LEMON CREAM TARTLETS
LEMON TARTLETS topped with fresh berries are a delicious, nearly obligatory, addition to tea time and simple to make with a no-bake filling and ready-to-fill sweet butter tarts. The optional chocolate lining adds an element of surprise and the pistachio topping is the perfect counterpoint to the silkiness of the lemon cream.
FOR THE FILLING
4 large egg yolks
1/2 cup sugar
1 cup milk
1 tbsp. gelatine
Grated zest and juice of 1 lemon
1 cup heavy (whipping) cream
2 ozz. dark chocolate, melted (optional)2 packages (1 3/4-inch) butter tarts, such as Clearbrook Farms brand
FOR THE TOPPING
Finely chopped pistachios
Confectioners’ sugar, for dusting
- Make filling. In a medium bowl, beat egg yolks and ¼ cup of sugar with an electric mixer on medium speed until pale and thick. In a small saucepan over medium heat, bring milk, remaining 1/4 cup sugar, and gelatin to a boil. Gradually whisk milk mixture into yolk mixture.
- Return to saucepan and cook, stirring constantly, for 3 to 5 minutes, or until bubbles form around edges of pan. Strain mixture through a fine-mesh sieve into a bowl, stir in lemon zest and juice, and press a piece of plastic wrap directly onto surface to prevent a skin from forming. Refrigerate for 18 to 20 minutes, or until mixture thickens.
- In a small bowl, whip cream with an electric mixer on high speed until soft peaks form; fold into lemon mixture.
- With a pastry brush, coat inside of pastry shells with a thin layer of chocolate, if using; allow to cool and set. Spoon lemon cream into each tart shell and refrigerate for 15 minutes. Arrange berries on top and then sprinkle with pistachios; dust with confectioners’ sugar.
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