February 23, 2016

Lemon Curd Cream Tartlet

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This treat is inspired by Robert Louis Stevenson's The Suicide Club, a 60-page book composed of 3 related short stories. The first story involves a young man peddling cream tartlets. He immediately eats the ones that are not accepted. He has eaten 27 tartlets which I presumed are filled with pastry cream. I searched my cookbooks and the webs for recipes and could only find custard tarts and pies.

One recipe has mascarpone cheese and a little lemon curd filling and ground hazelnuts for the crusts. I adapted that one using a combination of almond flour and all-purpose flour for the crusts. I was not in the mood to cook pastry cream since I already have in the refrigerator 2 small jars of lemon curd and a cup of homemade clotted cream. The result is a light as air filling with just a hint of lemon on a crunchy buttery crust. I love it but probably won't be able to eat 27 tartlets no matter how tiny they are.

Lemon Curd Cream Tartlets
1 cup clotted cream, room temperature
4 tablespoons cold heavy cream
4 tablespoons confectioner's sugar
3 tablespoons + 2 tablespoons lemon curd

1 cup almond flour
½ cup all-purpose flour
4 tablespoons confectioner's sugar
a pinch of salt
6 tablespoons cold butter, cubed
  • Filling: Whisk together clotted cream, heavy cream, sugar, and 3 tablespoons lemon curd until smooth. Refrigerate while preparing the crust. 
  • Crust: In a medium bowl, whisk together flours, sugar, and salt. With fingers, quickly work in butter until the mixture comes together and can be formed into balls. Scoop out 1 tablespoon and flatten into a 3½ inch circle. Ease into cupcake size silicone cups; press bottoms and halfway up the sides of the cups. Bake in a preheated 400°F oven for 4 to 5 minutes until edges are golden brown. Remove from oven and press crust onto bottom and sides lightly; leave in cups to cool completely. Carefully remove from silicone cups. 
  • Tartlets: Swirl the remaining 2 tablespoons lemon curd into the cream mixture to create a pattern. Fill each cup. Serve immediately.
2-inch cream tartlets

 4-inch cream tartlet


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