This recipe provides instructions for making elegant and zesty Individual Lemon Cream Tarts. These delightful pastries feature a crisp and buttery crust filled with a smooth, tangy, and vibrant lemon cream, often topped with a swirl of whipped cream and a delicate piece of candied lemon peel or a dusting of powdered sugar for an extra touch of elegance. The crust can be made from scratch using a classic shortcrust pastry (pâte sablée or pâte brisée) for a rich and crumbly base, or for convenience, store-bought tart shells can be used. The lemon cream filling, the heart of these tarts, is typically made with fresh lemon juice and zest, sugar, eggs (or just yolks for extra richness), and butter. The mixture is cooked gently over low heat, stirring constantly, until it thickens into a smooth and glossy custard. The cooking process requires careful attention to prevent the eggs from scrambling and to ensure a velvety texture. Once the lemon cream is cooked, it is often strained to remove any lumps or cooked egg bits and then cooled completely before being poured into the pre-baked tart shells. The bright and tangy lemon cream provides a wonderful contrast to the buttery and slightly sweet crust. A swirl of freshly whipped cream adds a light and airy counterpoint to the richness of the lemon cream, while a garnish of candied lemon peel not only enhances the visual appeal but also provides a chewy, sweet-tart element that complements the lemon flavor. A simple dusting of powdered sugar offers a delicate sweetness and a classic finish. These individual lemon cream tarts are perfect for serving at tea parties, brunches, or as a sophisticated dessert for any occasion. Their bright flavor and elegant presentation make them a refreshing and delightful treat. The image shows three individual lemon cream tarts arranged on a white plate. Each tart has a golden-brown, multi-layered, and slightly caramelized crust filled with a generous swirl of smooth, pale yellow lemon cream. The tarts are garnished with a dusting of powdered sugar and a piece of translucent, slightly curled candied lemon peel.
The texture of Individual Lemon Cream Tarts is a delightful contrast between the crisp and flaky crust and the smooth, rich, and creamy lemon filling, often topped with light and airy whipped cream.
The flavor profile is bright, tangy, and intensely lemony, balanced by the sweetness of the cream filling and the buttery richness of the crust. The candied lemon peel garnish adds a chewy, sweet-tart note.
Individual Lemon Cream Tarts are elegant pastries featuring a crisp crust filled with a smooth and tangy lemon cream, often topped with whipped cream and candied lemon peel.
The preparation involves making and baking tart shells, preparing a smooth lemon cream filling, cooling the filling and shells, assembling the tarts, and optionally topping with whipped cream and candied lemon peel.
Ingredients:
For the Tart Shells (Makes about 6-8 individual tarts):
- 1 ¼ cups all-purpose flour
- ¼ cup powdered sugar
- Pinch of salt
- ½ cup (1 stick) unsalted butter, cold and cut into small cubes
- 1 large egg yolk
- 2-3 tablespoons ice water
Alternatively, you can use pre-made tart shells.
For the Lemon Cream Filling:
- ½ cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- Zest of 2 lemons (about 2 tablespoons)
- ½ cup fresh lemon juice (from about 3-4 lemons)
- 4 large egg yolks
- 2 large whole eggs
- Pinch of salt
Optional Topping:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- Candied lemon peel, for garnish
- Powdered sugar, for dusting
Equipment:
- Mixing bowls
- Food processor (optional, for making pastry)
- Pastry blender (if not using a food processor)
- Measuring cups and spoons
- Rolling pin
- Individual tart pans with removable bottoms (about 4 inches in diameter)
- Fork
- Parchment paper
- Pie weights or dried beans
- Medium saucepan
- Whisk
- Fine-mesh sieve (optional, for straining lemon cream)
- Electric mixer or whisk (for whipped cream)
- Piping bag with a star tip (optional, for decorating with whipped cream)
Instructions:
1. Make the Tart Shells (or use pre-made):
- By Hand: In a large bowl, whisk together the flour, powdered sugar, and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. In a small bowl, whisk together the egg yolk and ice water. Gradually add the wet ingredients to the dry ingredients, mixing until just combined and a dough forms. Be careful not to overmix.
- Food Processor: In a food processor, pulse together the flour, powdered sugar, and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs. In a small bowl, whisk together the egg yolk and ice water. With the food processor running, gradually add the wet ingredients through the feed tube until a dough just comes together.
- Chill the Dough: Flatten the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Roll and Shape: On a lightly floured surface, roll out the chilled dough to about ⅛ inch thickness. Use a round cutter slightly larger than your tart pans to cut out circles. Gently press the dough into the tart pans, trimming any excess. Prick the bottoms of the shells with a fork.
- Blind Bake: Line the tart shells with parchment paper and fill with pie weights or dried beans. Bake in a preheated oven at 375°F (190°C) for 15 minutes. Remove the parchment paper and weights and bake for another 5-10 minutes, or until the crusts are lightly golden brown and set. Let the tart shells cool completely on a wire rack.
2. Make the Lemon Cream Filling:
- In a medium saucepan, whisk together the softened butter, granulated sugar, lemon zest, lemon juice, egg yolks, whole eggs, and salt.
- Cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon. This should take about 8-10 minutes. Be careful not to boil the mixture, or the eggs may scramble. The cream is ready when it is smooth and glossy.
- If desired, strain the lemon cream through a fine-mesh sieve to ensure a very smooth texture.
- Pour the warm lemon cream into the cooled tart shells, filling them almost to the top.
- Let the filled tarts cool to room temperature, then refrigerate for at least 2 hours to allow the lemon cream to set completely.
3. Make Whipped Cream (Optional):
- In a chilled bowl, using an electric mixer or a whisk, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Be careful not to overwhip.
4. Assemble and Garnish:
- Once the lemon cream has set, you can decorate the tarts with a swirl of whipped cream using a piping bag with a star tip or simply spooning it on top.
- Garnish each tart with a piece of candied lemon peel or a light dusting of powdered sugar.
Serve the individual lemon cream tarts chilled and enjoy their bright and refreshing flavor!