Super Tarts
Ingredients
- 1 cup unsalted butter, room temperature ⓘ
- 1/3 cup sugar ⓘ
- 2 large egg yolks ⓘ
- 1 1/2 teaspoons vanilla ⓘ
- 2 1/2 cups all-purpose flour
- 2 to 3 tablespoons cold water ⓘ
- 3 large eggs
- 12 tablespoons unsalted butter ⓘ
- 1 tablespoon Meyer lemon zest ⓘ
- 3/4 cup Meyer lemon juice, freshly squeezed ⓘ
- 3/4 cup sugar ⓘ
- 1/2 cup whipped cream, optional ⓘ
- 1/2 pint blueberries ⓘ
- 8 to 10 strawberries, sliced ⓘ
Instructions
- In a stand mixer, fitted with the dough blade, add the butter and sugar and mix until light and fluffy, about 6 minutes.
- Add in the yolks, 1 at a time, then add the vanilla and combine well.
- Remove the bowl from the mixer and gently fold in the flour.
- Stir in the cold water, 1 tablespoon at a time, until the dough just comes together.
- Wrap in plastic wrap and refrigerate for 1 hour.
- Lemon Curd: In a double boiler over medium-high heat, add all of the custard ingredients and whisk constantly until the mixture thickens and reaches 160 degrees F on an instant-read thermometer.
- Remove from heat and strain through a fine mesh strainer into a bowl.
- Cover the bowl, pressing plastic wrap onto the top of the custard and refrigerate until cool, about 1 hour.
- Preheat the oven to 325 degrees F.
- Remove the dough from the refrigerator and let it rest for 15 minutes (less if it is a hot day).
- Roll out on a silicone mat to 1/8 to 1/4-inch thick.
- Cut and press into the tart pans.
- Chefs Note: You can cut shapes out of the scraps to decorate or nibble on.
- Just brush the shapes with egg wash, sprinkle with a little tubinado sugar and bake until golden, about 10 minutes.
- Prick the bottom of the tarts with a fork and refrigerate for 15 minutes.
- Put the tarts on a baking sheet and bake until golden brown, about 15 to 20 minutes.
- Cool before filling.
- If using, whip the heavy whipping cream in a large bowl until stiff peaks form.
- Fill the shells with about 3 tablespoons of the curd and arrange fruit as desired on top.
- Garnish with a small dollop of the whipped cream and serve immediately.
- Can be made 20 to 30 minutes in advance and kept in refrigerator.
Nutrition & Diet Analysis (per serving)
823
kcal
41% DV
Protein
Fat
Carbs
Contains
Milk
Egg
Wheat/Gluten
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).