Best Mini Lemon Curd Tart Recipe [You Won't Share a Single Piece 😋] 

How to make Mini Lemon Curd Tarts?
📕 Recipe here:
❂ Tart Shell Dough Ingredients:
- 2.5 cup flour
- Pinch of salt
- 4 tbsp sugar
- Butter (0.5 lb. / 225 gr.)
- 1 tbsp vinegar
- 4 tbsp water
❂ Lemon Curd Ingredients:
- 5 egg yolks
- 3/4 cup sugar
- 1 tbsp lemon zest
- 1 tsp corn starch (optional)
- 3/4 cup lemon juice
- 6 tbsp butter (150 gr.)
- 1 tsp vanilla extract
❂ Lemon Curd Cream Ingredients:
- 1 cup heavy whipped cream
- 2 tbsp sugar
- 3 tbsp lemon curd
❂ Meringue Ingredients:
- 5 egg whites
- 1.5 cup sugar
- Pinch of salt
❂ Cooking process
✤Tart Shells:
⁃ Place 2.5 cup flour, a pinch of salt and 4 tbsp sugar into a bowl of food processor, mix, then add 225g cold butter and beat until coarse crumbs form.
⁃ Then add water and vinegar and mix everything until smooth. Roll the dough into a thick sheet, wrap in cling film and refrigerate for 40 minutes.
⁃ After 40 minutes, remove the dough and let it rest at room temperature for 5 minutes. Sprinkle the dough lightly with flour and roll out into a thin sheet.
⁃ Using a rolling pin, roll the dough into a circle. With a knife, cut out the dough 1/2 inch of the edge of your tart sheets. Place the dough into the tart sheet and press into the bottom and side ridges of the sheets. Using a knife cut long strips of the dough.
⁃ Add a piece of parchment paper on top and add beans or chickpeas. Beans or chickpeas are added solely to create weight so that the shells do not swell during baking. Bake for 10 min. Remove the tart shells from the oven and take out the beans. Bake the crust for another 5 more min until lightly brown. Remove tart shells from the oven and let them cool.
✤Lemon curd:
⁃ Remove the zest from one lemon and mix with 3/4 cup sugar
⁃ Separate 5 yolks from whites
⁃ Mix egg yolks with sugar and lemon zest, add 1 tbsp cornstarch, 3/4 cup lemon juice and 1 tbsp vanilla extract. Mix well and pour into saucepan.
⁃ With constant stirring with a whisk, bring the mixture to a creamy state. Do not rush to remove the saucepan, be sure that your curd should thicken. This is expected in 10 minutes.
⁃ Now remove the saucepan from the heat.
⁃ In the cream, add the butter cut in cubes and mix thoroughly with a whisk until it is completely dissolved.
⁃ Pour the finished Curd into a jar, cool to room temperature, close the lid and place in the refrigerator.
- Btw Curd is stored for about 1 week.
✤Lemon Curd Cream:
⁃ In a large bowl, whisk together the cold heavy cream and sugar just until the cream forms stiff peaks.
⁃ Then add 3 tbsp lemon curd into the cream and using a rubber spatula gently fold it up until combined.
✤Meringue:
⁃ Pour the egg whites into the bowl of a food processor and beat until frothy.
⁃ Add a pinch of salt.
⁃ Gradually add sugar and beat until stiff peak.
✤Final Steps:
- Once the shells have cooled, pipe in the bottom layer of lemon curd and then put the lemon curd cream, spread them out.
- Pipe the meringue over the top of each tart. Using a kitchen torch, toast the meringue before serving.
- That's it! Treat your guests with delicious Mini Lemon Curd Tarts !!!😋
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