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Tangy and Sweet Delight: How to Make Delicious Lemon Tarts


Lemon tarts are a classic dessert that never goes out of style. With their tangy and sweet flavors, they are the perfect treat for any occasion. This recipe from U-Taste is an easy-to-follow guide that will help you create delicious and perfectly baked lemon tarts. By combining simple ingredients like cake flour, unsalted butter, powdered sugar, and lemon juice, you can whip up a batch of these delectable tarts in no time. The recipe also includes helpful tips such as chilling the tart rings before baking and using a fork to prick the bottom of the tart shell to prevent it from puffing up while baking. Once you've baked the tart shells, fill them with the creamy and zesty lemon curd and top them off with a sprinkle of lime zest for a refreshing finish. These lemon tarts are sure to impress your friends and family and will have everyone asking for the recipe!

Ingredients:

  • 70g cake flour
  • 42g unsalted butter
  • 28g powdered sugar
  • 10g almond flour
  • 0.6g salt
  • 15g egg
  • 1 egg
  • 25g lemon juice
  • 40g granulated sugar
  • 50g unsalted butter
  • Lime zest (for garnish)

Instructions:

  1. In a mixing bowl, combine the cake flour, almond flour, powdered sugar, and salt. Mix well.
  2. Add the softened unsalted butter and use a hand mixer to beat until well combined.
  3. Add 15g of egg and mix well. Wrap the dough with plastic wrap and let it cool in the fridge for 1.5 hours.
  4. Preheat the oven to 320℉(160℃).
  5. Place the dough onto parchment paper and cover it with another sheet of parchment paper. Roll it flat, about 2.5 mm thick. Let it chill in the fridge for about 10 minutes.
  6. Slice three strips for the sides of the tarts and shape them into each tart ring. Press firmly and seal the ends. Trim the edges. Let cool in the fridge.
  7. Put the rest of the dough together, cover with parchment paper, roll it flat, and let it chill in the fridge for 10 minutes.
  8. Place each tart ring onto the dough and cut out the bottom. Trim the edges. Use a fork to prick some holes in the bottom.
  9. Bake for 15 minutes.
  10. In a clean bowl, put together 1 egg and granulated sugar. Mix until the sugar dissolves. Add in lemon juice and keep mixing over low heat until thickened.
  11. Add in unsalted butter and mix until well combined.
  12. Pipe the lemon curd into the baked tart shells, dust with some lime zest, and chill for 15 minutes.

Tips:

  • Use low-protein flour for the tart shell, not self-rising flour.
  • Soften the unsalted butter before mixing it with the powdered sugar.
  • Let the dough cool in the fridge for 1.5 hours before rolling it flat.
  • Chill the tart rings in the fridge before baking to ensure they keep their shape.
  • Use a fork to prick the bottom of the tart shell to prevent it from puffing up while baking.
  • Keep mixing the lemon curd over low heat until it thickens.
  • Pipe the lemon curd into the baked tart shells using a piping bag to make it easier and more precise.
  • Dust the lemon tarts with some lime zest for a refreshing finish.

FAQ

Q: Can I use regular all-purpose flour instead of cake flour?
A: It's recommended to use cake flour for a lighter and crumbly texture. However, if you don't have cake flour, you can make a substitute by mixing 1 cup of all-purpose flour with 2 tablespoons of cornstarch.

Q: Can I use salted butter instead of unsalted butter?
A: It's best to use unsalted butter to control the amount of salt in the recipe. If you only have salted butter, you can reduce the amount of salt in the recipe or omit it entirely.

Q: Can I make the tart shells ahead of time?
A: Yes, you can make the tart shells ahead of time and store them in an airtight container for up to 2 days. Just make sure to fill them with the lemon curd and sprinkle with lime zest right before serving.

Q: Can I freeze the lemon tarts?
A: Yes, you can freeze the lemon tarts for up to 2 months. Just make sure to wrap them tightly in plastic wrap and foil to prevent freezer burn. Thaw them in the fridge before serving.

Q: Can I use bottled lemon juice instead of fresh lemon juice?
A: Fresh lemon juice is recommended for the best flavor, but you can use bottled lemon juice if that's all you have. Just make sure to choose a high-quality brand without any additives or preservatives.

Q: Can I use a different type of citrus fruit?
A: Yes, you can experiment with different types of citrus fruit like lime, grapefruit, or orange. Just adjust the amount of sugar and butter accordingly to balance the tartness and sweetness of the fruit.

By following these simple steps, you can make delicious and tangy lemon tarts that are perfect for any occasion. Enjoy!

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