Tartlets with Lemon Curd and Whipped Cream

The moment I first tasted Tartlets with Lemon Curd and Whipped Cream, I knew I had stumbled upon something extraordinary. It was a bright spring afternoon, and the sun was shining through the kitchen window as I eagerly prepared for a small gathering with friends. I wanted to create something that would not only satisfy our sweet cravings but also embody the essence of the season—light, refreshing, and simply delightful. These tartlets instantly brought joy to the table, with their buttery crusts filled with luscious lemon curd and topped with airy whipped cream. The combination of flavors and textures was heavenly, and each bite felt like a little burst of sunshine.

As I placed the finished tartlets on a beautifully arranged platter, I couldn’t help but feel a surge of excitement. The vibrant yellow of the lemon curd contrasted beautifully with the fluffy white cream and a sprinkle of fresh berries on top, making it a feast for the eyes as well. Friends gathered around, their faces lighting up with anticipation. I watched as they took their first bites, their eyes widening in delight. It was music to my ears! These tartlets quickly became the highlight of our gathering, and everyone was asking for the recipe.

If you’re looking to impress your guests or simply treat yourself, I can’t recommend Tartlets with Lemon Curd and Whipped Cream enough. The perfect harmony of tangy lemon and sweet cream is sure to win hearts, and the best part is that they are surprisingly easy to make. Trust me; once you try this recipe, it will become a staple at your family gatherings and celebrations!

Tartlets with Lemon Curd and Whipped Cream Shopping List

When it comes to making Tartlets with Lemon Curd and Whipped Cream, the philosophy is simple: quality ingredients lead to delicious results. Each component plays a critical role in creating that perfect balance of flavors. The key players are the fresh lemons, which bring brightness, and the heavy cream, which adds richness to the dessert.

• 1 large egg, at room temperature
• 1/3 cup sugar
• 5 1/2 Tbsp unsalted butter, at room temperature, cut into pieces
• 1/8 tsp a generous pinch baking soda
• 1 Tbsp mayonnaise
• 1 1/3 cups + 1 Tbsp all-purpose flour
• 3 large eggs
• 1/3 cup granulated sugar
• 1 tsp grated lemon zest, from 1 medium lemon
• 1/2 scant cup, just under 1/2 cup fresh lemon juice (from about 3-4 lemons)
• 6 Tbsp unsalted butter, cut into small pieces
• Pinch salt
• 1 cup heavy whipping cream, very cold
• 2 Tbsp confectioners’ powdered sugar
• 1/2 tsp real vanilla extract
• Raspberry, mint or basil leaves
• A mini muffin pan, I used three 12-count pans and baked them all at once

How to Assemble Tartlets with Lemon Curd and Whipped Cream

Assembling Tartlets with Lemon Curd and Whipped Cream is a delightful process! It’s where all the efforts come together, and you finally see the fruits of your labor. Follow these steps closely for the best results.

