Strawberry Lemon Curd Tartlets

🧂 Ingredients

• 120 g powdered sugar
• ½ teaspoon salt
• 170 g unsalted butter

  softened
• 1 large egg

  room temperature
• 1 teaspoon vanilla extract
• 350 g all-purpose flour
• 2 large eggs
• 90 g granulated sugar
• 1 lemon

  juiced
• 50 g unsalted butter

  softened and cubed
• strawberries

  roughly chopped
• powdered sugar

  for dusting

Instructions

• 1 In a large mixing bowl, stir together powdered sugar and salt.
• 2 Add softened butter and cream together with a hand mixer or stand mixer until
  smooth and creamy.
• 3 Add the egg and vanilla extract and cream together until smooth.
• 4 With the mixer on low speed, mix in the flour until no large dry patches of
  flour remain. Don't overmix!
• 5 Turn the dough out onto a floured surface and form into a flattened disc. Wrap
  in plastic wrap and refrigerate for at least 2 hours or overnight.
• 6 Preheat the oven to 350°F. If the dough is too hard, let it sit at room
  temperature for about 10 minutes to soften before rolling it out.
• 7 On a floured surface, roll the dough out to be about ⅛" thick.
• 8 With a 3" circular cookie cutter, cut out circles of dough. Place each circle
  off dough into a muffin pan and gently press the dough into each mold.
• 9 Insert cupcake liners into each muffin mold and fill with pie weights or
  uncooked rice or beans.
• 10 Bake tart shells for about 10 minutes or until golden brown. Remove from oven
  and let cool completely before removing the tart shells from the muffin pan.
• 11 In a small pot, whisk together eggs and sugar until it becomes a paste.
• 12 Add in the lemon juice and stir to combine.
• 13 Heat the mixture on medium heat while stirring continuously. The mixture will
  start to thicken after about 5 minutes.
• 14 When the lemon curd is thick enough to coat the back of a spoon, remove the pot
  from the heat.
• 15 Stir in one cube of butter at a time until all the butter is melted and
  thoroughly combined.
• 16 Transfer lemon curd to a small bowl to cool completely.
• 17 Spoon about 2 tablespoons of lemon curd into each tartlet shell. Top with
  strawberries and a dusting of powdered sugar.

Nutrition Info