Shelly's Recipe

Lemon Cream Tarts

Category: Tarts

Yield: 4 4-inch tarts or 1 9-inch tart

For the crust:
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
1 & 1/4 cups all-purpose flour
1/4 teaspoon salt
1 tablespoon milk

For the filling:
3/4 cup granulated sugar
2 tablespoons cornstarch
1/4 teaspoon salt
3/4 cup water
2 egg yolks, lightly beaten
zest of 1 medium lemon
1/4 cup fresh lemon juice (about 2 lemons)
1 tablespoon unsalted butter
1/2 cup heavy cream
chopped pistachios for garnish (optional)

To make the crust:

Thoroughly grease tart pans.

Using an electric mixer, beat butter and sugar until fluffy. Mix in vanilla. Add flour and salt, and mix until combined. Add milk and beat until dough is mixed and holds together when pressed between your fingers.

Press dough into bottom and up sides of prepared pans. Using a fork, prick holes over the bottom of the tart dough. Place pans in refrigerator for about 10 minutes.

Preheat oven to 375. Place pans on a baking sheet. Bake for 15 to 20 minutes, or until lightly browned around the edges and center is set. If edges are getting too brown, cover with foil and continue baking. Cool completely.

To make the filling: Combine sugar, cornstarch, and salt in a medium saucepan. Add water and cook over medium heat, whisking constantly, until sugar is dissolved. While continuing to whisk, add egg yolks, lemon zest, and lemon juice. Continue whisking and bring mixture to a boil. Boil for about one minute.

Remove from heat. Add butter and stir until combined. Allow mixture to cool to room temperature. Beat cream until soft peaks form. Gently fold whipped cream into cooled lemon mixture.

Divide filling evenly among baked tart shells, spreading evenly. Refrigerate for at least 2 hours before serving. If desired, sprinkle with chopped pistachios before serving.