1. Start by preparing the lemon curd. In a medium saucepan, whisk together 3 large eggs, 1/3 cup sugar, a pinch of salt, and grated lemon zest until smooth. This mixture should be well-blended and creamy.
2. Next, whisk in 1/2 cup of strained lemon juice into the egg mixture. Then, add 6 Tbsp of butter pieces. Place the pot over medium heat.
3. Cook the mixture while whisking constantly until the butter is melted and the mixture thickens. You should feel it start to change texture, becoming silky and smooth. This usually takes a few minutes.
4. Once thickened, bring the mixture to a gentle simmer for a few seconds. This allows the flavors to meld beautifully. Then strain the mixture through a fine mesh sieve into a medium bowl to remove any lumps or zest. Let it cool to room temperature.
5. While your curd is cooling, prepare the tartlet dough. In the bowl of your electric mixer, whisk together 1 large egg with 1/3 cup sugar until the mixture is smooth and evenly combined.
6. Using the paddle attachment, add 5 1/2 Tbsp softened butter and mix on medium-high speed until creamy, about 3 to 5 minutes. This step is crucial for achieving a fluffy texture in your crust.
7. Add 1/8 tsp baking soda and 1 Tbsp mayonnaise, mixing until well blended. This will add moisture and help the crust rise.
8. Gradually add 1 1/3 cups + 1 Tbsp all-purpose flour, half a cup at a time, mixing until well incorporated. The dough should come together and be soft but not sticky. If it feels sticky, add a little more flour.
9. Once your dough is ready, roll it into gum-ball-sized circles and place them into the mini muffin dishes. Make sure to use three 12-count pans if possible. If your pans are non-stick, greasing them is not necessary.
10. Using your fingers, form a deep well in the dough to allow space for the lemon curd. Bake the tartlet shells in a preheated oven at 350˚F for about 10 minutes, or until the edges turn golden brown.
11. When done, gently tip the cookies onto a clean towel. They should pop right out with a gentle tap. Turn them right side up to cool completely on a wire rack.
12. For the whipped cream, beat 1 cup heavy whipping cream on high speed until soft peaks form. Gradually add 2 Tbsp powdered sugar and 1/2 tsp vanilla, continuing to beat until stiff peaks form. Be careful not to over-beat it, or it will become buttery.
13. Refrigerate the whipped cream until you’re ready to assemble the tartlets. This keeps it cold and fluffy.
14. Spoon the cooled lemon curd over each tartlet crust, about 1 to 1 1/2 tsp on each one. Feel free to be generous—you may even have some left over for tasting!
15. Top each tartlet with a dollop of whipped cream using a piping bag or simply spoon it on. Garnish with fresh mint, raspberries, or basil leaves for a beautiful presentation.
16. Serve immediately and watch the smiles appear as you share your delicious creations!

Ways to Adapt This Recipe

There are so many ways you can adapt Tartlets with Lemon Curd and Whipped Cream to suit your tastes or dietary needs. Here are some ideas!

• Storage: These tartlets can be stored in an airtight container in the fridge for up to 3 days. However, it’s best to add the whipped cream just before serving to prevent it from becoming soggy.
• Freezing: You can freeze the tartlet shells before baking. Once baked, they can also be frozen without the lemon curd or whipped cream for up to a month.
• Pairing: These tartlets pair wonderfully with a cup of tea or coffee for an afternoon treat. They’re also great as a light dessert after a meal.
• Flavor Variations: Feel free to experiment with different flavors of curd, such as raspberry or lime, for a fun twist on the classic recipe.
• Healthy Options: For a lighter version, use Greek yogurt instead of heavy cream for a tangy topping that complements the lemon curd.

Serving Suggestions

When it comes to serving Tartlets with Lemon Curd and Whipped Cream, the possibilities are endless:

• Tea Time: Serve these tartlets alongside your afternoon tea for a delightful treat.
• Picnics: Pack them in your picnic basket for a refreshing dessert outdoors.
• Spring Celebrations: Perfect for birthday parties, brunches, or springtime gatherings.
• Seasonal Pairings: Fresh mint or basil adds a wonderful herbal note that pairs beautifully with the citrus.
• Make a Platter: Arrange the tartlets on a large platter with fresh berries and edible flowers for an elegant presentation.

FAQ

Conclusion

Tartlets with Lemon Curd and Whipped Cream are a delightful combination of flavors that brings a touch of spring to any gathering. These mini desserts are not only visually appealing but also incredibly delicious, with the perfect balance of tartness and sweetness. I encourage you to try making them for your next event or even for a simple treat at home. You’ll surely impress family and friends with these charming tartlets and their refreshing taste!

Tartlets with Lemon Curd and Whipped Cream

Indulge in the refreshing taste of Tartlets with Lemon Curd and Whipped Cream. These delightful mini desserts combine buttery tartlet shells filled with zesty lemon curd, topped with airy whipped cream. Perfect for any occasion, they are light, satisfying, and guaranteed to impress your guests. Make them tonight for a sweet treat that’s sure to please!

