I am a huge fan of lemon curd and I can eat it by the spoon out of a jar. But, the best lemon curd I ever made is homemade and if you have not tried homemade you are definitely missing out. This one using my lemon curd with whipped cream and cream cheese.
Why make these tartlets
These tartlets don’t take long to make. The filling takes just 5 to 7 minutes and can be made up to 2 days ahead of time.It’s easy. You can make the tart shells from scratch, but, buying the ready-made shells is a great way to make these quick, easy, and semi-homemade.And it’s simple. The filling is made with homemade lemon curd but you can use store-bought too. And, whipped cream and cream cheese. The ingredients are just 4 and all easy to find.
Ingredients and substitutes
Lemon curd – I am using my homemade lemon curd, which is very simple and easy to make. And yet, you can also use readymade lemon curd. Cream Cheese – Use a good 38% or more cream cheese so you get the maximum cheese flavor. Since, low-fat cream cheese will make the consistency of the filling too soft. Whipping cream – I highly recommend using 35% fat whipping cream. Since, the low-fat versions will have too much liquid and not whip well to soft peaks. And, the excess moisture can cause the crust to get soggy.
How to Make Cheesecake Tartlets
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 easyGarnish 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
More tartlet recipes
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