Introduction

Mini tartelettes au citron, or mini lemon tarts, are a delightful dessert that perfectly balance sweet and tart flavors. With their buttery crust and luscious lemon filling, these bite-sized treats are perfect for any occasion. Whether you’re hosting a gathering, celebrating a special event, or simply satisfying a sweet tooth, these mini tarts are sure to impress.

Detailed Ingredients with measures

For the crust:
– All-purpose flour: 200g
– Unsalted butter (cold and cubed): 100g
– Powdered sugar: 50g
– Egg yolk: 1
– Cold water: 1-2 tablespoons

For the lemon filling:
– Fresh lemons (juiced and zested): 2
– Granulated sugar: 150g
– Eggs: 3
– Heavy cream: 100ml

Prep Time

Preparation for these mini lemon tarts takes about 20 minutes.

Cook Time, Total Time, Yield

Cook time is approximately 25 minutes.
Total time, including prep and cooking, is around 45 minutes.
This recipe yields about 12 mini tarts, making them perfect for sharing or enjoying on your own.

Detailed Directions and Instructions

Prepare the Shortcrust Pastry

In a mixing bowl, combine 200g of flour with 100g of cold butter cut into small pieces. Mix until the mixture resembles breadcrumbs. Add 50g of powdered sugar and a pinch of salt. Gradually incorporate 1 beaten egg. Mix until a dough forms. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

Roll Out the Pastry

After chilling, remove the dough from the refrigerator. On a floured surface, roll out the pastry to a thickness of about 3 mm. Cut out circles to fit your tartlet molds and place them in the molds, pressing down gently.

Bake the Tart Shells

Preheat the oven to 180°C (350°F). Line each tart shell with parchment paper and fill with baking weights or dried beans to prevent puffing. Bake for 15 minutes. Remove the weights and parchment and bake for an additional 5-7 minutes until golden brown. Allow to cool.

Prepare the Lemon Filling

In a saucepan, mix 150ml of fresh lemon juice, 150g of sugar, and 3 eggs. Heat over medium-low heat, stirring continuously until the sugar dissolves. Add 50g of butter and keep stirring until the mixture thickens. Remove from heat and let it cool slightly.

Fill the Tart Shells

Pour the lemon filling into the cooled tart shells, distributing evenly. Use a spatula to smooth the tops if necessary. Chill in the refrigerator for at least 2 hours to set.

Finish the Tarts

Before serving, optionally dust the tops with powdered sugar or add a dollop of whipped cream for decoration.

Notes

Storage Instructions

These mini lemon tarts can be stored in the refrigerator for up to 3 days. Keep them covered to prevent drying out.

Variations

Consider adding different citrus juices such as lime or orange for a twist on the classic lemon flavor.

Serving Suggestions

These tarts pair excellently with fresh berries or a sprig of mint for added flavor and presentation.

Cook techniques

Making the tart crust

The tart crust is typically made using flour, butter, sugar, and eggs. Ensure that the butter is cold when mixing, as this helps create a flaky texture.

Preparing the lemon filling

The lemon filling requires fresh lemon juice, zest, sugar, and eggs. Whisk these ingredients together until smooth to ensure an even distribution of flavor.

Baking the mini tarts

Preheat your oven to the appropriate temperature before baking. Bake the tarts until the filling is set but still slightly jiggly in the center, allowing them to firm up as they cool.

Cooling and serving

Once baked, let the tarts cool completely at room temperature. Chilling them in the refrigerator for a short period enhances their flavor and texture before serving.

FAQ

Can I use store-bought pastry for the crust?

Yes, using store-bought pastry can save time and still yield delicious results.

How do I know when the lemon filling is done?

The filling should be set around the edges but slightly soft in the center; it will firm up as it cools.

Can I make these tarts ahead of time?

Yes, mini lemon tarts can be prepared in advance. Store them in the refrigerator until ready to serve.

What can I use instead of lemons?

You can experiment with other citrus fruits like limes or oranges for a different flavor profile.

How should I store leftover mini tarts?

Store any leftover tarts in an airtight container in the refrigerator for up to three days.

Conclusion

The mini lemon tarts are a delightful dessert option that combines zesty flavors with a creamy filling, creating a perfect balance of sweetness and tartness. Their individual portions make them ideal for gatherings or a special treat at home. These tarts are not only delicious but also visually appealing, making them a favorite among dessert lovers.

More recipes suggestions and combination

Fruit Tart Variations

Try replacing the lemon filling with other fruit flavors such as raspberry, strawberry, or passion fruit for a colorful and fruity twist.

Chocolate Ganache Tarts

For chocolate lovers, a rich chocolate ganache can be used as the filling for mini tarts, providing a decadent alternative.

Custard Mini Tarts

A classic custard filling, flavored with vanilla or almond, can be used to create a creamy and comforting dessert.

Pecan Pie Mini Tarts

Combine the traditional flavors of pecan pie in mini tart form for a warm and nutty dessert option that is perfect for fall.

Coconut Cream Tarts

Incorporate coconut into your tart filling for a tropical flavor, topped with whipped cream and toasted coconut flakes.

Meringue Topped Tarts

Finish your mini tarts with a fluffy meringue topping that can be lightly toasted for an impressive presentation and added flavor.