Flower Shaped Mini Lemon Curd Tarts
Try this Flower shaped Mini Lemon Curd Tarts recipe, or contribute your own.
Try this Flower shaped Mini Lemon Curd Tarts recipe, or contribute your own.
- Carbohydrate 100.1756 g
- Cholesterol 0 mg
- Fat 49.9016 g
- Fiber 3.52799990653992 g
- Protein 5.8212 g
- Saturated Fat 18.80816 g
- Serving Size 1 1 recipe (196g)
- Sodium 801.64 mg
- Sugar 96.6476000934601 g
- Trans Fat 4.63736 g
- Calories 872 calories
Step-by-step
- Unroll the pie crust. Cut out as many flowers as possible. Re-roll the scraps and cut more flowers, you should be able to get 12 flower shaped dough pieces.
- Center each flower over a mini muffin depression. Fold alternate petals inward, and gently push the dough down into the bottom.
- Gently push the outer petals against the muffin pan sides, then push the inner 3 petals against the sides and outer 3 petals. You will end up with a flower shaped unbaked tart shell.
- Prick each of the bottoms of the unbaked dough shells with a fork, twice. Bake at 425 degrees for about 5-7 minutes until golden brown. Remove to a plate.
- Fill each shell with a few teaspoons of lemon curd.
- Dust the powdered sugar over the tops. Voila!
Bright yellow citrus filling contrasts against pale golden pastry edges that curve upward into distinct floral petals. Pressing the pastry into a mini muffin pan forces the dough to hold vertical walls, preventing the filling from spilling over during assembly. Folding alternate petals inward builds structural integrity before baking at 425 degrees Fahrenheit for five to seven minutes.
Jarred curd provides consistent gelatinization and high sugar concentration, setting reliably without additional starch. Fresh citrus fillings rely on whole eggs and butter emulsions for thickness, demanding precise heat management to avoid curdling. Preserved ingredients eliminate that thermal risk while delivering uniform acidity.
Docking the base with a fork releases trapped steam, stopping large bubbles from distorting the pastry bottom. Undercooking leaves the crust waterlogged from the weight of the curd, while baking past golden brown creates bitter caramelized edges. Pull the shells out immediately when they reach a pale gold color.
Crispness relies entirely on thermal shock and immediate cooling. Moisture transfer from the curd softens the crust over time, meaning these should be filled shortly before serving.
