Description
These Lemon Daisy Tarts combine a buttery, flaky tart shell with a silky lemon curd filling, topped with charming daisy decorations. Perfect for spring celebrations, tea parties, or anytime you want a show-stopping dessert.
Ingredients
Units
Scale
Tart Shells:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter (cold, cubed)
- 1/4 cup powdered sugar
- 1 large egg yolk
- 2–3 tbsp cold water
Lemon Curd:
- 3/4 cup fresh lemon juice (about 3-4 lemons)
- Zest of 2 lemons
- 3/4 cup granulated sugar
- 4 large egg yolks
- 1/2 cup unsalted butter (cut into cubes)
Decorations:
- Daisy sugar decorations or edible flowers (optional)
- Powdered sugar for garnish
Instructions
- Prepare the Tart Shells:
- In a food processor, pulse together the flour, powdered sugar, and butter until the mixture resembles coarse crumbs.
- Add the egg yolk and 1 tablespoon of cold water at a time, pulsing until the dough comes together.
- Wrap the dough in plastic wrap and chill for 30 minutes.
- Bake the Tart Shells:
- Preheat the oven to 350°F (175°C).
- Roll out the chilled dough on a floured surface and cut into circles to fit your tart pans. Press the dough into the pans, trimming the edges.
- Prick the bottom of each tart with a fork and line with parchment paper. Add baking weights or dried beans to prevent puffing.
- Bake for 10–12 minutes, remove the weights, and bake for an additional 5–7 minutes until golden. Cool completely.
- Make the Lemon Curd:
- In a saucepan, whisk together lemon juice, zest, sugar, and egg yolks over medium heat.
- Cook while whisking constantly until the mixture thickens and coats the back of a spoon (about 7–9 minutes).
- Remove from heat and whisk in butter cubes until smooth.
- Strain the curd through a fine-mesh sieve for a silky texture and let it cool to room temperature.
- Assemble the Tarts:
- Spoon or pipe the lemon curd into the cooled tart shells, smoothing the tops with a spatula.
- Chill in the refrigerator for at least 1 hour to set.
- Decorate and Serve:
- Garnish each tart with daisy decorations or edible flowers. Dust with powdered sugar before serving.
Notes
- Store assembled tarts in the refrigerator for up to 2 days.
- For a flavor twist, add a tablespoon of passion fruit juice to the lemon curd.
- If you don’t have tart pans, use a muffin tin for mini tarts.
