Homemade Mini Lemon Tart with Rum-Flavored Whipped Cream
I filled vanilla-flavored crust with the mixture of lemon curd and whipped cream, then topped with rum-flavored whipped cream. Lemon curd recipe was adopted from Pierre Herme's recipe in his book 'Macarons'. The crust is very soft and flaky, not too sweet or buttery like most American tart shells. This is my favorite dessert now ...
* Ingredients for tartlet shells (I made 12 of 2.75 inch mini tart shells): 130g pastry flour, 20g ground almonds, 70g butter, 35g sugar, one large egg york.
* Ingredients for lemon curd: 46g egg, 44g granulated sugar, 26g lemon juice, 1.5g lemon zest, 65g unsalted butter (plus whipped cream for the lemon filling)
Homemade Mini Lemon Tart with Rum-Flavored Whipped Cream
I filled vanilla-flavored crust with the mixture of lemon curd and whipped cream, then topped with rum-flavored whipped cream. Lemon curd recipe was adopted from Pierre Herme's recipe in his book 'Macarons'. The crust is very soft and flaky, not too sweet or buttery like most American tart shells. This is my favorite dessert now ...
* Ingredients for tartlet shells (I made 12 of 2.75 inch mini tart shells): 130g pastry flour, 20g ground almonds, 70g butter, 35g sugar, one large egg york.
* Ingredients for lemon curd: 46g egg, 44g granulated sugar, 26g lemon juice, 1.5g lemon zest, 65g unsalted butter (plus whipped cream for the lemon filling)