Strawberry Lemon Curd Tartlets
Tart Shell
120 g powdered sugar
½ teaspoon salt
170 g unsalted butter, softened
1 large egg (room temperature)
1 teaspoon vanilla extract
350 g all-purpose flour
Lemon Curd
2 large eggs
90 g granulated sugar
Juice of 1 lemon
50 g unsalted butter, softened and cubed
Toppings
Chopped strawberries
Powdered sugar for dusting
Instructions
Tart Shell
In a large bowl, mix together the powdered sugar and salt.
Add the softened butter and beat with a hand or stand mixer until smooth and creamy. Mix in the egg and vanilla extract, continuing until everything is well combined. On low speed, gradually add the flour, mixing until you no longer see dry flour. Be careful not to overmix.
Turn the dough out onto a floured surface, form it into a disc, wrap it in plastic wrap, and refrigerate for at least 2 hours or overnight. When you’re ready to bake, preheat the oven to 180°C (350°F). If the dough is too firm, let it sit at room temperature for 10 minutes before rolling.
Roll out the dough to about 3 mm thickness on a floured surface. Using a 7.5 cm round cookie cutter, cut out circles and place them in a muffin tin, gently pressing the dough into each mold.
Line each tart with a cupcake liner and fill with pie weights, uncooked rice, or beans. Bake the tart shells for about 10 minutes, or until golden.
Lemon Curd
In a small pot, whisk the eggs and sugar together until they form a paste. Stir in the lemon juice. Cook the mixture over medium heat, stirring constantly.
Assembly
Spoon about 2 tablespoons of lemon curd into each tart shell. Top with chopped strawberries and dust with powdered sugar before serving.
Enjoy your delicious lemon tartlets!
Recipe found: https://teakandthyme.com/strawberry-lemon-curd-tartlets/?utm_medium=social&utm_source=pinterest&utm_campaign=tailwind_smartloop&utm_content=smartloop&utm_term=38157342
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