There are two types of lemon tarts, those with baked lemon cream, which I made before here, and those filled with lemon curd. I like both versions, even though I think the lemon curd ones taste more fresh and fruity. Instead of meringue I like to top them with fresh berries. It's delicious and also gives a nice color contrast.
Unfortunately I missed going to the forest to pick some wild blueberries this year, but I still found some nice ones at the farmers market. Feel free to top them with any berries you like.
On a site note I am happy to announce that I am the Winner at the Originality Category at this month' DMBLGIT contest with my picture of the strawberry balsamic ice-cream. Thanks to Sihi from wandering ladle for hosting this month event and congratulations to my fellow winners. Check out all the beautiful pictures on Sihi's blog.
Unfortunately I missed going to the forest to pick some wild blueberries this year, but I still found some nice ones at the farmers market. Feel free to top them with any berries you like.
On a site note I am happy to announce that I am the Winner at the Originality Category at this month' DMBLGIT contest with my picture of the strawberry balsamic ice-cream. Thanks to Sihi from wandering ladle for hosting this month event and congratulations to my fellow winners. Check out all the beautiful pictures on Sihi's blog.
Lemon Blueberry Tartlets
- makes about 8-10 tartlets (8-cm / 3-inch) -
almond short crust:
250 g flour
30 g ground almonds
30 g sugar
60 g powdered sugar
pinch of salt
150 g butter
1 egg
lemon curd:
3 organic lemons (juice and zest)
150 g sugar
3 eggs
180 g butter, cold and cut into small cubes
300 g blueberries
To make the shortcrust tartlet shells use a food processor and mix together the flour, ground almonds, both sugars, salt, butter and the egg. Pulse a few times until the dough comes together. Wrap in cellophane and put in the fridge for about one hour.
Preheat the oven to 180° C (350° F). Grease your tartlet forms with butter.
Roll out the dough on a lightly floured surface. Cut out rounds to fit your tartlet forms, and put them in the forms. Prick some holes with a fork into the dough, line with parchment paper and fill with baking beans. Bake for about 15-20 minutes then remove the baking beans and parchment paper and continue to bake for another 2-5 minutes, until golden brown. Let cool on a wire rack.
To make the lemon curd whisk together the lemon juice and zest, sugar, and the eggs in a bowl over a water bath on medium heat. Keep stirring until the mixture reaches 85° C (185° F), or until thickened. Pour the mixture through a fine sieve into a fresh bowl.
Add the butter piece by piece and whisk until you have a smooth cream. Fill the lemon cream into the tartlet shells and put into the fridge until the cream has set. Decorate with fresh blueberries before serving.
Preheat the oven to 180° C (350° F). Grease your tartlet forms with butter.
Roll out the dough on a lightly floured surface. Cut out rounds to fit your tartlet forms, and put them in the forms. Prick some holes with a fork into the dough, line with parchment paper and fill with baking beans. Bake for about 15-20 minutes then remove the baking beans and parchment paper and continue to bake for another 2-5 minutes, until golden brown. Let cool on a wire rack.
To make the lemon curd whisk together the lemon juice and zest, sugar, and the eggs in a bowl over a water bath on medium heat. Keep stirring until the mixture reaches 85° C (185° F), or until thickened. Pour the mixture through a fine sieve into a fresh bowl.
Add the butter piece by piece and whisk until you have a smooth cream. Fill the lemon cream into the tartlet shells and put into the fridge until the cream has set. Decorate with fresh blueberries before serving.
Enjoy and Guten Appetit!