Rating: 5 stars
21 Ratings
  • 5 star values: 18
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

This recipe is more about the technique for making little puff pastry tart shells. Fill with lemon curd, chocolate mousse, or whipped cream.

Recipe Summary

prep:
15 mins
cook:
13 mins
total:
28 mins
Servings:
6
Yield:
12 tartlets
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.

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  • Place frozen puff pastry sheet on a work surface dusted with flour. Allow to thaw for 2 to 3 minutes. Using a 1 1/2 to 2-inch round cookie or biscuit cutter, cut out 12 round pieces. Place pastry rounds on the prepared baking sheet. Using a slightly smaller round cookie or biscuit cutter, cut out inner circles in each pastry round, leaving them in place. Brush each pastry round with beaten egg.

  • Bake in the preheated oven until browned and puffed, 13 to 15 minutes. Allow to cool completely before filling.

  • Cut around the small inner circle of each pastry round and gently push it down. Fill each tartlet with lemon curd and top with a blackberry. Dust with confectioners' sugar.

Editor's Note:

Get the recipe for Chef John's Lighter Lemon Curd.

Nutrition Facts

296 calories; protein 4.3g; carbohydrates 32.7g; fat 17g; cholesterol 42.3mg; sodium 123.2mg. Full Nutrition
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