Meyer Lemon Tarts with White Chocolate
These sunny yellow tarts combine sweet and floral Meyer lemon curd with a silky layer of white chocolate mascarpone ganache in a flaky pie crust.
Equipment
6, 4 inch removable bottom mini tart pans
Ingredients
Pie crust
- 1 ½ cups all purpose flour
- 2 tablespoon sugar
- ½ teaspoon salt
- 8 tablespoon unsalted butter cold, cut into small cubes
- 1 egg
Meyer Lemon Curd
- ⅔ cup Meyer lemon juice about 3 lemons
- 1 ½ tablespoon meyer lemon zest zest of about 2 lemons
- ⅓ cup sugar
- 2 eggs
- 4 egg yolks
- 4 tablespoon unsalted butter cubed
White Chocolate Mascarpone Ganache
- 6 oz white chocolate chopped
- ¾ cup heavy cream
- 4 oz mascarpone
Instructions
Pie Crust
- Preheat oven to 375 degrees.
- In a food processor, combine flour, sugar and salt and pulse once to mix. Add the chilled, cubed butter and pulse until small pea size crumbs form throughout.
- Add the egg and pulse again until the dough begins to come together into a ball.
- Dump the dough onto a counter and using your hands, form it into a disc. Wrap the disc in plastic wrap and refrigerate for 30 minutes.
- Make the curd and white chocolate ganache while waiting for it to chill.
- After chilling for 30 minutes, remove the dough from the plastic wrap and divide into 6 equal portions. With your hands, roll each portion into a ball.
- Using a rolling pin, roll out each ball into about a 5 in diameter circle. Place each dough circle into a 4 inch removable bottom tart pain and push into the sides to cover the tart pan completely.
- Cut 6 pieces of parchment paper or foil to a slightly larger size than each tart pan and place on top of the dough. Fill with something weighted like pie weights, dry rice, dry beans or even pennies.
- Bake for 15 minutes. Remove the tart pans from the oven, carefully remove the parchment/foil and pie weights and return to the oven to bake for an additional 5 min or until golden brown.
- Remove from the oven and allow to cool completely. Carefully remove the tart shell from the tart pan before filling each tart.
Meyer Lemon Curd
- Whisk everything but the butter together in a small saucepan.
- Turn the heat to medium-low, add the butter and stir continuously until the curd begins to thicken and reaches 170 degrees on an instant-read thermometer, about 6 minutes. Don't worry if you see some curdled eggs in the curd as you will strain the curd next.
- Strain the curd into a bowl, using a fine-mesh strainer, discarding any solids.
- Place in a bowl and cover with plastic wrap, placing the plastic wrap directly onto the curd. Chill for 20 minutes.
White Chocolate Mascarpone Ganache
- Place chopped white chocolate in a small microwave safe bowl and cook for 30 seconds intervals, stirring after each time, until melted.
- Using an electric mixer, in a medium bowl, combine mascarpone and heavy cream and mix until light and fluffy and completely combined, about 2 minutes. Add the melted white chocolate and mix until smooth.
To assemble
- Fill each baked tart shell halfway with the white chocolate mixture, smoothing the top.
- Top the white chocolate with the lemon curd almost to the top of the tart shell. Smooth the curd over the white chocolate until it is completely covered.
- Refrigerate the tarts for 1-2 hours before serving.
- Use any remaining white chocolate to decorate the top of save for serving.
Notes
- Tarts are best eaten the day of assembly. You can make the individual components 1 day ahead of time keeping the lemon curd and white chocolate mixture refrigerated in airtight containers and the tart shells in an airtighter container on the counter. Assemble the day of serving.
Nutrition
Calories: 800kcal
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