Lemon Tartlets
Ingredients:
1 1/2 cups (190g) all-purpose flour
1/2 cup (115g) unsalted butter, cold and cubed
1/4 cup (50g) sugar
1/4 teaspoon salt
1 egg yolk
2-3 tablespoons cold water
For the Lemon Filling:
1/2 cup (120ml) freshly squeezed lemon juice
1 tablespoon lemon zest
1/2 cup (100g) sugar
2 large eggs
1/4 cup (60ml) heavy cream
Powdered sugar (for dusting)
Instructions:
1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, combine the flour, sugar, and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
3. Add the egg yolk and 2 tablespoons of cold water. Mix until the dough comes together. If the dough is too dry, add the remaining tablespoon of water.
4. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
5. Roll out the dough on a lightly floured surface to about 1/8-inch (3mm) thickness. Cut out circles to fit into your tartlet pans.
6. Press the dough into the tartlet pans and trim the edges. Prick the bottoms with a fork and bake in the preheated oven for 10-12 minutes, or until lightly golden.
7. While the tart shells are baking, prepare the lemon filling. In a mixing bowl, whisk together the lemon juice, lemon zest, sugar, eggs, and heavy cream until well combined.
8. Pour the lemon filling into the baked tart shells and return to the oven. Bake for an additional 12-15 minutes, or until the filling is set.
9. Let the tartlets cool completely before removing them from the pans. Dust with powdered sugar before serving.
Prep Time: 40 minutes | Cook Time: 25 minutes | Servings: 6-8 tartlets