Tartlets with Lemon Curd and Whipped Cream (Korzinki)
User Reviews
5
70 reviews
Excellent
Tartlets with Lemon Curd and Whipped Cream (Korzinki)
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Tartlets with Lemon Curd and Whipped Cream (Korzinki) are small, delicate pastry cups filled with bright lemon curd and topped with lightly sweetened whipped cream. The tartlet crust combines butter, egg, sugar, mayonnaise, and flour for a tender, rich pastry base. The lemon curd is smooth and tangy, made by cooking eggs, sugar, lemon juice, zest, and butter. Fresh whipped cream adds a soft, airy contrast.
Description
This recipe produces Tartlets known as Korzinki, featuring a buttery and tender crust made from egg, butter, sugar, mayonnaise, baking soda, and all-purpose flour. The crust is pressed into mini muffin pans and baked to form small cups. The lemon curd filling is prepared by gently cooking eggs, sugar, lemon zest and juice, butter, and salt until thickened and then cooled to set.
The tartlets combine the crispy, rich crust with the smooth, slightly tart lemon curd and a topping of cold, lightly sweetened whipped cream flavored with vanilla. The interplay of textures gives a refreshing dessert experience balancing buttery sweetness and citrus brightness with creamy softness.
These tartlets can be served chilled, garnished optionally with raspberries or fresh herbs like mint or basil for color and subtle aroma. The lemon curd can be made ahead and refrigerated to develop full flavor and firm texture. Whipping the cream well and keeping it cold ensures it holds its shape when dolloped on top.
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Ingredients
Tartlet (korzinki) ingredients:
- 1 egg at room temperature, large
- 1/3 cup sugar
- 5 1/2 Tbsp butter at room temperature, cut into pieces, unsalted
- 1/8 tsp baking soda a generous pinch
- 1 Tbsp mayonnaise
- 1 1/3 all-purpose flour cups plus 1 tablespoon
Lemon Curd Ingredients:
- 3 egg large
- 1/3 cup granulated sugar
- 1 tsp lemon from 1 medium lemon, zest, grated
- 1/2 scant cup just under 1/2 cup fresh lemon juice (from about 3-4 lemons)
- 6 Tbsp butter cut into small pieces, unsalted
- Pinch salt
Whipped Cream Ingredients
- 1 cup heavy whipping cream very cold
- 2 Tbsp confectioners sugar powdered sugar
- 1/2 tsp vanilla extract real
Optional Garnish:
- raspberry mint or basil leaves
You will need:
- A mini muffin pan I used three 12-count pans and baked them all at once
Instructions
How to Make Lemon Curd: (start with the lemon curd since it needs time to cool)
- In a medium saucepan, whisk together until smooth: 3 large eggs, 1/3 cup sugar, pinch of salt and grated lemon zest.
- Whisk in 1/2 cup strained lemon juice, then add 6 Tbsp of butter pieces. Place pot over medium heat and cook, whisking constantly until butter is melted and the mixture is thickened. Bring to a gentle simmer for a few seconds then strain the mixture through a fine mesh sieve into a medium bowl. Let cool to room temp, then cover and refrigerate to thicken fully. This recipe lasts up to a week when refrigerated.
How to Make the Tartlet Crusts (Korzinki): Pre-heat the Oven to 350 degrees F.
- In the bowl of your electrix mixer, whisk together 1 egg with 1/3 cup sugar until even consistency.
- Using the paddle attachment, add 5 1/2 Tbsp softened butter and mix on medium/high speed until creamy (3-5 min)
- Add 1/8 tsp of baking soda, 1 Tbsp of mayo and mix until well blended.
- Add flour, 1/2 cup at a time and mix until well incorporated. It should be a soft cookie dough consistency when it's done.
- Use your hands to roll dough into gum-ball-sized circles of dough. If it doesn't roll easily in your hands (i.e. if it's really sticky) add more flour. I ended up with 36 balls of dough. Place dough into mini-muffin dishes. I used 3 (12-count) pans at a time. If your pans are non-stick, you don't have to grease them.
- Use your fingers to form a well in the dough. Make a deep well since the bottoms rise quite a bit while baking.
- Bake at 350˚F for 10 minutes, or until edges are golden. Tip cookies onto a clean towel (mine popped right out with a gentle tap on the counter). Turn cookies right side up to cool to room temperature. They will cool faster on a wire rack.
How to Make Whipped Cream:
- Beat 1 cup heavy whipping cream on high speed until soft peaks form then add 2 Tbsp powdered sugar and 1/2 tsp vanilla and continue to beat on high speed until stiff and spreadable (mine took about a minute). Don’t over-beat it or it will be buttery.
- Refrigerate cream until ready to use.
Assembling your Tartlets:
- Spoon the lemon curd over each tartlet crust (about 1 - 1/2 tsp on each one) - you can be generous; you may even have a few Tbsp left over.
- You can spoon on the whipping cream or pipe it on. I used my Wilton 1M open start tip. Garnish with fresh basil leaves, or raspberries if desired and serve! Refrigerate any tartlets that don't get eaten.
Notes
- Chill the mixing bowl and whisk attachment before whipping cream to ensure it whips well and holds texture.
- Use heavy whipping cream kept cold until ready to use for better volume and stability.
- Optional garnishes such as raspberries or fresh mint leaves add a decorative touch and slight flavor contrast.
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Overall Rating
5
70 reviews
Excellent
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