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from "Rosie's Bakery Chocolate-Packed Jam-Filled Butter-Rich No-Holds-Barred Cookie Book" by Judy Rosenberg

Here's a mouthful of tart lemon curd held in a sweet pastry crust and finished off with a dollop of whipped cream.

Makes about 18 tartlets
 Rosie's Bakery Chocolate-Packed Jam-Filled Butter-Rich No-Holds-Barred Cookie Book

The Crust
1 cup all-purpose flour
3 tablespoons sugar
1/8 teaspoon salt
6 tablespoons (3/4 stick) unsalted butter, very cold, cut into 6 pieces
1 tablespoon cold water
1 large egg yolk

The Curd
1/3 teaspoon unflavored gelatin powder
1/3 cup plus 1 tablespoon fresh lemon juice
4 large egg yolks
1/2 cup plus 1 tablespoon sugar
1 tablespoon unsalted butter

The Topping
1/4 cup heavy (whipping) cream
1 tablespoon confectioners' sugar

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1.Place the flour, sugar, and salt in a food processor and process for 20 seconds. (Or whisk them together by hand in a large mixing bowl.)
2.Distribute the butter evenly over the flour, and process until the mixture resembles coarse meal, 15 to 20 seconds. (Or rub the butter into the flour with your fingertips, or cut it in with a pastry blender.)
3.In a small cup, whisk together the cold water and egg yolk. With the processor running, pour the egg mixture in a steady stream through the feed tube and process just until the dough comes together, 20 to 30 seconds. (Or sprinkle the egg mixture over the flour mixture while tossing with a fork.)
4.Place the dough on a lightly floured work surface and knead it several times to bring it together.
5.Shape the dough into a thick disk, wrap it in plastic wrap, and refrigerate it for 2 hours.
6.When you are ready to roll out the dough, generously grease 18 mini muffin cups with vegetable oil.
7.Place the disk between two fresh pieces of plastic wrap and roll it out to form a 12-inch round, a generous 1/8 inch thick.
8.Using a 2 1/2 inch cookie cutter or the rim of a glass that has been dipped in flour, cut out approximately 14 rounds. Gather up the dough scraps and re-roll the dough to make an additional 4 rounds.
9.Press each round of dough into a muffin cup so that it rises about 1/8 inch above the rim. Prick the bottom once with the tines of a fork, and place the pans in the freezer for 30 minutes.
10. Meanwhile, preheat the oven to 375°F.
11. Bake the shells until they are a rich golden color with darker gold edges, 18 to 20 minutes. Set them aside while you prepare the curd.
12. Dissolve the gelatin in the lemon juice in a small bowl.
13. Using a whisk, stir the egg yolks and sugar together in a small bowl until blended.
14. Combine the lemon juice mixture and the egg mixture in a small heavy saucepan and stir with a whisk to blend. Place the pan over medium-low heat, and stirring constantly with the whisk, bring the mixture just to the boiling point.
15. Press the mixture through a strainer into a small bowl, stir in the butter, and let it cool slightly 15 to 20 minutes.
16. Pour the mixture into the cooled shells, and place the trays in the refrigerator so that the curd can set, about 2 hours.
17. Remove the tartlets from the refrigerator 1 hour before serving. Fifteen minutes before serving, make the topping: Place the cream and the confectioners' sugar in a small bowl, and beat with an electric mixer on medium-high speed until firm peaks form, 1 to 1 1/2 minutes. Garnish each tartlet with a dollop of whipped cream
18. Do not put whipped cream on any tarts that you plan to store. Place these tarts on a plate, cover with plastic wrap, and refrigerate for up to 2 days. For longer storage, place them in an airtight plastic container with plastic wrap, parchment, or waxed paper between the layers and freeze for up to 2 weeks. Defrost the tarts and dollop with whipped cream before serving.

Buy The Ingredients
Product nutrition and information
 Quantity Ingredients Est.Price
  Knox Original Gelatine Unflavored - $2.99/ea
  Lemons - $0.89/ea Save! 5 for $4
  Organic Valley Heavy Whipping Cream - $4.29/ea
 1 pint
  Domino Powdered Confectioners Sugar - $2.19/ea
You May Already Have
  Just FreshDirect Unbleached All-Purpose Flour - $4.29/ea
  Domino Granulated White Sugar - $2.79/ea
  Morton Coarse Kosher Salt - $3.29/ea
  Breakstone's All-Natural Unsalted Butter - $3.99/ea
 2ct, 4oz ea
  Nature's Yoke Natural Cage-Free Large White Eggs - $3.99/ea
 1 dozen
Estimated Total:  
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