Lemon Cheesecake Tartlets
Calories: 8
Adjust Servings Here: 24 Tarts
Description
Adorable lemon cheesecake tartlets are rich lemon-flavored cream cheese mixture made with lemon curd and whipped cream in buttery shortcrust pastry shells. While you can make homemade tart shells yourself using ready-to-use shells make these mini treats ready in just 20 minutes.
Ingredients
- 24 Mini tart shells or tartlets
Lemon cheesecake filling
- 1 cup (226 ml) Lemon curd
- 1 cup (226 g) Cream cheese
- ½ cup (120 ml) Whipping cream 38%
- 1 tsp Vanilla extract
- 1 tbsp Powdered sugar (up to 3 tbsp)
Plus
- 1 tsp Lemon zest (for garnish)
- ¼ cup (30 g) Powdered sugar (for dusting)
- ¼ cup Lemon curd (for top)
Instructions
Lemon cheesecake filling
- In the bowl of a stand mixer with the whisk attachment whip the cream with powdered sugar to soft peaks – set aside.
- In a separate bowl, combine cream cheese, lemon curd, and vanilla extract – combine well making sure there are no lumps. Pro tip - I like to use a whisk to ensure there are no lumps. You can also place it in the mixer bowl with the whisk attachment.
- Save 1/4 cup whipped cream for the top and fold the rest of the whipped cream in the lemon curd and cream cheese mixture. Pro tip - Taste and adjust for sweetness and tang. If necessary add one or 2 tbsp of powdered sugar and 1 to 2 tsp of lemon juice to your liking.
Assemble
- Transfer filling to a piping bag and pipe a generous amount into each 2-inch tart shell. Pro tip - you can also do this with a spoon but the piping bag makes it easy
- Garnish each tart with a little whipped cream, lemon curd, and a slice of lemon. Chill the tarts in the fridge for at least 2 hours or until ready to serve. Pro tip - I like to dust them powdered sugar just before servings. But it is not necessary
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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