Dessert
Lemon Custard Fruit Tartlets, Crisp Sweet Crust with a Fresh Bite Every Time
Prep
40 min
Cook
20 min
Servings
12
Level
Medium
These mini tartlets bring a delightful twist: fresh, slightly tangy lemon custard paired with a sweet, buttery, crisp pastry shell. Topped with colorful fresh fruit, this treat is perfect for parties or as a sweet gift for someone special. The first bite delivers an addictive mix of crisp, creamy, and fresh flavors.
🧂 Ingredients
🍽️ Servings: 12
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 200 grams medium-protein all-purpose flour
- 115 grams cold butter, diced
- 40 grams powdered sugar
- 1 egg yolk
- 2-3 tbsp ice water
- 1/4 tsp salt
- 2 whole eggs
- 80 grams granulated sugar for the custard
- 80 ml lemon juice
- 1 tsp grated lemon zest
- 50 grams unsalted butter for the custard
- 50 ml full-cream liquid milk
- 100 grams strawberries, thinly sliced
- 1 kiwi, thinly sliced
- 50 grams green/red grapes, halved
- 50 grams fresh blueberries
- 3 tbsp apricot jam for glazing
- 1 tbsp water to thin the jam
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👩🍳 Instructions
- 1 Make the tartlet crust: in a bowl, mix the flour, powdered sugar, and salt. Add the cold butter and quickly rub it in with your fingertips until the mixture resembles coarse sand.
- 2 Add the egg yolk and ice water a little at a time, mixing until the dough can be gathered into a ball. Don't overwork the dough so the crust stays crisp.
- 3 Wrap the dough in plastic wrap and chill in the fridge for at least 30 minutes.
- 4 Preheat the oven to 180°C (350°F). Roll out the dough to about 3mm thick, cut to fit your mini tartlet molds, then press into the molds. Prick the bottoms with a fork.
- 5 Blind bake the tartlet shells (line with parchment paper and fill with pie weights or rice) for 12 minutes, then remove the weights and bake for another 5-7 minutes until golden. Let cool completely.
- 6 Make the lemon custard: whisk the whole eggs and granulated sugar together until well combined. Add the lemon juice, lemon zest, and milk, then stir until smooth.
- 7 Cook the custard mixture over low heat, stirring constantly, until thickened (about 5-7 minutes). Remove from heat, add the unsalted butter, and stir until melted and glossy.
- 8 Strain the custard for a smooth texture, then chill in the fridge for at least 1 hour before using.
- 9 Fill each tartlet shell with the lemon custard using a spoon or piping bag, and smooth the surface.
- 10 Arrange the sliced fresh fruit on top of the custard in a colorful pattern to your liking.
- 11 Melt the apricot jam with the water, heat briefly, then brush a thin layer over the fruit to give it a glossy finish and help it last longer. Serve immediately or store in the fridge.
💡 Tips
• Make sure the butter is really cold when making the crust so the result is crisp, not tough.
• The custard can be made a day ahead and stored in the fridge in a tightly sealed container.
• Choose fruits that aren't too watery, like strawberries, kiwi, and grapes, so the tartlet shells don't get soggy too quickly.
• The apricot jam glaze doesn't just add a pretty shine—it also helps keep the fruit from oxidizing and changing color too soon.
📊 Nutrition Facts / serving
185 kkal
Calories (kcal)
3 gramg
Protein
10 gramg
Fat
20 gramg
Carbs
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