Recipe by Chef John
"This recipe is more about the technique for making little puff pastry tart shells. Fill with lemon curd, chocolate mousse, or whipped cream."
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frozen puff pastry
all-purpose flour for dusting
confectioners' sugar for dusting
The puff pastry I used for this recipe needed to be completely thawed and rolled out before cutting, but turned out puffed and flakey as desired. It made about 2 dozen tartlets that I filled with lemon curd. These are very simple to make and look very fancy. Definitely a good way to make use of leftover filling.
I've been looking for something to do with my one sheet of puff pastry, and this was perfect! The technique works great although I did have to let my dough thaw longer than 2-3 minutes to get it to open up. I made these lemon berry tartlets for an early Valentine dessert, and they looked very elegant. Can't wait to try it again using pudding or mousse or even flavored whipping cream.
I tried this recipe and it was a hit. So simple!! I put a small dollop of whipped cream on top of the lemon curd and the blackberry on top of that. Include a sprig of mint leave and you have a very pretty presentation.
Followed the directions exactly and it turned out wonderful! Just make sure you use something sharp to cut the dough. I didn't have a cookie cutter so I just used a glass. The pastries will puff better and more evenly if you slice through the dough instead of mashing through it.
YUM. Stevie in particular LOVED this and wants it for her birthday! Made napoleons and larger tarts with berries and kiwi for nicer presentation.
Very tart, but oh so delicious! I'd probably tone down the tartness since my wife won't eat them otherwise.
I like it, looking good and I'm going to try it.
* Percent Daily Values are based on a 2,000 calorie diet.
Lemon Berry Tartlets
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 153
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