Print

Startling 3-Step Mini Citrus Curd Tartlets Taste

Mini Citrus Curd Tartlets
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These Mini Citrus Curd Tartlets are bright, tangy, and perfectly sized for a delightful bite. Sasha brings her intuitive flair to this recipe, combining zesty lemon and orange for a fresh, creamy filling nestled in a crisp shell. Prepare to share these little bursts of sunshine!

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1/2 cup powdered sugar
  • 1/4 teaspoon salt
  • 1/2 cup cold unsalted butter, cubed
  • 1 large egg yolk
  • 2 tablespoons ice water
  • 1 cup granulated sugar
  • 3 large eggs
  • 2 large egg yolks
  • 1/2 cup fresh lemon juice
  • 1/4 cup fresh orange juice
  • Zest of 1 lemon
  • Zest of 1 orange
  • 1/2 cup (1 stick) unsalted butter, cut into pieces
  • Fresh berries, for garnish (optional)

Instructions

  1. Prepare the tart shells: In a food processor, pulse flour, powdered sugar, and salt. Add cold butter and pulse until the mixture resembles coarse crumbs.
  2. Add the egg yolk and ice water. Pulse until the dough just comes together. Do not overmix.
  3. Gather the dough, form it into a disk, wrap it, and chill for at least 30 minutes.
  4. Preheat your oven to 375°F (190°C). Roll out the chilled dough and cut circles to fit mini tartlet pans (about 2-3 inches). Gently press the dough into the pans.
  5. Prick the bottoms of the shells with a fork. Line each shell with parchment paper and pie weights or dried beans.
  6. Bake for 12 minutes. Remove the weights and parchment, and bake for another 5-7 minutes until lightly golden. Let cool completely.
  7. Prepare the curd: In a heatproof bowl set over a saucepan of simmering water (a double boiler), whisk together granulated sugar, whole eggs, and egg yolks.
  8. Whisk in the lemon juice, orange juice, lemon zest, and orange zest.
  9. Cook, whisking constantly, until the mixture thickens enough to coat the back of a spoon (about 10-15 minutes). It should reach 175°F (80°C).
  10. Remove the bowl from the heat. Whisk in the butter, one piece at a time, until fully incorporated and smooth.
  11. Strain the curd through a fine-mesh sieve into a clean bowl to ensure a silky texture.
  12. Press plastic wrap directly onto the surface of the curd to prevent a skin from forming. Chill for at least 2 hours, or until firm.
  13. Spoon or pipe the chilled citrus curd into the cooled tartlet shells.
  14. Garnish with fresh berries just before serving. Enjoy the bright flavors you created!

Notes

  • Use fresh citrus juice; bottled juice changes the flavor profile.
  • Taste your curd before chilling; adjust sweetness if your fruit is very tart.
  • If you don’t have mini tartlet pans, you can use a mini muffin tin.
  • Sasha suggests adding a tiny pinch of cayenne to the curd for a surprising warmth, if you like bold flavors.

Nutrition

Find it online: https://savorsensations.com/mini-citrus-curd-tartlets-recipe/