Description
These bakery-style lemon crumble tartelettes feature a buttery shortcrust pastry, silky lemon custard filling, and a crunchy golden crumble topping. Bright, tangy, creamy, and irresistibly delicious—like a French patisserie dessert made easy at home.
Ingredients
FOR THE SHORTCRUST PASTRY:
250g all-purpose flour
125g unsalted butter (cold, cubed)
80g powdered sugar
1 egg yolk
2–3 tbsp cold water
Pinch of salt
FOR THE LEMON CUSTARD:
3 large eggs
120g granulated sugar
120ml fresh lemon juice
Zest of 2 lemons
150ml heavy cream
1 tsp vanilla extract
1 tbsp cornstarch (optional)
FOR THE CRUMBLE TOPPING:
80g flour
60g cold butter (cubed)
60g sugar
Pinch of salt
Instructions
1.
2. Mix flour, sugar, salt, and cold butter until sandy texture forms.
3. Add egg yolk and cold water, form dough, and chill for 30 minutes.
4. Roll dough into tartlet molds and bake at 180°C for 12–15 minutes.
5. Whisk eggs, sugar, lemon juice, zest, cream, and vanilla.
6. Cook on low heat until thick and creamy.
7. Fill baked tart shells with lemon custard.
8. Mix crumble ingredients until sandy and bake until golden.
9. Top tartlets with crumble and chill before serving.
10.
Notes
Always use cold butter for a flaky crust.
Do not overcook lemon filling or it may curdle.
Chilling improves texture and flavor.
Crumble can be made ahead of time.
- Prep Time: PT30M
- Cook Time: PT25M
- Category: Dessert
- Method: Bake
- Cuisine: French-inspired
Nutrition
- Serving Size: 1 tartelette
- Calories: 265
- Sugar: 18g
- Sodium: 85mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 95mg