Mini Lemon Cream Tarts
These delightful mini lemon cream tarts combine a creamy lemon filling with buttery puff pastry for a light and refreshing dessert. Perfect for any occasion, they are easy to make and sure to impress!
Ingredients
- 1 egg
- 2 tablespoons cornstarch
- 3 tablespoons sugar
- 250 ml (1 cup) milk
- 40 ml (about 3 tbsp) lemon juice
- Lemon zest (optional, for extra flavor)
- Puff pastry sheets (store-bought or homemade)
- Extra milk (for brushing the pastry)
- Powdered sugar (for dusting)
Directions
1. Prepare the Lemon Cream Filling:
- In a medium saucepan, whisk together 1 egg, 2 tablespoons cornstarch, 3 tablespoons sugar, and 250 ml milk.
- Cook over medium heat, stirring continuously until the mixture thickens and becomes a smooth, creamy texture.
- Remove from heat and stir in 40 ml lemon juice and optional lemon zest for added flavor.
- Transfer the lemon cream to a bowl, cover with plastic wrap (press the wrap directly onto the surface of the cream to prevent a skin from forming), and refrigerate for about 30 minutes until cooled.
2. Prepare the Puff Pastry:
- Roll out the puff pastry sheets and cut them into squares or circles, depending on your preferred tart shape.
- Place the cut pastry pieces into a muffin tin or tart molds, pressing them lightly into place to form tart shells.
3. Brush with Milk:
- Lightly brush the top edges of the puff pastry with extra milk to ensure a golden color when baked.
4. Bake the Puff Pastry:
- Preheat the oven to 180°C (350°F).
- Bake the puff pastry shells for about 20 minutes or until golden brown and puffed up. Remove from the oven and let cool.
5. Assemble the Tarts:
- Once both the pastry shells and lemon cream are cool, spoon the chilled lemon cream into the puff pastry shells.
6. Dust with Powdered Sugar:
- Lightly dust the tops of the tarts with powdered sugar before serving.
Serving Suggestions:
- Pair these tarts with a cup of tea or coffee for a light afternoon treat.
- Garnish with fresh berries, like raspberries or blueberries, for a colorful presentation.
- Add a dollop of whipped cream on top for extra indulgence.
- Serve chilled for a refreshing summer dessert.
- For a warm-and-cool contrast, serve with a scoop of vanilla ice cream.
Cooking Tips:
- Stir constantly while cooking the lemon cream to avoid lumps and ensure a smooth texture.
- Make sure the puff pastry shells are fully baked and golden before removing them from the oven.
- For a stronger lemon flavor, add extra lemon zest to the cream.
- You can prepare the lemon cream ahead of time and store it in the fridge for up to 2 days before assembling the tarts.
- If you don’t have tart molds, use a muffin tin to shape the puff pastry shells.
Nutritional Benefits:
- Vitamin C: The lemon juice and zest provide a good amount of vitamin C.
- Calcium: The milk in the filling adds calcium to the recipe.
- Low in fat: The lemon cream is light and not too rich, making it a relatively low-fat dessert option.
- Carbohydrates: The puff pastry provides energy-boosting carbohydrates.
Dietary Information:
- Vegetarian: This recipe is suitable for vegetarians.
- Nut-Free: No nuts are used, so it’s safe for those with nut allergies.
- Gluten-Free Option: Use gluten-free puff pastry if needed.
- Low-Sugar Option: You can reduce the sugar in the lemon cream or use a sugar substitute to make it lower in sugar.
Nutritional Facts (Per Tart, Approximate):
- Calories: 180 kcal
- Protein: 4g
- Carbohydrates: 20g
- Fat: 9g
- Sugar: 6g
Storage:
- Refrigerator: Store assembled tarts in the fridge for up to 2 days.
- Freezer: You can freeze the puff pastry shells before filling them. Thaw at room temperature before adding the lemon cream.
These Mini Lemon Cream Tarts are a perfect treat for any occasion, bringing a fresh burst of lemon flavor combined with buttery, flaky puff pastry. Enjoy!