Fruit Tartlets With Lemon Curd

READY IN: 50mins
YIELD: 70 tarts




  • Tart shells:
  • Combine like a pie crust, either by hand or processor.
  • If using processor, place flour, sugar, butter, and pulse until butter is in small pieces like peas.
  • Whisk egg and almond extract together and pour into feed tube.
  • Process until dough comes together in a ball.
  • Wrap in plastic and store in refrigerator until ready to use.
  • When ready to bake, form dough( I use my small cookie scoop to form dough) into tiny balls and press into lightly greased mini tart pans (I use about 2 inch pans in assorted shapes).
  • Bake at 350 degrees for 12-15 minutes or till light brown.
  • Lemon filling:
  • Melt butter in top of double boiler pan.
  • Add sugar, lemon juice, and eggs and yolks.
  • Cook on low until thick, stirring constantly.
  • Filling should be like thick pudding.
  • To assemble tarts with filling:
  • Put lemon filling into the cooled tart shells and garnish with whipped cream (if desired).