Berry Tartlets with Lemon Cream

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Tartlets are small shortcrust pies that are often used for little cakes filled with fruits or berries & pudding or cream.

In today’s post, I’ll show you a recipe for crunchy short crust tartlets filled with a light lemon cream & garnished with a mix of fresh berries. Have fun baking!

Cooked/Baked today: Berry Tartlets with Lemon Cream
Difficulty: Medium
Preparation Time: 2 hours
Category: Baking Recipes, Cake Recipes, Sweets & More
Our Recipe rating:

Berry Tartlets with Lemon Cream

Berry Tartlets with Lemon Cream

Berry Tartlets with Lemon Cream

Berry Tartlets with Lemon Cream

Ingredients for 8 – 10 Shortcrust Tartlets:

…for the shortcrust pastry:

  • 225 grams flour
  • 125 grams cold butter (in small pieces)
  • 50 grams powdered sugar
  • 1 egg
  • 1 sachet vanilla sugar
  • A pinch of salt

…for the lemon cream:

  • 200 milliliters cream
  • 125 grams butter
  • 125 grams butter
  • 2 eggs
  • 2 organic lemons

…more ingredients:

  • About 400 grams fresh berries (for example raspberries, blueberries or red currants)
  • Fresh mint leaves for garnishing
  • Powdered sugar to dust
  • Butter & flour to grease the tartlet molds

Required kitchen gadgets, helper & preparations:

  • Mixing bowl
  • Cling film
  • High container for the cream
  • Fine grater
  • Lemon juicer
  • Pot to heat up the lemon cream
  • Baking paper + legumes for blind baking
  • Tartlet molds
  • Rolling pin
  • Mixer
  • Whisk
  • Round cookie cutter for the short crust pastry (alternatively coffee mug or cereal bowl)



Grease the tartlet molds with butter & sprinkle some flour, then set aside. Cut the baking paper into small squares (up to the size of the tartlet molds) & set aside.

Place 200 milliliters of cream in a tall container and beat until stiff, then refrigerate until further use. Finely grate the zest of 2 organic lemons & then squeeze out the juice.

Preparations & Preparing Shortcrust Pastry

Preparations & Preparing Shortcrust Pastry

…for the shortcrust:

Next, put all the ingredients for the shortcrust pastry in a mixing bowl and knead with your hands for 3 – 4 minutes to a smooth dough. Wrap the dough into cling film & allow to rest in the fridge for about 30 – 45 minutes.

…for the lemon cream:

Meanwhile, for the lemon cream mix together 125 grams soft butter, 125 grams sugar, 2 eggs & the juice and zest of the lemons with a mixer or whisk. Next, put a pot on the stove, pour in the lemon mixture & heat up over medium heat (but do bring to a boil) until the cream thickens, while stirring constantly.

><p id=Preparing Lemon Cream” width=”945″ height=”756″ class=”size-full wp-image-7098″ />Preparing Lemon Cream

Remove the lemon cream from heat and refrigerate until further use, possibly transferring to a separate bowl.

…for the shortcrust tartlets:

Take the shortcrust pastry out of the fridge and roll out with a rolling pin on a lightly floured work surface until thin & flat (about 0,5cm thick). Cut out round circles from the dough with a round cookie cutter, a coffee mug or a cereal bowl and line the prepared tartlet molds.

Baking Tartlets

Baking Tartlets

Timely preheat the oven to 180°C (top/bottom heat). Cover the tartlets with baking paper, also top with a few legumes to weight down, then bake in the preheated oven for about 20 minutes. Get the done tartlets out of the oven, remove baking paper and legumes and allow the tartlets to cool completely.

…for the berry tartlets with lemon cream:

Give the whipped cream to the cooled lemon cream & carefully fold in until well combined, then spread out the cream to the shortcrust tartlets. Top the tartlets with a mixture fresh berries & garnish with a mint leave. Finally dust the berry tartlets with some powdered sugar & serve. Have fun baking!

Video Tutorial:

Watch the video tutorial to see the recipe and the preparation method precisely (German Audio only, English Subtitles available):

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