![]() ![]() I always recommend Bob’s Red Mill 1:1 Gluten Free Baking Flour because it is truly a wonderful substitute that keeps the flavors and textures quite close to the all-purpose counterpart. This shortbread crust can easily be made gluten free with a simple 1:1 gluten free flour sub. Be sure to plan accordingly because it is better to have too much on hand than too little. I used 4 medium-large lemons to get the ½ cup of fresh squeezed lemon juice, but varying sizes of lemons will yield difference measurements of juice. The removable bottoms help to ensure that the tart stays together upon removal from the pan, but these tart pans are quite nonstick and I haven’t had any issues whatsoever with removing any of my tarts. ![]() Now I used the cutest little mini heart tart pans (with removable bottoms, hallelujah for that feature!), but you can use mini rounds, a large 9” round, a 9” square, or really any other pan you possess like a cheesecake pan, in a pinch. Lemon Juice (preferably fresh-squeezed, and this is similar to my citrus juicer but darker in color) In the photos, we used strawberries and blueberries which creates a beautiful design that makes a festive 4th of July tart. Top the tart with fresh berries and an easy glaze for a show-stopping dessert. What you will need to make these Mini Tarts with Lemon Curd and Shortbread Crust: This lemon ricotta tart consists of a creamy no-bake ricotta cheesecake on a crisp shortbread crust. Try the classic lemon tart recipe by Gregg Wallace. A vibrant and summery sweet treat, go classic or try one of our smart variations. Although lemons are generally in season between fall and the early parts of summer, the are found year-around in most markets and are at their height in the springtime. Bake a zingy lemon tart for a refreshing dessert to round off any meal. It is fully acceptable to make lemon desserts year around, but we are in the height of “citrus season” as it were, with varying fruits being in-season from roughly October to April. Bake the tart for 40 45 minutes, until lightly browned. Crumble the remaining dough into large crumbs and scatter evenly over the filling, covering most of the surface. There’s just something uniquely summery about it that still transcends seasons. Spread with the blueberry preserves or jam evenly over the dough, leaving a ¼-inch border and then scatter with the blueberries. Lemon has long been one of my favorite flavors. It’s a perfect harmonious balance of citrusy delight, and I am so excited to be sharing it with you. The lemon curd is both tart and creamy, the shortbread crust is incredibly buttery + flaky without falling apart (a bit of a must when it’s holding curd inside), and the whipped topping just puts that finishing touch on. But I submit that there is no better time to enjoy heart shaped goodies than right here, right now! These Mini Tarts with Lemon Curd and Shortbread Crust (and whipped cream) are perhaps the best combination of refreshing and satisfying that has ever existed. Now using a spatula, fold in the whipped cream until fully combined. Then mix in the lemon zest (from 1 large lemon) and lemon juice (2 teaspoons) on medium until combined. I know what you might be thinking: It’s not even FEBRUARY yet. In another bowl whip the mascarpone cheese (8 ounces/227g) and vanilla (½ teaspoon) on medium until well combined, about 1-2 minutes. ![]()
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