Mini tarts with lemon cream and blackberries

Mini Lemon Cream and Blackberry Tarts

Preparation time: 40 minutes
Baking time: 15 minutes
Total time: 55 minutes
Servings: 12 mini tarts

Welcome to the world of sweet delights! Today, I invite you to join me in making mini lemon cream and blackberry tarts, a dessert that will delight not only your taste buds but also your eyes. These tarts are perfect for any occasion, from a gathering with friends to a romantic dinner. And let's not forget, the combination of tangy lemon and sweet blackberries makes this dessert an unforgettable experience.

A Brief History of Tarts

The tart is a dessert with deep roots in culinary tradition, having been popularized in various forms over the centuries. Its simple construction, consisting of a pastry crust and varied fillings, has made it a favorite in many cultures. Mini tarts, as we know them today, have become especially popular in the last century, adding an elegant and refined touch to festive tables.

Ingredients

For the pastry:
- 250 g all-purpose flour
- 125 g sugar
- 125 g butter (½ pack), cubed and softened
- 1 egg + 1 yolk
- Zest of 1 lemon
- A pinch of salt

For the lemon cream:
- 125 g sugar
- 500 ml milk
- 4 egg yolks
- 50 g all-purpose flour
- Juice of 2 lemons
- 50 g butter (½ pack)

For finishing:
- 5-6 fresh blackberries
- Powdered sugar, for decoration

Preparing the Mini Tarts

1. Making the pastry:
The first step is to prepare the pastry. Cut the butter into small cubes and let it soften at room temperature. In a large bowl, combine the flour and sugar, then add the egg, yolk, softened butter, lemon zest, and a pinch of salt in the center. Using your fingertips, start mixing the ingredients until you achieve a homogeneous mixture. It’s important to work quickly to avoid melting the butter.

2. Chilling the pastry:
Form the dough into a ball, wrap it in plastic wrap, and refrigerate for about 30 minutes. This step is essential for achieving a flaky crust.

3. Baking the tarts:
Once the dough has chilled, grease the tart molds with butter and dust them with flour. Roll out the dough and line the sides of the molds, then prick the dough with a fork to prevent air bubbles. Bake in a preheated oven at 180°C for 15 minutes, until the pastry is lightly golden. Remove from the molds and let cool on a wire rack.

4. Making the lemon cream:
In a saucepan, bring the milk to a boil along with the lemon zest and juice. In a separate bowl, whisk the egg yolks with the sugar until frothy. Gradually add the flour, mixing continuously. When the milk starts to boil, gradually pour it into the yolk mixture, whisking constantly to prevent the eggs from curdling. Transfer everything back to the saucepan and cook over low heat, stirring constantly, until the cream thickens and starts to bubble. Once it reaches the desired consistency, pour the cream into a bowl and cover it with plastic wrap to prevent a skin from forming.

5. Finishing the dessert:
After the cream has completely cooled, incorporate the cubed butter, whisking well to achieve a smooth and fluffy cream. Fill the tart shells with this delicious cream and top with 5-6 fresh blackberries. These fruits not only add a pop of color but also a wonderful flavor that perfectly complements the lemon cream.

6. Serving:
Chill the tarts, then dust them with powdered sugar before serving. These mini lemon cream and blackberry tarts are ideal when served with a cup of tea or a glass of prosecco, adding an extra touch of elegance to your table.

Tips and Tricks

- For a flakier pastry, make sure all ingredients are at room temperature and avoid overworking the dough.
- If you don’t have blackberries, you can use other berries like raspberries or blueberries, which will add a refreshing note.
- For a more intense lemon flavor, add a little vanilla extract to the lemon cream, creating a pleasant contrast between tart and sweet.

Nutritional Information

Each serving of mini tart contains approximately 220 calories, making it a lighter choice compared to heavier desserts. These tarts are rich in vitamin C, thanks to the lemons and blackberries, and provide a calcium boost from the milk.

Frequently Asked Questions

1. Can I substitute butter with oil?
While you can use coconut oil or olive oil, the taste and texture of the pastry may change significantly. Butter is ideal for achieving a flaky crust.

2. How can I store the tarts?
You can store the mini tarts in the refrigerator, covered with plastic wrap, for 2-3 days, but it’s recommended to consume them fresh to enjoy the full pleasure of their texture and flavors.

3. Can I freeze the mini tarts?
Yes, you can freeze the mini tarts without filling. Make sure to wrap them well in plastic wrap to prevent freezer burn. Fill them with cream after thawing.

A Final Note

Every bite of these mini lemon cream and blackberry tarts will bring joy and a touch of sunshine to gloomy days. These delicious tarts are not just a culinary pleasure but also an opportunity to create lovely memories with your loved ones. So, let’s unleash our imagination and enjoy every step of cooking! Enjoy!