Daisy Lemon Curd Tartlets

Are you looking for the perfect spring dessert to brighten up your table? These daisy lemon curd tartlets are not only visually stunning but also incredibly easy to make. This recipe for daisy lemon curd tartlets combines the tangy zest of lemon curd with a delightful almond paste twist, making them ideal for Easter, spring brunches, or any special occasion where you want to impress. You’ll learn how to create these adorable tartlets with minimal effort and maximum flavor.

Why You’ll Love This Recipe

These aren’t just your average lemon tartlets. A special touch elevates them to something truly extraordinary.

Unique almond paste layer: The addition of almond paste to the tart shells introduces a wonderfully nutty flavor and a slightly chewy texture that beautifully complements the tangy lemon curd. It’s a delightful surprise in every bite.

White chocolate moisture barrier: Brushing the inside of the baked tart shells with melted white chocolate creates a moisture barrier. This prevents the crust from becoming soggy, ensuring a perfectly crisp and delightful dessert.

Easy to make: Using pre-made pie crust makes this recipe incredibly simple and quick. You’ll have these beautiful tartlets ready in no time.

Perfect for spring and Easter: The daisy shape and bright lemon flavor make these tartlets the perfect addition to any spring or Easter celebration.

Visually stunning: These tartlets are as beautiful as they are delicious, making them a show-stopping dessert for any occasion. Everyone will be so impressed!

Ingredients Needed

• 1 14.1 oz Box Pillsbury Premade Refrigerated Pie Crust (Box comes with 2 pie crusts)
• 1 12.7 oz Jar Bonne Maman Lemon Curd
• 3 tbsp Powdered Sugar

Ingredient Notes & Substitutions

Pie Crust: I use pre-made pie crust for convenience, making this recipe quick and easy. You could use puff pastry or shortcrust pastry if you prefer, but the pre-made option is the easiest.

Lemon Curd: This recipe uses store-bought lemon curd. If you’re feeling ambitious, you could make your own! (See link for homemade lemon curd recipe). You can also experiment with other citrus curds like lime or orange curd for a different twist.

Almond Paste: Almond paste is a mixture of ground almonds, sugar, and a binder, creating a sweet, nutty flavor and chewy texture. You can usually find it in the baking aisle of your grocery store. Be careful not to confuse it with marzipan, which is not a suitable substitute. If you can’t find almond paste, a very thin layer of frangipane would also work.

White Chocolate: Be sure to use good quality white chocolate for the best results. Do not substitute with other chocolates.

Powdered Sugar: Powdered sugar is used for dusting the finished tartlets, adding a touch of sweetness and visual appeal. Sanding sugar could also be used for a bit of sparkle.

How to Make Daisy Lemon Curd Tartlets

Step 1: Preheat the Oven

Preheat your oven to 375°F (190°C). This ensures the crust will bake evenly and become perfectly golden brown.

Step 2: Roll Out the Dough

Gently unroll the refrigerated pie crust on a lightly floured cutting board. This prevents the dough from sticking and makes it easier to work with.

Step 3: Cut Out Flower Shapes

Using a flower cookie cutter, cut out flower shapes from the dough. Re-roll any scraps to maximize your yield. I like to get every bit of use out of my dough.

Step 4: Prepare the Muffin Tin

Lightly grease a mini muffin pan. Press each flower into every other muffin cup, ensuring it is flat on the bottom and comes up the sides. Prick the base with a fork a few times; this is called “docking” and it prevents the dough from puffing up too much.

Step 5: Add the Unique Twist

Now for the magic! Brush the inside of each tart shell with melted white chocolate. Let the white chocolate set completely, then spread a thin layer of almond paste over the white chocolate. This combination creates a delicious flavor and prevents a soggy crust.

Step 6: Bake the Crusts

Bake for 10-12 minutes, or until the crusts are lightly golden brown. Watch carefully to prevent burning. You should be able to smell a buttery, sweet aroma as they bake.

Step 7: Cool Completely

Remove from the oven and let the baking shells cool completely in the pan before filling. This will help the lemon curd set properly and prevents melting.

Step 8: Add the Lemon Curd

Once cooled, add a generous tablespoon of lemon curd into each pie crust. Don’t be shy with the filling!

Step 9: Chill the Tartlets

Freeze for 30 minutes or refrigerate for at least 1 hour to allow the lemon curd to set fully. I like to leave the tarts in the mini muffin pan during this step for easy handling.

