Ingredients
Equipment
Method
- In a mixing bowl, combine the flour and granulated sugar. Add the cold, cubed butter and use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs. Mix in the egg yolk until the dough just comes together.
- Gather the dough into a ball, flatten into a disk, wrap in plastic, and chill in the refrigerator for 15-20 minutes to relax the gluten.
- Preheat your oven to 375°F (190°C). Remove the dough from the fridge, then roll it out on a lightly floured surface to about 1/8 inch thickness. Use a cookie cutter or your fingers to press the dough into mini tartlet pans or a muffin tin, trimming any excess.
- Prick the bottoms of the tart shells with a fork to prevent bubbling, then bake for about 15 minutes or until they turn golden brown. Remove from the oven and let cool on a wire rack.
- While the crust cools, prepare the lemon curd. In a small saucepan, whisk together the lemon juice, egg, sugar, and lemon zest. Cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 8-10 minutes. Remove from heat and let it cool slightly.
- Combine the mascarpone cheese, powdered sugar, and vanilla extract in a mixing bowl. Whisk until smooth and creamy, then fold in the cooled lemon curd until well blended.
- Fill each cooled tart shell with the mascarpone-lemon filling, smoothing the tops with a spatula. Chill the assembled tartlets in the refrigerator for at least 15 minutes to set.
- Slice the strawberries thinly and arrange them on top of each tartlet, creating a colorful, layered effect. Sprinkle with additional lemon zest if desired for extra brightness.
- Once assembled, serve the tartlets chilled, allowing the flavors to meld and the textures to be enjoyed — from crunchy crust to silky filling and fresh fruit topping.
Notes
Store leftovers in the refrigerator for up to 2 days. For an extra touch, drizzle with honey or glaze before serving.