These Lemon Cream Puff Pastry Tarts are a delightful and easy-to-make dessert. With a creamy lemon filling and a crispy puff pastry base, they’re perfect for any occasion. The tartness of the lemon combined with the light and flaky puff pastry creates a refreshing, sweet treat that will impress your friends and family.
Ingredients:
- 1 egg
- 2 tablespoons cornstarch
- 3 tablespoons sugar
- 250 ml (1 cup) milk
- 40 ml (about 3 tbsp) lemon juice
- Lemon zest (optional, for extra flavor)
- Puff pastry sheets (store-bought or homemade)
- Extra milk (for brushing the pastry)
- Powdered sugar (for dusting)
Directions:
- Prepare the lemon cream filling:
- In a medium saucepan, whisk together 1 egg, 2 tablespoons cornstarch, 3 tablespoons sugar, and 250 ml milk.
- Cook over medium heat, stirring continuously until the mixture thickens and turns into a smooth, creamy texture.
- Remove from heat and stir in 40 ml lemon juice and optional lemon zest for extra zing.
- Cool the filling:
- Transfer the lemon cream to a bowl, cover with plastic wrap (press the wrap directly onto the surface of the cream to prevent a skin from forming), and refrigerate for about 30 minutes until cooled.
- Prepare the puff pastry:
- Roll out the puff pastry sheets and cut them into squares or circles, depending on your preferred tart shape.
- Place the cut pastry pieces into a muffin tin or tart molds, pressing them lightly into place to form a tart shell.
- Brush with milk:
- Lightly brush the top edges of the puff pastry with milk to give them a golden color when baked.
- Bake the puff pastry:
- Preheat the oven to 180°C (350°F).
- Bake the puff pastry shells for about 20 minutes or until golden brown and puffed up. Remove from the oven and let cool.
- Assemble the tarts:
- Once the pastry shells and lemon cream are both cool, spoon the chilled lemon cream into the puff pastry shells.
- Dust with powdered sugar:
- Lightly dust the tops of the tarts with powdered sugar before serving.
Serving Suggestions:
- Serve these tarts with a cup of tea or coffee for a light afternoon treat.
- Garnish with fresh berries, like raspberries or blueberries, for a colorful presentation.
- Add a dollop of whipped cream on top for extra indulgence.
- Serve chilled for a refreshing summer dessert.
- Pair with a scoop of vanilla ice cream on the side for a warm-and-cool dessert contrast.
Cooking Tips:
- Stir the lemon cream constantly while cooking to avoid lumps and ensure a smooth texture.
- Make sure the puff pastry shells are fully baked and golden before removing them from the oven.
- For a stronger lemon flavor, add extra lemon zest to the cream.
- You can prepare the lemon cream filling ahead of time and store it in the fridge for up to 2 days before assembling the tarts.
- If you don’t have tart molds, you can use a muffin tin to shape the puff pastry shells.
Nutritional Benefits:
- Good source of vitamin C: Thanks to the lemon juice and zest.
- Calcium boost: The milk in the filling adds calcium to the recipe.
- Low in fat: The lemon cream filling is light and not too rich, making it a relatively lower-fat dessert option.
- Carbohydrate source: Puff pastry provides energy-boosting carbohydrates.
Dietary Information:
- Vegetarian: This recipe is suitable for vegetarians.
- Nut-Free: No nuts are used in this recipe, making it safe for those with nut allergies.
- Gluten-Free Option: Use gluten-free puff pastry if needed.
- Low-Sugar Option: Reduce the sugar in the lemon cream or use a sugar substitute to make it lower in sugar.
Nutritional Facts (Per Tart, Approximate):
- Calories: 180 kcal
- Protein: 4g
- Carbohydrates: 20g
- Fat: 9g
- Sugar: 6g
Storage:
- Refrigerator: Store assembled tarts in the fridge for up to 2 days.
- Freezer: You can freeze the puff pastry shells before filling them. Thaw at room temperature before adding the lemon cream.
Why You’ll Love This Recipe:
- Quick and easy: With ready-made puff pastry and a simple lemon cream, these tarts come together quickly.
- Refreshing flavor: The tartness of lemon balances perfectly with the sweetness of the pastry.
- Crispy and creamy: The combination of flaky puff pastry and smooth lemon cream makes for an irresistible texture.
- Perfect for any occasion: Whether it’s a special event or just a treat at home, these tarts fit any setting.
- Light and refreshing: A great dessert that doesn’t feel too heavy or overly rich.
Conclusion:
These Lemon Cream Puff Pastry Tarts are a delightful combination of flaky, crispy pastry and a smooth, tangy lemon cream filling. They are quick to make, easy to assemble, and perfect for a refreshing, light dessert. Whether you’re hosting a gathering or just treating yourself, these tarts are sure to impress!
Frequently Asked Questions:
- Can I make the lemon cream ahead of time?
- Yes, the lemon cream can be made up to 2 days in advance and stored in the refrigerator.
- Can I use store-bought puff pastry?
- Absolutely! Store-bought puff pastry works perfectly for this recipe.
- How do I keep the puff pastry from becoming soggy?
- Make sure the puff pastry shells are fully baked and cooled before adding the lemon cream. You can also bake the shells slightly longer to ensure a crispier texture.
- Can I substitute the lemon with other citrus fruits?
- Yes, you can use lime or orange juice and zest for a different flavor.
- Can I make these tarts gluten-free?
- Yes, simply use gluten-free puff pastry to make the recipe gluten-free.