Mini lemon tarts
Mini lemon tarts – a sweet and tangy treat perfect for lazy afternoons! These delicious tarts are made with a crispy vanilla cookie crust, filled with a smooth lemon and vanilla cream, and topped with a drizzle of glaze that gives them a sophisticated look. Whether you want to impress guests or treat yourself, these mini tarts are sure to become everyone's favorite. So, let's get started!
Preparation time:
- Preparation time: 30 minutes
- Baking time: 20 minutes
- Total time: 50 minutes
- Number of servings: 8 mini tarts
Ingredients
Crust for tarts:
- 300 g flour
- 200 g soft butter (at room temperature)
- 1 egg yolk
- 3 tablespoons sour cream
- 100 g powdered sugar
- 2 packets of vanilla sugar
- 1/4 teaspoon baking powder
- A pinch of salt
- Grated zest of one lemon
Lemon cream:
- 3 eggs
- Juice from 1/2 lemon and zest from one large lemon
- 7 tablespoons powdered sugar
- 1/2 package of butter (about 125 g)
- 250 ml milk
- 50 g flour
- 1 packet of vanilla sugar (essence)
Glaze:
- 3-4 tablespoons powdered sugar
- 2 tablespoons lemon juice
Preparation
1. Preparing the crust:
In a mixing bowl, combine all the crust ingredients except for the flour. Add cubed butter, egg yolk, sour cream, powdered sugar, vanilla sugar, salt, and lemon zest. Mix well, then gradually add the flour, kneading until you get a smooth and manageable dough, in no more than 5 minutes.
Tip: Use grated butter for quicker softening. Make sure it is almost at room temperature but not completely melted.
2. Chilling the dough:
Wrap the dough in plastic wrap and refrigerate for 30 minutes. This step is essential for achieving a crispy crust.
3. Preparing the cream:
In a saucepan, heat the milk with a packet of vanilla sugar until boiling. Meanwhile, in a bowl, whisk the eggs with powdered sugar and flour until you have a smooth mixture.
Tip: Gradually add the hot milk to the egg mixture, stirring constantly to avoid lumps.
After adding half of the milk, pour everything back into the saucepan with the remaining milk. Stir continuously over low heat until the cream thickens. Once the cream reaches the desired consistency, add cubed butter and lemon juice, continuing to stir.
4. Preparing the tart molds:
Preheat the oven to 180°C. Remove the dough from the refrigerator and grease the tart molds with a little oil. Roll out the dough on a floured surface, then cut out shapes and carefully place them in the prepared molds. Prick the crusts with a fork to prevent them from puffing up during baking.
5. Baking the tarts:
Bake the crusts for 15-20 minutes, or until golden. Check them constantly to ensure they do not burn.
6. Preparing the cookies:
From the remaining dough, you can cut out cookies that can be baked in the same way. This will not only add a delightful treat to your meal but also provide a separate snack option.
7. Filling the tarts:
Once the crust has cooled, fill each tart with the cooled lemon cream. Make sure to distribute it evenly.
8. Preparing the glaze:
In a small bowl, mix powdered sugar with lemon juice until you get a smooth paste. Drizzle a spoonful of glaze over each tart and decorate with thin slices of lemon for a fresh and appetizing look.
Serving and combinations
These mini lemon tarts are usually served at room temperature but can also be slightly chilled for a comforting effect on warm days. They pair perfectly with a cup of green tea or a strong espresso, balancing the sweetness and acidity of the dessert.
Nutritional benefits
Lemons are rich in vitamin C, which is essential for the immune system and helps with iron absorption. Additionally, butter adds healthy fats, and the cookies from the dough can provide quick energy due to carbohydrates.
Possible variations
If you want to experiment with the recipe, you can replace lemon with oranges or limes for different flavors. You can also add some berries on top for a color contrast and a touch of freshness.
Frequently asked questions
Can I use lard instead of butter?
It is not recommended, as butter provides a better texture and flavor, while lard may change the consistency.
How can I store the tarts?
You can store the tarts in the refrigerator in an airtight container for 2-3 days. They will stay fresh, but it is ideal to consume them on the same day to enjoy the crispy texture of the crust.
Is this recipe suitable for vegans?
Yes, you can adapt the recipe using vegan butter, almond or soy milk, and replacing the eggs with a vegan egg substitute.
Personal note
This mini lemon tart recipe reminds me of beautiful summer days when the whole family gathered around the table enjoying delicious desserts. It is a moment of joy and culinary creativity that brings us together. So, don't hesitate to share this delicacy with your loved ones to create unforgettable memories!
So, unleash your creativity in the kitchen and treat yourself to these mini lemon tarts! Enjoy!
Ingredients: Tart base - biscuits: 300g flour, 200g soft butter (at room temperature), 1 egg yolk, 3 tablespoons sour cream, 100g powdered sugar, 2 packets vanilla, 1/4 teaspoon baking powder, a pinch of salt, zest of one lemon. Lemon cream: 3 eggs, juice from 1/2 lemon and zest from one large lemon, 7 tablespoons powdered sugar, 1/2 pack of butter, 250ml milk, 50g flour, 1 packet vanilla (essence). Glaze: 3 and 1/2 - 4 tablespoons powdered sugar, 2 tablespoons lemon juice.
