Best Easy Lemon Berry Tartlets Recipes

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.

LEMON BERRY TART

Steps:

• Combine the flour, sugar and salt in a large bowl or the bowl of a food processor.
• Add the cubed butter and cut into the other ingredients with a pastry blender until coarse and sandy, or if you're using a food processor, pulse in short bursts.
• Whisk together the egg yolk and 2 tablespoons of the ice water. Add to the flour mixture and use a spoon or your hands (or a few pulses) to bring it together into a ball. If needed, add more ice water 1/2 tablespoon at a time.
• Cover with plastic wrap and chill in the fridge 1 hour. (Can be made up to 3 days ahead.)
• On a floured surface, roll the crust out to a rough 12 or 13-inch circle. Transfer to a greased 8-inch tart pan and press it in gently. Remove any overhanging crust.
• Chill in the fridge 30 minutes. (Can be made up to 3 days ahead, cover with plastic wrap.)
• Preheat oven to 375°F. Line chilled crust with greased foil and fill tart with baking weights, dry rice, or beans. Bake for 20 minutes.
• Remove foil and weights and bake for 10 minutes more, until golden. Remove and cool completely.
• Warm the milk in a medium saucepan over medium heat just until bubbles appear at the edges. Do not bring to a boil.
• Meanwhile, whisk together the egg yolks, sugar, cornstarch, and lemon zest. Mixture will be very thick. When milk is warm, add to the egg mixture in a small steady stream while whisking constantly.
• Return mixture to the saucepan and cook over medium heat until thick, while stirring constantly with a rubber spatula. This should take about 3-4 minutes.
• Remove from heat and stir in butter, lemon juice, and vanilla extract.
• Pour into a bowl and cover with plastic wrap, pressing it directly on the surface of the custard. Chill completely, 1-2 hours.
• Stir cooled custard until smooth and spread into the tart crust.
• Top tart with fresh berries. Serve immediately, or chill in the fridge for up to 2 hours. Tart is best the day it is assembled, but can be stored in the fridge for a few days.

LEMON CURD TARTLETS

Steps:

• In a small heavy saucepan over medium heat, whisk the eggs, sugar, lemon juice and zest until blended. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a metal spoon. Transfer to a small bowl; cool for 10 minutes. Cover and refrigerate until chilled., Just before serving, spoon lemon curd into tart shells. Garnish with raspberries, mint and/or cream if desired. Refrigerate leftovers.

LEMON BERRY TARTLETS

Steps:

• 1 WHISK sweetened condensed milk, lemon juice and lemon peel until blended and mixture begins to thicken. Fold in whipped topping.
• 2 DIVIDE evenly between the 6 mini pie crusts. Press down in center with a spoon to make a depression about 1-inch deep. Refrigerate for 2 hours or until firm. Make depression again a little bit deeper. Fill each tartlet with a heaping tablespoon of preserves. Serve immediately.