Try my new budgeting app Cheddar 🧀
Better than YNAB, Mint (RIP), or EveryDollar.

tartlets with lemon curd and whipped cream (korzinki)

5.0

(27)

natashaskitchen.com
Your Recipes

Prep Time: 45 minutes

Cook Time: 15 minutes

Total: 60 minutes

Servings: 36

Cost: $1.08 /serving

Ingredients

Remove All · Remove Spices · Remove Staples

Export 11 ingredients for grocery delivery

Instructions

Helping creators monetize
Show ad-free recipes at the top of any site

Step 1

In a medium saucepan, whisk together until smooth: 3 large eggs, 1/3 cup sugar, pinch of salt and grated lemon zest.

Step 2

Whisk in 1/2 cup strained lemon juice, then add 6 Tbsp of butter pieces. Place pot over medium heat and cook, whisking constantly until butter is melted and the mixture is thickened. Bring to a gentle simmer for a few seconds then strain the mixture through a fine mesh sieve into a medium bowl. Let cool to room temp, then cover and refrigerate to thicken fully. This recipe lasts up to a week when refrigerated.

Step 3

In the bowl of your electrix mixer, whisk together 1 egg with 1/3 cup sugar until even consistency.

Step 4

Using the paddle attachment, add 5 1/2 Tbsp softened butter and mix on medium/high speed until creamy (3-5 min)

Step 5

Add 1/8 tsp of baking soda, 1 Tbsp of mayo and mix until well blended.

Step 6

Add flour, 1/2 cup at a time and mix until well incorporated. It should be a soft cookie dough consistency when it's done.

Step 7

Use your hands to roll dough into gum-ball-sized circles of dough. If it doesn't roll easily in your hands (i.e. if it's really sticky) add more flour. I ended up with 36 balls of dough. Place dough into mini-muffin dishes. I used 3 (12-count) pans at a time. If your pans are non-stick, you don't have to grease them.

Step 8

Use your fingers to form a well in the dough. Make a deep well since the bottoms rise quite a bit while baking.

Step 9

Bake at 350˚F for 10 minutes, or until edges are golden. Tip cookies onto a clean towel (mine popped right out with a gentle tap on the counter). Turn cookies right side up to cool to room temperature. They will cool faster on a wire rack.

Step 10

Beat 1 cup heavy whipping cream on high speed until soft peaks form then add 2 Tbsp powdered sugar and 1/2 tsp vanilla and continue to beat on high speed until stiff and spreadable (mine took about a minute). Don’t over-beat it or it will be buttery.

Step 11

Refrigerate cream until ready to use.

Step 12

Spoon the lemon curd over each tartlet crust (about 1 - 1/2 tsp on each one) - you can be generous; you may even have a few Tbsp left over.

Step 13

You can spoon on the whipping cream or pipe it on. I used my Wilton 1M open start tip. Garnish with fresh basil leaves, or raspberries if desired and serve! Refrigerate any tartlets that don't get eaten.

Top Similar Recipes from Across the Web