The bright flavor of lemons and the mellow smoothness of cream blend together perfectly in this scrumptious lemon cream tartlet recipe. Serve these special tartlets with coffee or tea for a relaxed teatime.
Cook’s note: Buy store-bought pastry cream or make homemade lemon pastry cream for a special touch.
Prep Time: 10 minutes
Cook Time: 10 minutes
Ingredients:
- 1 single-crust portion pate sucree (sweet dough)
- 1 cup lemon pastry cream
- 1/3 cup sweetened whipped cream
Preparation:
Preheat an oven to 400F. Line 12 standard muffin tins or 24 tartlet molds with the pate sucree. Prick the bottom of the tartlets with a fork and weight them down with pie weights, dried beans, or uncooked rice. Bake the pastry for 8 to 12 minutes, until it becomes a very light, golden brown. Cool the tartlet shells on a wire rack.
To prepare the tartlets, fill a piping bag with the lemon pastry cream and pipe 1 1/2 tablespoons of cream into each large (muffin-size) shell, or slightly less than 1 tablespoon of cream into each miniature shell.
Garnish the top of each pastry with a small dollop of sweetened whipped cream. Serve the pastries immediately or chill for later use.
This lemon cream tartlets recipes makes 12 servings.
