I love lemons. I use them all around the house for cleaning, cooking and in drinks. I love lemon meringue pie too but I am always too lazy to make my own meringue. So, I tend to stick to something a little easier like a lemon tart. I wanted to try something new recently and made ginger lemon tartlets topped with fresh berries for dessert.
These little tartlets are so easy to make. You can use a premade crust from your freezer section or hand make your crust {here is a great recipe}. Topping with fresh berries of your choice adds a great extra layer of flavor and makes these tartlets the perfect summer dessert.
What You’ll Need:
6 mini tart shells
1/2 cup sugar
1/4 cup fresh lemon juice
2 tsp lemon zest
1/4 cup heavy cream
3 egg yolks
1 1/2 tsp ground fresh ginger
1 1/2 cup fresh berries
Let’s Make It:
1) Prepare mini tart shells according to the pre-bake instructions. For example, mine said to prick the shells on the bottom and sides. Then, bake at 350 degrees for 15 minutes. Let cool.
2) In the meantime, add the sugar, lemon juice, lemon zest, heavy cream, egg yolks and ginger to a medium saucepan. Cook over medium heat, whisking constantly for about 10 minutes, or until thickened. Do not let the mixture boil. Remove from heat and pour into a bowl. Cool completely.
3) Fill cooled tart shells with cooled lemon mixture. Refrigerate for about an hour and then top with berries before serving.
I will definitely be making these again. They were a big hit at the house. I had a little bit of leftover filling so I filled some mini puff pastry cups and then drizzled them with some raspberry sauce. It was a great way to use the little bit of filling we had left.
- 6 mini tart shells
- 1/2 cup sugar
- 1/4 cup fresh lemon juice
- 2 tsp lemon zest
- 1/4 cup heavy cream
- 3 egg yolks
- 1 1/2 tsp ground fresh ginger
- 1 1/2 cup fresh berries
- Prepare mini tart shells according to the pre-bake instructions. For example, mine said to prick the shells on the bottom and sides. Then, bake at 350 degrees for 15 minutes. Let cool.
- In the meantime, add the sugar, lemon juice, lemon zest, heavy cream, egg yolks and ginger to a medium saucepan. Cook over medium heat, whisking constantly for about 10 minutes, or until thickened. Do not let the mixture boil. Remove from heat and pour into a bowl. Cool completely.
- Fill cooled tart shells with cooled lemon mixture. Refrigerate for about an hour and then top with berries before serving.
Looking for may ways to use citrus? Check out these amazing projects from some of my fellow bloggers who participated in this months creative challenge.
Seven Thirty Three – Citrus Foam Dough
Practically Functional – Basil Mint Citrus Mojito Popsicles
Crafting in the Rain – Citrus Plates
The Benson Street – Citrus Magnet Clips
Here Comes the Sun – Basil Lemonade Slushie
Dolen Diaries – “When Life Gives you Lemons” Gift
Just Us Four – Ginger Lemon Tarts with Fresh Berries
Um, I’ll take 5…they are tartlets, right?! 😉