Lemon Tarts with Raspberries and Mint Recipe
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Cooking time: 50 minutes
Total time: 1hr to 2hr
Preparation time: 15 minutesCooking time: 50 minutes
Difficulty: Easy
Chef's Note
The Art of Entertaining
Here's an unconventional alternative for your buffet table: instead of placing lemon cream into tartlet shells, use mini vol-au-vent shells. The puff pastry gives a more sophisticated textural and visual appeal.
Here's an unconventional alternative for your buffet table: instead of placing lemon cream into tartlet shells, use mini vol-au-vent shells. The puff pastry gives a more sophisticated textural and visual appeal.
Sebastien Centner, director of Eatertainment Special Events, Toronto
Ingredients
Ingredients for 12 tarts
- 12 pieces pastry vol-au-vent, or mini tart shell
- 1 egg
- 125 ml (1/2 cup) Lemon juice
- 125 ml (1/2 cup) sugar
- A pinch of salt
- 2 tbsp. butter
Garnish
- 12 raspberries (Raspberry)
- 12 mint leaves
- Apricot jelly (optional)
Method
- In bowl, combine egg, lemon juice and sugar.
- Over a boiling water bath, whisk until yolks and sugar have thickened.
- Whisk in butter to finish.
- When cool, pipe lemon curd into tart shells.
- Garnish with one raspberry and tiny mint leaf.
- Top with apricot glaze.
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