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Buttery and crumbly shortbread tartlet shells filled with smooth and refreshing lemon curd.
For the crust:
In a large bowl, sift the flour and salt.
Cream butter and powdered sugar in the bowl of a standing mixer until light and fluffy. Beat in vanilla. Reduce the speed to low and beat in the flour mixture until just incorporated.
Gather dough and form it into a disk. Wrap the disk with plastic wrap and refrigerate for about 30 minutes to chill.
Grease fifteen 3 1/2-inch tarlet pans.
On a lightly floured surface, roll out the dough to 1/4 inch thickness. Cut into 5-inch rounds. Re-roll the scraps as needed until you’ve used all the dough. Line the bottom and sides of the prepared pans with the dough circles. Use a small kitchen knife to trim off the excess dough and to score the bottom of each tartlet a couple of times.
Place in the refrigerator for about 15 minutes. Preheat oven to 350 F.
Pull tartlets out of the refrigerator and put them into the oven. Bake for 20 to 25 minutes or until lightly golden. Remove from the oven and let the tart shells cool a few minutes before inverting them out of the pans and transferring them to a wire rack to cool completely.
If you don’t have enough pans or you want to make less tartlets, work with half of the cookie dough. Keep the other half in plastic wrap and refrigerate until you are ready to use it.
For the lemon curd:
In a small bowl mix lemon zest and sugar with a fork. Set aside.
In a large bowl, cream the butter. Add the sugar mixture and beat together. Add the eggs, lemon juice and salt and mix together until thoroughly combined.
Pour the mixture into a saucepan and cook over low heat while stirring constantly for about 10 to 15 minutes or until the curd starts to thicken and coat the back of a wooden spoon. Remove pan from heat.
Push the lemon curd through a sieve and into a bowl to make it super smooth. Pour the lemon curd into the prepared tart shells, and place in the refrigerator to chill for at least an hour.
Before serving, garnish with raspberries and sprinkle with powdered sugar.
This dish is so easy to make and, in comparison to its traditional cousin, can be made as low fat as you desire (using fat free Cool Whip and sugar free pudding mix). The molasses cookies add a spiciness not often found in a traditional pie crust. If you don’t like the flavor of molasses, you could always substitute ginger snaps, but the soft molasses cookies are a delicious addition.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!