Pro tip I like to dust them powdered sugar just before servings. Chill the tarts in the fridge for at least 2 hours or until ready to serve. ![]() Garnish each tart with a little whipped cream, lemon curd, and a slice of lemon. Lemon curd is a delectable spread made from fresh lemon juice, sugar, eggs, and butter. Transfer filling to a piping bag and pipe a generous amount into each 2-inch tart shell. The recipe for the gluten-free lemon curd can be found here. There’s no need to dust the pans and they come out perfectly every time. Remove from heat and allow to cool slightly. I’ve used silicone molds to form the tartlets. Remove tart shell from freezer, and bake until lightly golden, 20 to 25 minutes. Or make savory mini tarts and fill them with cheese and herbs, roasted vegetables, or meats. Bake for 15 minutes, then remove the parchment paper and pie weights and return the pastry to the oven for a further 15 minutes until golden brown. Alternative fillings to lemon curd include fruit compotes, custards, chocolate ganache, or whipped cream. Line each tart base with parchment paper or aluminium foil and fill with pie weights. The basic recipe for the gluten-free tartlet shells can be found here. I decorated these lemon tartlets with some strawberries but you could use other fruits, berries or ground nuts such as pistachios. Also these gluten-free lemon curd tartlets are great to serve around Easter. They are perfect for a brunch or afternoon tea party, as their tangy and sweet flavors make them a delightful treat. These tiny tarts are easy to pop into your mouth. The sweetness of the crumble topping offsets the tart cranberry filling.
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