When ready to serve, spoon a dollop of lemon curd in each cooled cookie cup then top with a fresh berry. Do a test one before cutting out all the circles. Make sure the pastry circles are the right size to fill the muffin tin without spilling over. This will make it easier to press into the pans. Refrigerate the dough for about 30 minutes. In a medium bowl, sift together the flour and salt. Use a cookie cutter to cut out circles in the pastry. Cream butter and sugar together in the bowl of a stand mixer (or with a hand mixer). Mix the butter and sugar together in the bowl of an electric mixer fitted with a paddle attachment until they are just combined. Allow them to cool completely on a wire rack. Roll out the pastry until fairly thin - around 2mm. Remove the cookie cups gently from the muffin tin, using a butter knife if necessary. The cookie center should sink to form a cup while it cools, if not then gently push the end of a wooden spoon into the center of each cookie to form a shallow cup. They should be fully combined and fluffy. In a large bowl, whisk the eggs very well. Cream butter and sugar together in the bowl of a stand mixer (or with a hand mixer). Place into the oven and bake for 8-10 minutes, or until just turning golden brown around the edges. How To Make Mini Lemon Tarts With Shortbread Crust First, make the crusts. Coat two mini muffin pans very well with cooking spray.īreak apart each square of the pre-cut cookie dough and roll it into a ball then press into the bottom and up the sides of each cavity of the prepared mini muffin pans. 1/3 cup lemon juice, about 2 lemons 2 large eggs 1 egg yolk 1/2 cup sugar 2 tablespoons chilled unsalted butter, cut into 1/2-inch cubes 1 tablespoon heavy. I filled the cookie shells with the lemon curd and berries right before serving and they were a huge hit with everyone – kids and adults. The morning was hectic and I didn’t have a lot of time to make something so I grabbed some pre-made cookie dough, lemon curd, and fresh berries from the grocery store and made these cute and easy mini lemon tarts. We were heading over to a friend’s house for dinner recently and I volunteered to bring dessert. Whisk egg yolks, 3/4 cup sugar, butter, lemon juice, and zest together in a medium bowl.
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