Lemon Cream Tartlets with Roasted Strawberries
These little tartlets make for a beautifully light spring or summer dessert, with jewel-toned roasted strawberries on a rich lemon-scented mascarpone filling. For the crusts, look for speculoos cookies or graham cracker crumbs.
Lemon Cream Tartlets with Roasted Strawberries
Servings: 6 | Cook time: 25 minutes | Total time: 1 hour
Ingredients
For the Crusts:
1½ cups speculoos cookie crumbs (from 6.5 oz cookies)
½ cup all-purpose flour
2 tablespoons packed brown sugar
6 tablespoons cold unsalted butter, cut into small cubes
1 egg yolk
For the Lemon Cream:
½ cup heavy cream
½ cup mascarpone
2 tablespoons sugar
Finely grated zest of 1 lemon or Meyer lemon (about 1 tablespoon)
2 tablespoons fresh lemon juice or Meyer lemon juice
½ teaspoon vanilla bean paste
For the Roasted Strawberries:
1 pint strawberries, hulled and halved (quartered if very large)
2 tablespoons sugar
How to Make It
In a medium bowl, combine the cookie crumbs, flour, and brown sugar. Stir to combine. Add the butter and work it into the crumbs with your fingers until the mixture is homogenous and looks like wet sand. Add the yolk and mix until the dough comes together.
Press 1 cup of the dough into the bottom and up the sides of each of six 3½" fluted tart tins.
Place the tart tins on the baking pan. Set the oven to Bake at 350° and allow the oven to preheat. Place the baking pan in the center of the oven and bake for 12-15 minutes or until the crusts are set. Let the crusts cool completely on a cooling rack.
In a large bowl, combine the cream, mascarpone, sugar, lemon zest and juice, and vanilla paste. Beat with a hand mixer or a balloon whisk until light and fluffy. Spoon the mixture into the cooled crusts, filling them to the brim, and smooth the tops. Refrigerate the tartlets while you roast the strawberries.
On the baking pan, stir together the strawberries and sugar. Place the baking pan in the center of the oven and Air Fry at 380° until the strawberries have shriveled and their juices are concentrated and syrupy, about 10 minutes. Let cool slightly.
To serve, top the tartlets with a few strawberries each and a drizzle of strawberry juice. Serve immediately.
This recipe was created especially for the Café Couture Oven with Air Fry