These tartlets are pretty much “leftover” tartlets. I mentioned that I like to keep some shortbread cookie doughs in my freezer. And I knew that I had to dig one out when I realized I spent too much time staring at that jar of leftover lemon curd from this cake.
For me these tartlets took no time to make. But if you have to start from scratch, don’t be intimated! The shortbread dough is so easy to come together. And if you are not into lemon curd, you can simply fill the shells with some whipped cream and top it with berries.
Ingredients (15 tartlets):
2 cups all-purpose flour
1/4 teaspoon salt
2 sticks unsalted butter, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
zest of 3 lemons
1 1/2 cup granulated sugar
1 stick unsalted butter, softened
1/2 cup lemon juice
1/2 teaspoon salt
2 cups fresh raspberries
1/4 cup powdered sugar
In a large bowl, sift the flour and salt.
Cream butter and powdered sugar in a bowl of a standing mixer until light and fluffy. Beat in vanilla.
Reduce the speed to low and beat in the flour mixture until just incorporated.
Gather dough and form a dish. Cover with plastic wrap and refrigerate for about 30 minutes to chill.
Preheat oven to 350F. Grease 3 1/2-inch tarlet pans.
On a lightly floured surface, roll out the dough to 1/4 inch thickness. Cut into 5-inch rounds. Line the prepared pans with the dough circles. Use a small kitchen knife to trim the excess and to score the tops of the tartlets.
Place in the refrigerator for about 15 minutes before baking for 10 to 15 minutes or until lightly golden.
Remove from oven and let the tart shells cool a few minutes before inverting and transferring them to a wire rack to cool completely.
If you don’t have enough pans or you want to make less tartlets, work with half of the cookie dough. Keep the other half in plastic wrap and refrigerate.
To prepare lemon curd, mix lemon zest and sugar with a fork.
In a large bowl, cream the butter. Add the sugar mixture and beat together. Add the eggs, lemon juice and salt and mix together until thoroughly combined.
Pour the mixture into a pan and cook over low heat while stirring constantly for about 10 to 15 minutes or until the curd starts to thicken and coat the back of a wooden spoon.
Remove from heat. Push the lemon curd through the sieve and into a bowl to make it super smooth. Pour the lemon curd into the prepared tart shells, and place it in refrigerator to chill for at least an hour.
Before serving, garnish with raspberries and sprinkle with powdered sugar.