep wells, as the dough rises while baking. Bake for 10 minutes or until edges are golden. Tap the cookies out onto a clean towel and turn them upright to cool on a wire rack.
  3. How to Make Whipped Cream – Beat 1 cup heavy whipping cream on high speed until soft peaks form. Add 2 Tbsp powdered sugar and 1/2 tsp vanilla extract, then beat until stiff peaks form (about 1 minute). Be careful not to overbeat.
  4. Assembling Tartlets – Spoon about 1 to 1 1/2 tsp of lemon curd onto each tartlet crust. Pipe or spoon whipped cream on top. For piping, use a Wilton 1M open star tip for a decorative look. Garnish with fresh basil leaves, raspberries, or other desired toppings. Refrigerate any leftovers.

Nutrition

Keywords: Tartlets, Lemon Curd, Whipped Cream, Dessert, Baking, Sweet Treat

Find it online: https://tastybella.com/tartlets-with-lemon-curd-and-whipped-cream-recipe-2/