Description
Tangy lemon curd paired with sweet blueberries in buttery tart shells—perfect for parties or a special treat.
Ingredients
Scale
- 1 1/4 cups (160g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 1/2 cup (115g) unsalted butter, chilled and cubed
- 1 large egg yolk
- 1–2 tablespoons ice water
- 3 large egg yolks
- 1/2 cup (100g) granulated sugar
- 1/3 cup (80ml) fresh lemon juice (about 2 lemons)
- 2 tablespoons (30g) unsalted butter, softened
- 1 teaspoon lemon zest
- 1 cup fresh blueberries
- Optional: powdered sugar for dusting
- Optional: fresh mint leaves or edible flowers for garnish
Instructions
- Combine flour, sugar, and butter in a food processor. Pulse until mixture resembles coarse crumbs.
- Add egg yolk and pulse again. Slowly add ice water, one tablespoon at a time, until dough comes together.
- Wrap dough in plastic wrap and chill for 30 minutes.
- Roll out chilled dough on a floured surface to about 1/8-inch thickness. Cut circles slightly larger than tartlet pans.
- Press dough into pans, trimming excess. Prick bottoms with a fork.
- Preheat oven to 375°F (190°C). Blind bake shells by lining with parchment paper and filling with pie weights or dried beans. Bake for 12-15 minutes, remove weights, and bake for another 5 minutes until golden. Let cool completely.
- Whisk egg yolks, sugar, and lemon juice in a saucepan over medium heat.
- Cook, whisking constantly, until mixture thickens and coats the back of a spoon (about 5-7 minutes).
- Remove from heat and stir in butter and lemon zest. Strain through a fine-mesh strainer for a silky texture.
- Cover with plastic wrap (pressing directly onto surface) and chill for at least 1 hour.
- Spoon lemon curd into cooled tartlet shells, filling about 3/4 full.
- Top each tartlet with fresh blueberries.
- Optional: Dust with powdered sugar and garnish with mint leaves or edible flowers.
Notes
[‘Keep the dough cold for flaky tartlet shells.’, ‘Blind baking ensures crisp shells.’, ‘Whisk constantly while cooking lemon curd to avoid scrambled eggs.’, ‘Strain lemon curd for a smooth texture.’, ‘Cracks in tartlet shells can be hidden with filling and toppings.’]
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 tartlet
- Calories: 180
- Sugar: 12
- Sodium: 50
- Fat: 10
- Saturated Fat: 6
- Carbohydrates: 20
- Fiber: 1
- Protein: 2
Keywords: lemon tartlets, blueberry tartlets, party dessert, elegant dessert, mini tartlets