Imagine a dessert so divine, it transports you straight to a charming French patisserie with just one bite. These Strawberry Lemon Cream Tartlets are not just a dessert; they're a culinary masterpiece that combines the bright, zesty tang of fresh lemons with the sweet, luscious flavor of ripe strawberries, all nestled in a buttery, delicate tart shell. Whether you're looking to impress guests at a summer gathering or treat yourself to a gourmet dessert experience, these tartlets are guaranteed to elevate your culinary skills and leave everyone craving more.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: French
Serves: 6 tartlets
Ingredients
- 1 cup all-purpose flour
- 1/4 cup powdered sugar
- 1/2 cup unsalted butter
- 1/4 cup heavy cream
- 1/4 cup lemon juice
- 1/2 cup sugar
- 2 large eggs
- 1 cup sliced strawberries
Instructions
- Prepare the tart shell: In a mixing bowl, combine all-purpose flour and powdered sugar. Cut cold unsalted butter into small cubes and work into the flour mixture until it resembles coarse crumbs.
- Press the tart shell mixture into 6 individual tart pans, ensuring an even thickness on the bottom and sides. Refrigerate the shells for 15 minutes to firm up the dough.
- Preheat the oven to 375°F (190°C). Blind bake the tart shells by covering them with parchment paper and filling with pie weights or dried beans.
- Bake the tart shells for 12-15 minutes until the edges turn light golden brown. Remove weights and parchment, then allow to cool completely.
- For the lemon cream filling, whisk together heavy cream, lemon juice, sugar, and eggs in a saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
- Strain the lemon cream through a fine-mesh sieve to ensure smoothness, then let it cool to room temperature.
- Once cooled, pour the lemon cream into the prepared tart shells, filling them about 3/4 full.
- Arrange fresh sliced strawberries on top of the lemon cream in an artistic pattern.
- Refrigerate the tartlets for at least 1 hour to set the filling and allow flavors to meld together.
- Before serving, dust lightly with additional powdered sugar if desired. Serve chilled and enjoy your French-style Strawberry Lemon Cream Tartlets.
Tips
- Keep your butter cold when making the tart shell to ensure a flaky, tender crust.
- Use a fine-mesh sieve when straining the lemon cream to achieve a silky-smooth texture.
- Blind baking the tart shells is crucial for preventing a soggy bottom and maintaining a crisp crust.
- Choose ripe, in-season strawberries for the most vibrant flavor and beautiful presentation.
- Refrigerate the tartlets for at least an hour before serving to allow the flavors to meld and the filling to set perfectly.
- For an extra touch of elegance, use a kitchen torch to lightly caramelize the strawberries before serving.
- If you don't have individual tart pans, you can also make this recipe in a large tart pan for a stunning centerpiece dessert.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 4g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 95mg
