These puff pastry lemon tartlets are not only quick and easy, but they are also incredibly delicious. Total time with prepping, baking, cooling, and piping is around 1 hour. Not only, these puff pastry lemon tartlets only use 4 ingredients! They are super refreshing and pack a powerful flavor. I feel like the whipped cream really takes the bite out of the curd and creates a delicate pastry.
Now, you can make your own lemon curd and there are many fantastic recipes for that. But for these to be quick, you can just use store-bought. At least I did, and no one knew the difference! I do however make my own whipped cream because it is easy to make during the baking process and doesn’t add additional time. In my opinion, it also is much better than store-bought whipped cream. Still, store-bought whipped cream is just fine.
Each puff pastry sheet makes ~16 lemon tartlets. It fits about 2/3 of the mini muffin pan. You can either use two sheets and fill up the whole pan or just bake the 16. I usually use my homemade whipped cream recipe. Note, my pan was non-stick and new so I did not grease it. If you are using an older pan or are not sure if it is non-stick, grease it.
Puff Pastry Lemon Tartlet
Equipment
- magic bullet, milk frother, blender, or handwhisk optional
Ingredients
- 1 sheet puff pastry
- 1 jar lemon curd (9.9 oz)
- 1 cup heavy cream
- 1 tbsp powdered sugar + a bit more for dusting
Instructions
- Heat oven to 350 °F.
- Lightly roll out thawed puff pastry sheet. This allows it to be easier to cut into 16 vs. 12 pieces. It also then expands less in the oven leaving more space for your filling.
- Cut the puff pastry sheet into 16 pieces. Then take each piece and fit it into each mini muffin slot.
- Push the pastry to fill up the cup and pinch the seams. Note, my pan is a very non-stick pan, if you are using an older pan, you can grease it.
- Divide the jar of lemon curd among the pastries. It is ~1 tbsp (not more) of lemon curd in each puff pastry cup.
- Put the mini tarts in the oven for 10-12 minutes depending on your oven. It should be golden at the top. Some of the lemon curd might spill out as the mini tarts expand and that is okay.
- Put the mini tart pan to cool in the fridge. in the fridge for about 20 minutes to cool, or leave them out in room temperature for longer.
- While the tarts cool, make the whipped cream. Mix 1 cup of heavy cream and 1 tbsp of powdered sugar until stiff. A magic bullet, nutri bullet, or blender makes it much easier. Alternatively, you can hand whisk the whipped cream, use a milk frother, or a hand/stand mixer.
- Once the tarts are cool, pipe or dollop the whipped cream on top.
- Dust with powdered sugar, and enjoy!
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