Introduction:
Indulge in the delightful combination of sweet and tangy flavors with our Blackberry and Lemon Cream Tartlets. These creamy tartlets are the perfect dessert to satisfy your sweet tooth while showcasing the vibrant and fresh taste of blackberries and zesty lemon. The contrast of the velvety lemon cream filling with the juicy bursts of blackberries in a buttery tartlet crust makes this dessert a true masterpiece. With a history rooted in the timeless art of pastry-making, these tartlets are sure to captivate your taste buds. Prepare to be transported to a world of culinary bliss with each bite.
Preparation Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 6 tartlets
Ingredients:
Tartlet Crust:
- 1 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, cold and cubed
- 1 large egg yolk
- 2 tablespoons ice water
Lemon Cream Filling:
- 3/4 cup granulated sugar
- 2 large eggs
- 2 large egg yolks
- 1/2 cup fresh lemon juice
- 2 tablespoons lemon zest
- 1/2 cup unsalted butter, cubed
Blackberry Topping:
- 1 1/2 cups fresh blackberries
- 2 tablespoons powdered sugar, for dusting
Whipped Cream (optional):
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions:
For the Tartlet Crust:
- In a food processor, combine the flour, granulated sugar, and salt. Pulse a few times to mix.
- Add the cold, cubed butter to the mixture and pulse until it resembles coarse crumbs.
- In a small bowl, whisk together the egg yolk and ice water.
- While the processor is running, slowly pour the egg yolk mixture through the feed tube until the dough comes together.
- Turn the dough out onto a floured surface and knead it a few times until smooth. Form it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat your oven to 375°F (190°C).
- Roll out the chilled dough on a floured surface to about 1/8 inch thickness.
- Cut out circles slightly larger than your tartlet pans and press them into the pans. Prick the bottoms with a fork.
- Bake for 10-12 minutes, or until the crusts are lightly golden. Remove from the oven and let them cool.
For the Lemon Cream Filling:
- In a heatproof bowl, whisk together the granulated sugar, eggs, egg yolks, lemon juice, and lemon zest.
- Place the bowl over a pot of simmering water (double boiler) and whisk constantly until the mixture thickens, about 10 minutes.
- Remove the bowl from heat and whisk in the cubed butter until smooth.
- Strain the lemon cream through a fine-mesh sieve into a clean bowl. Let it cool for a few minutes.
Assembling the Tartlets:
- Spoon the lemon cream filling into the cooled tartlet crusts.
- Arrange fresh blackberries on top of the lemon cream.
For the Whipped Cream (optional):
- In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Transfer the whipped cream to a piping bag and pipe a dollop onto each tartlet.
Dust with Powdered Sugar:
- Just before serving, lightly dust the tartlets with powdered sugar.
NUTRITION FACTS
| Serving Size | Calories | Total Fat | Saturated Fat | Cholesterol | Sodium | Total Carbohydrates | Dietary Fiber | Sugars | Protein |
|---|---|---|---|---|---|---|---|---|---|
| 1 Tartlet | 415 | 27g | 16g | 153mg | 248mg | 40g | 2g | 22g | 5g |
Conclusion:
The Blackberry and Lemon Cream Tartlets are a perfect blend of sweet and tart flavors, beautifully nestled in a buttery, flaky crust. These creamy tartlets pay homage to the tradition of French pastry-making while embracing the vibrancy of seasonal fruits. The combination of lemon cream and fresh blackberries creates a symphony of taste that will leave your taste buds dancing with joy. Whether served at a special occasion or enjoyed as an everyday treat, these tartlets are bound to make any moment memorable. Indulge in the enchanting world of Blackberry and Lemon Cream Tartlets and experience the magic yourself.