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Little Bird Pâtisserie and Café’s Lemon Tarts

Little Bird Pâtisserie and Café’s Lemon Tarts
PREP TIME
15 min
COOK TIME
13h
YIELDS
4 servings

Creamier and sweeter than most, these lemon tarts are bestsellers at the Little Bird Pâtisserie & Café.
 
Courtesy of Kim Butcher of Little Bird Pâtisserie & Café, Saskatoon

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Ingredients

Dough

1
lb(s) (450 g) very cold butter, cut in 1-inch (2.5 cm) cubes
1 ½
cups (375 mL) icing sugar
½
cup (125 mL) blanched whole almonds, finely ground
1
tsp (5 mL) fleur de sel, preferably Fleur de Sel de Guérande
1
tsp (5 mL) vanilla
4
eggs
4
cups (1 L) pastry flour

Lemon Cream

4
lemons
1 ½
cups (375 mL) granulated sugar
1
Tbsp (15 mL) cornstarch
7
eggs
1
lb(s) (450 g) cold butter, cut in 1-inch (2.5 cm) cubes
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Directions

Step 1

Place butter in bowl of stand mixer. With paddle attachment, work butter until smooth.

Step 2

Add icing sugar, ground almonds, fleur de sel, vanilla, eggs and flour, one ingredient at a time, fully incorporating each one and scraping bowl before adding the next.

Step 3

Combine until dough comes together. Do not overwork dough.

Step 4

Form dough into disc, wrap tightly with plastic wrap and refrigerate overnight or for at least 8 hours.

Step 5

Roll dough to ¼-inch (5 mm) thickness and line four 3¾-inch (10 cm) tart moulds.

Step 6

Place in freezer for 10 minutes. Line tart shells with parchment paper; fill with dried beans to blind bake shell.

Step 7

Bake at 350°F (180°C) for 20 to 24 minutes or until edges and bottoms are golden.

Step 8

Zest and juice lemons; discard seeds.

Step 9

In large saucepan, combine granulated sugar, lemon zest, lemon juice, cornstarch and eggs.

Step 10

Cook slowly over medium-low heat until mixture starts to bubble. Stir frequently; do not allow to scorch.

Step 11

Remove from heat; add butter.

Step 12

Using whisk or immersion blender, fully combine butter.

Step 13

Fill tarts immediately; refrigerate until completely set, about 4 hours.

Step 14

Optional: Once tarts are set, brush with glaze and garnish as desired. To make glaze, heat a little apricot or apple jelly until liquid and brush on tarts.

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My rating for Little Bird Pâtisserie and Café’s Lemon Tarts
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