Mini Fruit TartsFilled with a Lemon Curd Mousse and a Shortbread crust
Great little dessert...perfect for afternoon tea.
"I made this for a leaving party we were having in work. It was amazing, the shortbread was so moist and was the perfectly accomapnied by the tart ness of the mousse.
Next time im going to add salt to the shortbread crust to give a more fuller, classical taste. I used dark brown sugar instead of light and didn't find it over powering."
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Mini Fruit TartsFilled with a Lemon Curd Mousse and a Shortbread crust Preparation
Preheat oven to 325 degrees F (165 degrees C).
Using your hands, mix butter, brown sugar, white sugar and flour together in a large bowl.
Squeeze and work dough until it holds together.
Chill slightly...enough where the butter solidifies again. Have ready a mini quiche/ muffin pan. Fill mini muffin pan with small chunks of dough.
Press and form the dough all the way up to the edge.
Chill for 2 hours ( I just chilled it for a few minutes until the dough hardened).
Bake for 10-12 minutes, or until lightly brown around the edges. Keep an eye on them after 8 minutes or so. Depending how thick the dough is, the baking time will vary. You don't want them to burn. Let cool slightly and make an indentation with the back of a teaspoon.
This will help hold the filling. Cool/chill completely. Fill with lemon mousse. Top with berries.
Lemon Curd Mousse:
1 cup heavy whipping cream
4-5 TBS lemon curd
Whip heavy cream to medium peaks.Fold in lemon curd.Place the mousse in a plastic bag(or use a piping bag) and cut a small hole. Pipe lemon curd mousse in each tart.Top with berries.
Homemade Lemon Curd Recipe:
Really easy to make and have on hand for scones, pies tarts,cakes etc...I tried freezing the lemon curd and had outstanding results. So make some and freeze it in small containers and you will have lemon curd at your fingertips!
1 cup sugar
1/2 cup butter(no substitutes),melted
1/3 cup lemon juice
1 1/2 TBS grated lemon peel
pinch of salt
In the top of a double boiler, beat eggs and sugar. Stir in butter, lemon juice, peel and salt. Cook over simmering water for 15 minutes or until mixture is thickened and reaches 160 degrees. Cover and store in the fridge for 1 week (or freeze).
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