Mini lemon curd tart12/5/2023 These Mini Lemon Tartlets are most definitely a crowd-pleasing treat. Looking for more delicious fruity bakes, check out my Vegan Orange Cake, Vegan Strawberry Cream Danishes and Vegan Air Fryer Jam Doughnuts. These adorable tarts are perfect for Spring & Summer, look amazing and everyone will enjoy! A sweet lemon shortcrust pastry tart shell is filled with a tangy vegan lemon curd and is decorated with dairy-free whipped cream spring flowers. Find more recipes in the dessert for two series.Ĭredits: Photos and recipe by Lindsey Rose Johnson for Design Mom.These Mini Vegan Lemon Tarts are a celebration of the fresh citrus flavours of Spring. Other cookies may be used instead of ginger snaps - graham crackers, vanilla wafers, shortbread, etc. Stir into the lemon curd and proceed with recipe as written. If you can’t find it, substitute 1/4 cup heavy cream and whip it just until it thickens and forms soft peaks. – You can find creme fraiche in the cheese section of most grocery stores. You can use gluten-free gingersnaps or regular gingersnaps. Or place in a food processor and pulse until crumbs form. – To make the gingersnap crumbs, place the cookies into a resealable bag and crush them with the back of a wooden spoon. Before serving, sprinkle the top of the tarts with the chopped crystallized ginger. Loosely cover with plastic wrap and refrigerate several hours to allow the tarts to set up.Ĥ. Divide the mixture between the two dishes. (It won’t whip up fluffy like whipped cream, but it will whip.) Fold in the lemon curd. Whisk vigorously for 30-60 seconds until it thickens and becomes lighter in texture. Wipe out the mixing bowl from the crumbs and place the creme fraiche into the bowl. Use your fingers to gently press into the bottom and a little up the sides of the dish. Divide the crumb mixture between the two cups or ramekins. Place gingersnap crumbs in a medium bowl and stir in the melted butter. Have two 8-ounce custard cups, small bowls, or ramekins ready.Ģ. Mini Lemon Curd Tarts Recipeġ/2 cup (2 ounces) gingersnap crumbs (see note)ġ/4 cup lemon curd ( homemade lemon curd or store-bought)Ģ-3 teaspoons finely chopped crystallized gingerġ. No mixer needed!īe sure to read the notes below for substitutions and other tips. Set aside a few minutes to make these cute little tarts, tuck them away in the fridge, and after dinner you’ll have a delicious, lemony dessert. And so delicious for such a minimal effort. The crust is made with crushed gingersnap cookies and a tiny bit of melted butter. (There are substitution directions in the notes, if needed.) Creme fraiche is magic with lemon curd. It’s very similar to sour cream, but is much creamier. To the lemon curd, you’ll add creme fraiche. Other fruit curds would be great here, too, if you can find them. By the way, lemon curd can be found in grocery stores near the jams and jellies. And this recipe for Lemon Curd Tarts couldn’t be easier, with simple ingredients and very little prep - it takes maybe 10-15 minutes tops, not counting chilling time.įor the filling, use whatever lemon curd you can find or even make your own. In fact, I would choose this over a chocolate dessert any day.
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