Citrus tarts
The perfect dessert for a special evening or a gathering with friends, mini citrus tarts are a delicious and refined choice. Tasty, fragrant, and easy to prepare, these lemon and orange tarts are sure to delight anyone's taste buds. Here is a detailed recipe that will guide you step by step in making this quick dessert.
Preparation time: 30 minutes
Baking time: 25-30 minutes
Total: 1 hour
Number of servings: 6 mini tarts
Necessary ingredients:
For the dough:
- 125 g butter (soft, at room temperature)
- 2 egg yolks
- 100 g powdered sugar
- Zest of 1 lemon
- 2 tablespoons milk
- 250 g flour
For the citrus cream:
- 2 lemons (juice and zest)
- 1 orange (juice and zest)
- 250 g sugar
- 4 eggs
- 2 tablespoons flour
Preparing the dough:
1. In a large bowl, whisk the egg yolks well with the powdered sugar, using a whisk or a mixer on low speed. Add the soft butter and lemon zest, mixing until you obtain a smooth and creamy mixture. It is essential for the butter to be soft to incorporate the air needed for a flaky dough.
2. Gradually incorporate the sifted flour, mixing gently to avoid forming gluten, which would make the dough more elastic. Add the milk, continuing to mix until the dough becomes smooth.
3. Form a ball from the dough, wrap it in plastic wrap, and refrigerate for 20-30 minutes. This step will help the dough become flaky and easy to handle.
Preparing the citrus cream:
1. In another bowl, beat the eggs with the sugar until the mixture becomes fluffy and light in color. Add the flour, mixing to avoid lumps.
2. Squeeze the juice from the two lemons and the orange, and add it to the egg mixture. Don’t forget to add the zest of the citrus fruits for extra flavor. Mix well.
Assembling the mini tarts:
1. Preheat the oven to 180°C.
2. Before removing the dough from the refrigerator, grease the tart pans with a little oil and dust them with flour to prevent sticking.
3. Roll out the dough on a lightly floured surface, then cut it into circles suitable for fitting into the tart pans. Place the dough in the pans, gently pressing on the edges.
4. Pour the citrus cream over the dough in the pans, filling them about 2/3 full.
5. Bake the mini citrus tarts in the preheated oven for 25-30 minutes, until the cream sets and the edges are lightly browned.
Finishing and serving:
1. After baking, let the mini tarts cool completely before removing them from the pans.
2. You can decorate the tarts with melted chocolate or whipped cream for an elegant look. Another delicious option is to sprinkle a little powdered sugar on top for a refined finish.
3. Serve these mini citrus tarts alongside a scoop of vanilla ice cream or a cup of fragrant tea to complete the tasting experience.
Personalized option: You can experiment by replacing some of the lemon juice with grapefruit juice for a tangier note or adding a few fresh mint leaves to the mixture for a refreshing taste. These mini citrus tarts are perfect for any occasion and will surely become a family favorite!
Ingredients: Dough: 125 g butter, 2 egg yolks, 100 g powdered sugar, grated lemon zest, 2 tablespoons milk, 250 g flour. Citrus cream: 2 lemons, 1 orange, 250 g sugar, 4 eggs, 2 tablespoons flour.