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 15 minutes mins

Total Time 1 hour hr

Course Desserts

Cuisine American

Servings 36 tartlets

Calories 150 kcal

Equipment

• Grater
• Mixing Bowl
• Baking Sheet
• Blender
• Frying Pan
• Whisk
• Saucepan

Ingredients

  

• 1 large egg Egg at room temperature
• 1/3 cup Sugar
• 5 1/2 Tbsp Unsalted Butter at room temperature, cut into pieces
• 1/8 tsp Baking Soda a generous pinch
• 1 Tbsp Mayonnaise
• 1 1/3 cups All-Purpose Flour plus 1 Tbsp
• 3 large eggs Eggs
• 1/3 cup Granulated Sugar
• 1 tsp Grated Lemon Zest from 1 medium lemon
• 1/2 scant cup Fresh Lemon Juice just under 1/2 cup (from about 3-4 lemons)
• 6 Tbsp Unsalted Butter cut into small pieces
• 1 pinch Salt
• 1 cup Heavy Whipping Cream very cold
• 2 Tbsp Confectioners' Sugar powdered sugar
• 1/2 tsp Vanilla Extract real
• 1 Raspberry, Mint or Basil Leaves for garnishing
• 1 Mini Muffin Pan I used three 12-count pans and baked them all at once

Instructions

 

• In a medium saucepan, whisk together until smooth: 3 large eggs, 1/3 cup sugar, pinch of salt and grated lemon zest.
• Whisk in 1/2 cup strained lemon juice, then add 6 Tbsp of butter pieces. Place pot over medium heat and cook, whisking constantly until butter is melted and the mixture is thickened. Bring to a gentle simmer for a few seconds then strain the mixture through a fine mesh sieve into a medium bowl. Let cool to room temp, then cover and refrigerate to thicken fully. This recipe lasts up to a week when refrigerated.
• In the bowl of your electric mixer, whisk together 1 egg with 1/3 cup sugar until even consistency.
• Using the paddle attachment, add 5 1/2 Tbsp softened butter and mix on medium/high speed until creamy (3-5 min).
• Add 1/8 tsp of baking soda, 1 Tbsp of mayo and mix until well blended.
• Add flour, 1/2 cup at a time and mix until well incorporated. It should be a soft cookie dough consistency when it's done.
• Use your hands to roll dough into gum-ball-sized circles of dough. If it doesn't roll easily in your hands (i.e. if it's really sticky) add more flour. I ended up with 36 balls of dough. Place dough into mini-muffin dishes. I used 3 (12-count) pans at a time. If your pans are non-stick, you don't have to grease them.
• Use your fingers to form a well in the dough. Make a deep well since the bottoms rise quite a bit while baking.
• Bake at 350˚F for 10 minutes, or until edges are golden. Tip cookies onto a clean towel (mine popped right out with a gentle tap on the counter). Turn cookies right side up to cool to room temperature. They will cool faster on a wire rack.
• Beat 1 cup heavy whipping cream on high speed until soft peaks form then add 2 Tbsp powdered sugar and 1/2 tsp vanilla and continue to beat on high speed until stiff and spreadable (mine took about a minute). Don’t over-beat it or it will be buttery.
• Refrigerate cream until ready to use.
• Spoon the lemon curd over each tartlet crust (about 1 - 1/2 tsp on each one) - you can be generous; you may even have a few Tbsp left over.
• You can spoon on the whipping cream or pipe it on. I used my Wilton 1M open star tip. Garnish with fresh basil leaves, or raspberries if desired and serve! Refrigerate any tartlets that don't get eaten.

Notes

• Tip 1: Freeze or refrigerate your mixing bowl and whisk attachment 10-15 minutes prior to beating cream. Keep cream refrigerated until ready to use. The colder it is, the better it whips.
• Tip 2: Make sure you are using HEAVY whipping cream for the best results.

Keyword Lemon Tartlets, Mini Tart Recipes, Spring Desserts, Whipped Cream Desserts

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Meet Sophia Hayes

I founded YumRecettes to turn my messy, joyful kitchen experiments into something I could share. While I steer the ship, I am first and foremost a cook. I love tackling every type of recipe, from grandmother’s old classics to modern fusion dishes. For me, the magic isn’t in a specific type of food, but in the act of preparing it. I’m usually the one urging the team to try that “one last idea” that ends up making the dish perfect.