This post comes courtesy of Jenn Yee, a member of the Williams-Sonoma culinary team.
Four ingredients. Six minutes. 240 mph. That’s all it took to make a luscious lemon curd that is the star of these two-bite treats.
While recipe testing, Union Square’s Culinary Expert Aaron J. Clarke came up with the idea to simplify and speed up the process of making lemon curd by doing it all in the Vitamix blender. Check out our how-to video:
There are several components to these tartlets, but everything can be prepared in advance. The lemon curd can be made up to two weeks ahead, and the tart shells can be baked and frozen until ready to use.
Lemon Curd Tartlets
1 recipe lemon curd (see video above)
White chocolate, melted
1 cup heavy whipping cream
1/2 cup confectioners’ sugar
2 tsp. vanilla paste or extract
BAKER’S TRICK: Once the tart shells have cooled, brush a layer of melted white chocolate inside each shell. This will provide a nice barrier between the shell and the filling. Also, the white chocolate is a nice surprise element for the guests when they eat the tarts.
Fill each shell with the lemon curd approximately 3/4 the way to the top of the tart rim. You will need a little room for the garnishes.
Using a mixer, whip together the heavy whipping cream, confectioners’ sugar and vanilla in a large bowl. Start at slow speed until the mixture thickens, then increase to high speed till glossy peaks form. Spoon or pipe the cream on top of the lemon curd. We used a piping bag with a star tip.
Finish with a fresh raspberry on top of the whip cream.
These tarts can be assembled and kept in the refrigerator for a few hours before serving. Just make sure to assemble the day of or else over time the tart shell will absorb the moisture of the filling and soften. Makes 24 tartlets.
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About the author: Jenn Yee is a part of the Williams-Sonoma Union Square culinary team. The store is her dream kitchen. The Food Hall is her favorite section and can talk endlessly about baking mixes and bakeware. When not at work her every moment, not surprisingly, is still very much about food. She’s honing her skills at pastry school, attending food events, meeting chefs and vendors and out in search of the best pastries and desserts. She dreams of Pierre Herme macarons and Gerard Mulot croissants. www.deliciouslynoted.com.