#Mini lemon curd tart movie
#Mini lemon curd tart free

It doesn't get more fancy than Mini Fruit Tartlets for a special occasion or party! Combining Homemade Tartlet Shells, creamy Pastry Cream Filling ( Crème Pâtissière) and seasonal fruits, these tartlets are the perfect mix of crunchy, creamy, sweet and fresh. The homemade buttery and crunchy tartlet shells are filled with a delicious vanilla cream and topped with fresh fruits.

#Mini lemon curd tart free

Feel free to play around with the fruits as anything from blueberries and raspberries to kiwi fruit makes for great toppings for these tarts.These French Mini Fruit Tarts filled with Pastry Cream are the perfect bite-sized dessert for a party or afternoon tea. Vibrant in colour and bursting with fresh flavours these Lemon Curd and Berry Tarts are sure to be a big hit at your next barbecue or party. The tart shells can be made up to a day in advance and stored in an air tight container or you can also freeze the shells, uncooked in the muffins trays and simply allow to thaw for about an hour before baking. Lemon Curd freezes really well so I always have a batch stored in jars in my freezer as its great to have on hand when you are in need of a last minute dessert to serve to guests.īe warned, this isn’t a soft and flaky tart shell you are likely used to, instead its thin and crisp and almost chewy in texture (but in a good way!). I recommend starting with 1/3 cup of honey and only adding more once it has begun to thicken and you are able to taste test it for tartness.

Lemon Curd is typically made with lots of sugar, but I was really excited to discover that it could easily be replaced with honey with no discernible change to the taste or consistency. One summer, we spent a long weekend at a friends cabin and for 4 days consumed only chips, salsa, cider and 6 jars lemon curd (a diet I would not recommend no matter how good it sounds).Īnyway, back to these tarts.

#Mini lemon curd tart movie

I remember many a movie night at my house with a couch packed full of girls, each with a spoon in hand and jars of frozen Lemon and Lime Curd being passed between us. It didn’t take long for my friends to become addicted either.

When I finally realized Lemon Curd wasn’t some weird combination of cheese, milk and lemon but rather a silky smooth lemon custard, perfectly balanced between tart and sweet, I was hooked. If I had had any idea how good it tasted, or if she had told me it was called lemon pudding instead of curd, I’m sure I would have been polishing it off by the bowl full. I admit that the first time she made lemon curd I refused to taste it, which had nothing to do with how it looked or smelt, it was just something about the word curd that really put me off. When I was growing up, my Mom used to make massive batches of lemon and lime curd every summer. These tarts are Paleo, Grain Free, Gluten Free, and Specific Carbohydrate Legal. They are a great make ahead dessert and the lemon curd can be frozen up to 4 month in advance. These Lemon Curd Tarts have an almond flour shell, are filled with a zesty lemon curd and topped with fresh berries.