Best Citrus Cream Tartlets Recipes

EASY CITRUS TART

Steps:

• Make the curd: Whisk the sugar, lemon zest, lemon juice and salt in a medium saucepan. Whisk the whole eggs and yolks in a small bowl, then whisk into the lemon mixture. Cook the mixture over medium heat, whisking constantly, until it's thick like pudding, 6 to 8 minutes. Remove from the heat and whisk in the butter a few pieces at a time until incorporated. Strain the mixture through a fine-mesh sieve into a small bowl, pushing it through with a rubber spatula. Press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate until completely set, at least 4 hours and up to 5 days.
• Make the tart: Preheat the oven to 350 degrees F. Break the graham crackers into pieces, then pulse in a food processor with the sugar until finely ground; drizzle in the melted butter and pulse to combine.
• Press the crumb mixture into the bottom and about 1 inch up the side of a 9-inch springform pan. Bake until golden, about 10 minutes, then transfer to a rack and let cool completely.
• Pour the curd into the prepared crust and gently press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate until set, at least 4 hours. Remove the springform ring and transfer the tart to a platter. Top with whipped cream.

CREAMY CITRUS TARTLETS

Steps:

• Place cans of coconut milk in freezer until chilled completely, at least 4 hours.
• Place the bowl of a stand mixer and the whisk attachment in freezer until very cold, approximately 15 minutes.
• In a medium bowl, stir together cream cheese, 1½ cups confectioners' sugar, and citrus zests until well blended. Evenly divide filling (approximately 3 tablespoons each) among Vegan Tartlet Shells.
• Remove coconut milk from freezer and turn upside down. Pour off and discard liquid portion. Remove solid coconut milk to chilled mixing bowl. Add remaining ¼ cup confectioners' sugar and vanilla extract, beating with mixer fitted with chilled whisk attachment at high speed until thickened. Spoon whipped cream onto tartlets.
• Garnish with orange and lemon slices, if desired. Refrigerate until ready to serve.
• Preheat oven to 375°. Arrange 12 (3½-inch diameter) tartlet pans on a large rimmed baking sheet.
• In a large bowl, stir together flour, sugar, and salt. Using a pastry blender or 2 forks, cut in coconut oil until it resembles coarse crumbs. Using a fork, gradually add milk, stirring until a dough begins to form. Divide dough in half. Shape each half into a disk.
• On a lightly floured surface, roll each dough half to a ⅛-inch thickness. Using a 4-to 4½-inch round cutter, cut 10 circles from dough, rerolling scraps as necessary. Press dough circles onto bottoms and up sides of prepared tartlet pans, being careful not to stretch dough. Prick bottoms several times with a fork. Freeze tartlet shells for 10 minutes.
• Bake for 5 minutes. Check tartlet shells. If pastry begins to puff, re-prick bottoms of shells. Bake until tartlet shells are golden brown, another 20 to 25 minutes. Let cool completely on a wire rack.

CREAMY CITRUS TARTLETS

Steps:

• Preheat oven to 375°.
• On a lightly floured surface, unroll piecrusts. Using a 2½-inch round cutter dipped in flour, cut 24 rounds. Press rounds into 24 miniature muffin cups.
• In a large bowl, beat cream cheese, zest, and vanilla with a mixer at medium speed until creamy. Add sugar and orange juice, and beat until combined. Add egg; beat at low speed just until combined. Divide mixture among prepared crusts (about 2 teaspoonfuls each).
• Bake until filling is puffed and crust is lightly browned, about 15 minutes. Let cool on wire racks for 15 minutes. (Filling will deflate as it cools.) Run a knife around edges of cups to loosen tarts. Gently remove, and let cool completely on wire racks. Refrigerate until chilled.
• In a large bowl, beat cream, confectioners' sugar, and orange liqueur with a mixer at medium speed just until sti peaks form. Spoon onto tarts. Garnish with orange slices, if desired.

BERRY TARTLETS

Steps:

• Preheat oven to 400°. On a lightly floured surface, roll dough to 1/8-in. thickness. Using a 4-in. round cookie cutter, cut 12 circles, rerolling scraps as necessary. Press circles onto bottoms and up sides of ungreased muffin cups., Mix sugar and cornstarch; toss with berries and lemon juice. Spoon 2 tablespoons filling into each cup. Bake on a lower oven rack until pastry is golden brown and filling is bubbly, 24-26 minutes. Cool 10 minutes before removing from pan to a wire rack; cool completely., For topping, beat cream until soft peaks form. In another bowl, mix lemon curd, sugar, vanilla and 1 tablespoon whipped cream; fold in remaining whipped cream. Spoon over filling. If desired, top with fresh berries. Refrigerate until serving.

TART & TANGY LEMON TART

Steps:

• Preheat oven to 325°. In a large bowl, cream butter and confectioners' sugar until smooth. Gradually beat in flour. Press dough onto bottom and up sides of an ungreased 11-in. fluted tart pan with removable bottom. Refrigerate 15 minutes., Line the unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake until edges are lightly browned, 18-22 minutes. Remove foil and weights; bake until bottom is golden brown, 5-7 minutes longer. Cool on a wire rack., In a large bowl, beat sugar, lemon zest, lemon juice, eggs, egg yolks, cream cheese and cornstarch until blended; pour into crust. Bake until filling is set, 18-22 minutes. Cool on a wire rack. If desired, serve with whipped cream. Refrigerate leftovers.

LIMONCELLO AND LEMON CREAM FRUIT TART

Steps:

• Remove the tart cake from the packaging, put it on a cake plate and douse with the liqueur. In a small bowl whisk or beat the cream, mascarpone cheese and lemon curd to combine. Fill the tart with the cheese mixture and top with the berries, lemon zest and mint.