Tartlets with Lemon Curd and Whipped Cream (Korzinki)
Tartlet (korzinki) ingredients:
- 1 large egg at room temperature
- 1/3 cup sugar
- 5 1/2 Tbsp unsalted butter at room temperature, cut into pieces
- 1/8 tsp a generous pinch baking soda
- 1 Tbsp real mayonnaise
- 1 1/3 cups+ 1 Tbsp all-purpose flour
Lemon Curd Ingredients:
- 3 large eggs
- 1/3 cup granulated sugar
- 1 tsp Grated lemon zest from 1 medium lemon
- 1/2 scant cup just under 1/2 cup fresh lemon juice (from about 3-4 lemons)
- 6 Tbsp unsalted butter cut into small pieces
- Pinch of Salt
Whipped Cream Ingredients
- 1 cup heavy whipping cream very cold
- 2 Tbsp confectioners powdered sugar
- 1/2 tsp real vanilla extract
- Raspberry mint or basil leaves
You will need:
- A mini muffin pan I used three 12-count pans and baked them all at once
How to Make Lemon Curd: (start with the lemon curd since it needs time to cool)
In a medium saucepan, whisk together until smooth: 3 large eggs, 1/3 cup sugar, pinch of salt and grated lemon zest.
Whisk in 1/2 cup strained lemon juice, then add 6 Tbsp of butter pieces. Place pot over medium heat and cook, whisking constantly until butter is melted and the mixture is thickened. Bring to a gentle simmer for a few seconds then strain the mixture through a fine mesh sieve into a medium bowl. Let cool to room temp, then cover and refrigerate to thicken fully. This recipe lasts up to a week when refrigerated.
How to Make the Tartlet Crusts (Korzinki): Pre-heat the Oven to 350 degrees F.
In the bowl of your electrix mixer, whisk together 1 egg with 1/3 cup sugar until even consistency.
Using the paddle attachment, add 5 1/2 Tbsp softened butter and mix on medium/high speed until creamy (3-5 min)
Add 1/8 tsp of baking soda, 1 Tbsp of mayo and mix until well blended.
Add flour, 1/2 cup at a time and mix until well incorporated. It should be a soft cookie dough consistency when it's done.
Use your hands to roll dough into gum-ball-sized circles of dough. If it doesn't roll easily in your hands (i.e. if it's really sticky) add more flour. I ended up with 36 balls of dough. Place dough into mini-muffin dishes. I used 3 (12-count) pans at a time. If your pans are non-stick, you don't have to grease them.
Use your fingers to form a well in the dough. Make a deep well since the bottoms rise quite a bit while baking.
Bake at 350˚F for 10 minutes, or until edges are golden. Tip cookies onto a clean towel (mine popped right out with a gentle tap on the counter). Turn cookies right side up to cool to room temperature. They will cool faster on a wire rack.
How to Make Whipped Cream:
Beat 1 cup heavy whipping cream on high speed until soft peaks form then add 2 Tbsp powdered sugar and 1/2 tsp vanilla and continue to beat on high speed until stiff and spreadable (mine took about a minute). Don’t over-beat it or it will be buttery.
Refrigerate cream until ready to use.
Assembling your Tartlets:
Spoon the lemon curd over each tartlet crust (about 1 - 1/2 tsp on each one) - you can be generous; you may even have a few Tbsp left over.
You can spoon on the whipping cream or pipe it on. I used my Wilton 1M open start tip. Garnish with fresh basil leaves, or raspberries if desired and serve! Refrigerate any tartlets that don't get eaten.
Tips on whipping cream:
Freeze or refrigerate your mixing bowl and whisk attachment 10-15 minutes prior to beating cream. Keep cream refrigerated until ready to use. The colder it is, the better it whips. Also, make sure you are using HEAVY whipping cream.