Step 10: Serve and Enjoy

Remove from the cooler just before serving. Sprinkle with powdered sugar for a final touch (optional). These are best served chilled.

Preventing Soggy Crusts

Nobody wants a soggy tart crust! The key is to minimize moisture migration from the lemon curd to the crust.

Here are some tips to ensure your daisy lemon curd tartlets have a perfectly crisp base:

Blind baking: While this recipe doesn’t require full blind baking, you could partially blind bake the crusts for a few minutes before adding the white chocolate and almond paste. This involves lining the crust with parchment paper and weighing it down with pie weights or dried beans to prevent shrinking.

White chocolate moisture barrier: As mentioned in the recipe, brushing the inside of the baked tart shells with melted white chocolate creates a barrier that prevents the lemon curd’s moisture from soaking into the crust. A little goes a long way.

Chilling the crust before baking: Chilling the dough before rolling and baking helps to relax the gluten, which reduces shrinkage and results in a more tender crust.

Baking the crust until golden brown: Ensuring the crust is fully baked and golden brown helps to create a crisp texture that is more resistant to moisture.

Pro Tips & Troubleshooting

Pro Tips

Chill the dough before rolling to prevent shrinking.

Use a light touch when pressing the dough into the muffin tin.

Don’t overfill the tart shells with lemon curd.

For a more intense lemon flavor, add a tiny bit of lemon zest to the lemon curd before filling.

Make sure the white chocolate has set before adding almond paste.

The almond paste layer should be thin and even for the best flavor and texture.

If the crust starts to brown too quickly, tent with foil.

Common Mistakes to Avoid

Overworking the dough, which can result in a tough crust.

Not chilling the dough sufficiently before rolling.

Overbaking the crust, which can make it dry and brittle.

Filling the tart shells while they are still warm, which can cause the curd to melt.

Not allowing the curd to set properly before serving.

Serving & Storage

Serving Ideas

Serve chilled for the best flavor and texture. I think they taste best that way.

Sprinkle with powdered sugar or a dusting of cocoa powder.

Garnish with fresh berries, mint leaves, or edible flowers.

Pair with a glass of sparkling wine or iced tea.

These are especially perfect for serving at Easter or spring brunches.

Storage and Make-Ahead

Store leftover tartlets in an airtight container in the refrigerator for up to 3 days.

For longer storage, freeze the tartlets for up to 2 months. Thaw in the refrigerator before serving.

The tart shells can be made ahead of time and stored in an airtight container at room temperature for up to 2 days.

Conclusion

These daisy lemon curd tartlets are a delightful combination of ease, beauty, and incredible flavor. The almond paste layer adds a special touch that elevates these tartlets to the next level, creating a truly unforgettable dessert. I encourage you to try this recipe and have fun with variations to make it your own! Share this recipe with friends and family or explore our other spring dessert recipes for more inspiration.

Speaking of other desserts, why not try these irresistible strawberries and cream tiramisu for another no-bake treat?

FAQ

What is the best way to store lemon tartlets?
Store leftover tartlets in an airtight container in the refrigerator for up to 3 days.

Can lemon tartlets be made in advance?
Yes, the tart shells can be made ahead of time and stored at room temperature. The filled tartlets can also be made a day in advance and stored in the refrigerator.

How do I prevent the tart crust from becoming soggy?
Use white chocolate as a moisture barrier, chill the crust before baking, and bake until golden brown.

What other fillings can be used in these tartlets?
You can use other citrus curds like lime or orange, or try fillings like fruit preserves or pastry cream.

What is almond paste and where can I find it?
For more information, you might find this article helpful: Almond paste is a mixture of almonds, sugar, and a binder. It can be found in the baking aisle of most grocery stores.

Can these daisy lemon curd tartlets be frozen?
Yes, these tartlets can be frozen for up to 2 months. Thaw in the refrigerator before serving.

Can I use a different type of pie crust?
While the recipe calls for pre-made pie crust for convenience, you can also use puff pastry or shortcrust pastry. Keep in mind that baking times may vary.

How long do these last?
These tartlets will last for up to 3 days in the refrigerator or up to 2 months in the freezer.

For information on the safe storage of baked goods, the USDA offers guidelines: safe food handling is important.

If you’re looking for another easy dessert, consider making these mini cherry cheesecake shooters, another perfect no-bake party dessert.

Alternatively, for another berry themed dessert, why not make these fastest bisquick strawberry shortcake?