Video: Lemon Berry Tartlets -

Video: Lemon Berry Tartlets

These impressive little lemon-curd tarts are surprisingly simple to make.

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In this video, you’ll see how to make lemon-curd berry tartlets. Puff pastry and a little lemon curd come together to create a delicious, impressive-looking but actually quite simple dessert. They only look extremely fancy! Chef John will show you how to work with the puff pastry. You can fill the pastry with lemon curd, vanilla custard, chocolate mousse, whipped cream, whatever you like. Same goes for the fruit on top. Chef John uses blackberries here, but strawberries, blueberries, or raspberries would be just as delicious. Watch the video, then get Chef John’s recipe for Lemon Berry Tartlets. Dust the tarts off with a little powdered sugar for the ultimate little dessert. See more Chef John videos >>

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Jul. 23, 2015 3:17 pm
Sandra, These Puff Pastries could be made up to a couple of days ahead but you want to wrap them ( ONLY) after they have been completely cooled and put them in a gallon size bag...single layer and keep them in a cool dry place out of direct sunlight. I pop mine in the low part of my cupboard (Pantry) and use them within 3 days. Make sure they don't get hot or they will go stale faster. Hope that helps!
Jul. 23, 2015 3:11 pm
For the question above. You could use a 1 1/2 inch circle up to a 2 inch circle. then use a slightly smaller one for the center. Just so you know....the size is really up to you. You could use a 3 inch for single deserts and smaller ones like Chef John for orderves' when you need to serve many. Just adjust your cooking time by 3 to 5 minutes and watch them as you would the small ones that Chef John made. Why? You ask? Because ovens differ from Gas to Electric and could vary several degrees per over. (PS>>> you should always use a good Thermometer in your oven to check the Temperature anyway.) Especially when the seasons change. Just a tip I use that really helps me in cooking and baking and I hope this helps you! Great Cooking!
May 3, 2014 8:38 am
wish he said what size cutters to use on the pastry dough. Anyone know?
Jul. 9, 2013 2:44 pm
Looks so easy and delicious I am going to try them
Feb. 9, 2013 7:37 pm
Can these be made a day ahead and filled with curd day of event?
Feb. 6, 2013 8:29 pm
Those looks decadent and so easy! Thanks for the recipe idea!
Feb. 5, 2013 9:32 pm
i love chef john
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