Icing sugar – is also known as confectioners sugar.Plain Flour – is also known as all purpose flour in the US.Here are the ingredients that you need to make these delicious jam and lemon curd tarts: 6cm round fluted/scalloped cookie cutter.12 hole patty pan – is also known as a shallow tart pan.Food processor – or a large mixing bowl using either your hands or pastry cutter.If you’re interested in more recipes that include jam and lemon curd, try these:īelow is the equipment that you need to make these jam and lemon curd tartlets: Nut butter such as peanut or almond butter.Strawberry, blackberry, blueberry, or apricot jam.🍊 Tartlet Filling Ideasĭon’t have raspberry jam or lemon curd? Below are some more tartlet filling ideas:
#Best mini lemon curd tart recipe free
If you prefer your lemon tarts to be made without egg, I recommend making or purchasing a jar of egg free lemon curd. If you choose to make the l emon curd, the recipe linked above does use egg. The lemon curd tarts are heavenly. They’re filled with a luscious lemon curd that you can make from scratch using my easy Lemon Curd Recipe or pick up a jar of pre-made lemon curd from the supermarket. The shortcrust pastry tart shells are made without egg making the raspberry jam tarts egg free. These easy jam tarts and lemon curd tartlets are a great addition to lunch boxes for work and school.Įasy to store and take with you on the go for a quick snack. With two tartlet filling options of jam and lemon curd to choose from, you can whip up a batch of these tarts fast. Making mini jam tarts at home is simple with this easy bakery-style jam and lemon curd tart recipe. Jam tarts are popular in Australia, United Kingdom, and New Zealand. You can find them pre-made in supermarkets and bakeries. Jam tarts and lemon curd tarts are mini tarts made with a shortcrust pastry tart shell filled with berry jam and citrus curd.
Spoon the lemon curd filling into the tart shells – you could also place the filling in a piping bag, fitted with a small plain tip. Once combined, gently fold through the remaining lemon curd. Once the tart shells have cooled, gently fold together the whipped cream with half the lemon curd in a medium sized bowl. Remove from oven, sit in the tin for 5 minutes and then place on a wire rack to cool. Repeat with the remaining fillo pastry, butter and cinnamon to make 24 tart shells.īake the tart shells for 10-15 minutes or until crisp and lightly golden. Using a 7cm round cutter, cut out rounds and gently press into the mini muffin tins. Repeat the process until you have 2 lots of 4 layers of pastry. Lay one sheet of fillo on a chopping board and brush lightly with melted butter and sprinkle with a little cinnamon sugar. Preheat oven to 180☌ and place rack in the centre of the oven.Ĭombine caster sugar and cinnamon in a small bowl. Lightly spray two 12-hole mini muffin tins with olive oil. Cover surface with cling wrap and place in the fridge for 2 hours or until chilled. Remove from the heat and gradually whisk in butter until combined.
Whisk constantly for 10 to 15 minutes, or until mixture begins to thicken and coats the back of the spoon. Whisk the sugar, lemon juice, zest and egg yolks in a bowl over a heavy-based saucepan filled with a little water over medium heat.
Any leftover curd can be kept in an airtight container in the fridge, or make another tray of 24 fillo casings.
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