Delicate lemon tartlets: a tangy delight wrapped in crispy shortcrust pastry

Indulge in the tangy sweetness of these lemon tartlets, featuring a delicate balance of vibrant lemon flavors encased in a buttery shortcrust pastry. The tartlets are topped with a creamy lemon glaze that not only enhances their flavor but also adds a touch of elegance.

Why you'll love it:
Every bite of these tarts is bursting with fresh lemon zest, making them a refreshing treat. The crunch of the dough complements the creamy lemon filling, creating a dessert that is as satisfying to eat as it is beautiful to look at. The simplicity of the ingredients allows the natural flavors to shine through, providing a truly delicious dining experience.

Perfect occasion:
These tartlets are perfect for snacks, brunches or as a refined dessert at dinners. They are also a great choice for celebrations like Easter, Mother's Day, or spring and summer picnics, where a light, refreshing dessert is desired.

Decorating Tips:
Garnish these tartlets with thin slices or lemon zest for an extra touch of color and flavor. A few edible flowers or mint leaves can also be added for a more sophisticated presentation. Serving them on a vintage plate or tiered cake stand can further enhance their visual appeal.

• Ingredients:
  • For the shortcrust pastry:
    • 100 grams of all-purpose flour
    • 50 grams of cold butter cut into cubes
    • 30 grams of sugar
    • replaces the word nice with emptych of salt
    • 1 egg yolk

  • For the lemon garnish:
    • 2 egg yolks
    • 1 whole egg
    • 75 grams of sugar
    • 1 teaspoon grated lemon zest
    • 60 ml freshly squeezed lemon juice (about 2 small lemons)
    • 40 grams of butter
  • For the lemon glaze:
    • 50 grams of powdered sugar
    • 2-3 tablespoons of lemon juice
• Instructions:
  1. Start by combining the flour, cold butter, sugar and a pinch of salt in a mixing bowl. Work the mixture until it resembles coarse crumbs. Add the egg yolk and knead until you have a smooth dough. Wrap in plastic and refrigerate for 30 minutes.
  2. Roll out the cooled dough and cut out 4 circles large enough to hold tartlet molds 8 cm in diameter.
  3. Gently press the dough circles into greased tartlet pans. Cut off the excess dough and prick the bottom with a fork to prevent it from swelling.
  4. Preheat your oven to 180°C (356°F). Bake the tartlets for 15 minutes with baking paper and weights, then remove and bake for a further 10 minutes until golden brown. Let cool.
  5. For the filling, whisk together egg yolks, one whole egg, sugar, lemon zest and lemon juice in a saucepan over medium heat. Continue stirring until the mixture thickens (about 5 to 7 minutes). Strain and let cool slightly before filling the pastry bases.
  6. Prepare the icing by mixing the powdered sugar with the lemon juice until smooth. Drizzle over cooled tartlets and use a toothpick to create designs.
  7. Let the glaze set before serving.

Enjoy these exquisite lemon tartlets, a refreshing and elegant treat, perfect for any occasion requiring a touch of tang and sweetness!