Servings: 12

BERRY LEMON TARTLETS

Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
Berry Lemon Tartlets
berry lemon curd tartlets
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Ingredients

FOR THE TARTLET SHELLS:

  • 3/4 (1 and 1/2 stick/ 160 gr) cup unsalted butter at room temperature
  • 3/4 cup sugar
  • 1 egg at room temperature
  • 1 tsp vanilla extract
  • 1 1/2 cups all purpose flour
  • 1/4 tsp salt
  • 1/4 tsp baking soda

LEMON CURD FILLING :

  • 1 1/2 cups Meyer Lemon Curd
  • TOPPING:
  • 2 cups fresh berries of your choice — ( I used 1 cup raspberries and 1 cup blueberries)
  • 1 kiwi sliced thin

Instructions

  1. In a medium bowl combine flour, salt and baking soda. Set a side.
  2. In the bowl of an electric mixer with paddle attachment cream together butter and sugar, until fluffy (for 3-4 minutes).
  3. Add egg and vanilla and mix until well combined. Slowly add flour, salt and baking soda, mixing until just incorporated.
  4. Form a ball from the dough, cover with plastic wrap and chill for 1 hour.
  5. Preheat oven to 350 F (177 C).
  6. Spray a regular 12 cups muffin tin with non stick cooking spray.
  7. Using a 2 tbsp cookie scoop, scoop dough into muffin tin. Press onto bottom to form a well and spread dough to the sides of muffin tin, about half way up.
  8. Bake cookie cups for 10-12 minutes, until edges turn golden.
  9. Remove from oven and using the back of a spoon, carefully press dough down the center of each cookie, to form a cup (this dough usually spreads while baking). Let them cool in the muffin tin for 5-10 minutes, then tip cookie cups onto a clean towel. Let them cool completely.
Course: Dessert

Nutrition Information

Calories: 224, Fat: 3g, Saturated Fat: 1g, Cholesterol: 13mg, Sodium: 166mg, Potassium: 59mg, Carbohydrates: 45g, Fiber: 1g, Sugar: 32g, Protein: 3g, Vitamin A: 40%, Vitamin C: 7.7%, Calcium: 9%, Iron: 0.9%