Lemon Cream Cupcake Tarts are a delightful treat that combines the zesty flavor of fresh lemons with a creamy filling, all nestled in a buttery tart shell. Perfect for any occasion, these cupcake tarts are not only visually appealing but also incredibly delicious. Whether you’re hosting a party or simply indulging yourself, this recipe is sure to impress. With a few simple ingredients and easy-to-follow steps, you can create these scrumptious desserts that will have everyone asking for the recipe!
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 cup heavy cream
- ½ cup powdered sugar
- 1 tablespoon lemon zest
- ¼ cup fresh lemon juice
- Optional: lemon slices and mint leaves for garnish
Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). This ensures that your tarts bake evenly and achieve the perfect golden color.
Step 2: Prepare the Tart Shells
In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the egg and vanilla extract, mixing until well combined. In another bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.
Step 3: Shape and Bake
Roll the dough into small balls and press them into a greased muffin tin, creating a tart shell shape. Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden. Allow to cool completely in the tin before removing.
Step 4: Make the Lemon Cream Filling
In a separate bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar, lemon zest, and lemon juice, continuing to whip until stiff peaks form. This lemon cream will be light and fluffy, perfect for filling your tart shells.
Step 5: Assemble the Cupcake Tarts
Once the tart shells are completely cool, fill each shell with the lemon cream mixture using a piping bag or a spoon. Make sure to fill them generously for that delightful burst of flavor in every bite.
Step 6: Chill and Serve
Refrigerate the filled tarts for at least 30 minutes to allow the flavors to meld and the cream to set. Before serving, garnish with lemon slices and mint leaves for an extra touch of elegance.
FAQs
Can I use bottled lemon juice instead of fresh lemon juice?
While fresh lemon juice provides the best flavor, you can use bottled lemon juice in a pinch. However, the taste may not be as vibrant.
How long can I store Lemon Cream Cupcake Tarts?
These tarts are best enjoyed fresh but can be stored in the refrigerator for up to 2 days. Keep them covered to maintain their freshness.
Can I make the tart shells in advance?
Yes, you can prepare the tart shells a day ahead. Just store them in an airtight container at room temperature until you’re ready to fill them.
What other flavors can I use for the cream filling?
You can experiment with other citrus flavors like lime or orange, or even try adding a hint of vanilla or almond extract for a different twist.