Description
These little Triple Lemon Tartlets bring together bright lemon flavour, creamy caramel, and two different pastries for a really fun bake. You get crisp pastry cups filled with a tangy lemon cheesecake-style filling, then topped with another swirl of creamy lemon filling.
Ingredients
Units
Scale
- 200 g - 1/2 box phyllo pastry sheets, thawed
- 400 g - 1 roll butter puff pastry, thawed
- 1 lemon, juice for the filling and rind for decorating
- 85 g box lemon Jell-O
- 397 g tin caramel treat
- 250 g cream cheese, softened
- 3 large eggs
- A few drops lemon extract
- 125 ml - 1/2 cup boiling water
- 125 ml - 1/2 cup cold water
- Icing sugar, for dusting
Instructions
- Preheat the oven to 350⁰F (180⁰C). Generously spray a 12-well muffin tin with baking spray.
- Keep the thawed phyllo pastry covered with a clean damp cloth while you work. Phyllo dries out quickly, and once it does, it becomes difficult to handle without cracking.
- Cut 1/2 box phyllo pastry sheets into 6 squares and cut 1 roll butter puff pastry into 6 squares. You’ll have 12 pastry squares in total.
- Gently place each pastry square into one of the 12 muffin tin wells, using 6 phyllo squares and 6 butter puff pastry squares. Press the pastry lightly into the wells without stretching it. Trim away any large pieces that stick well above the rim, but don’t worry if the edges aren’t perfectly even.
- Mix 1 x 85 g box of lemon Jell-O with 1/2 cup boiling water, stirring until completely dissolved. Add 1/2 cup cold water and stir. Leave it at room temperature until it starts to thicken slightly but is still pourable. Don’t let it set completely.
- In a large bowl, beat 1 x 397 g tin caramel treat, 250 g softened cream cheese, 3 large eggs, the juice of 1 lemon and a few drops of lemon extract with an electric hand mixer until smooth and lump-free.
- Once the lemon Jell-O has started to thicken, add it to the caramel and cream cheese mixture. Beat again until everything is evenly combined.
- Pour the filling into the pastry cups, using about 1/2 cup filling per tartlet. Depending on your muffin tin size, you may not need the full 1/2 cup in each one. Leave a little room at the top so the filling doesn’t bubble over during baking. Fill the tartlet ½ to ¾ full.
- Bake at 350⁰F (180⁰C) for about 45 minutes, or until the pastry is baked through and the filling is set around the edges with just a slight wobble in the centre.
- Remove the muffin tin from the oven and let the tartlets cool in the tin for about 10 to 15 minutes. Transfer them carefully to a wire rack and allow them to cool completely to room temperature.
- You’ll have some filling left over, which is perfect for the topping. Transfer the leftover filling to a microwave-safe bowl and microwave on high for about 5 to 6 minutes, stopping every 2 minutes to whisk until smooth. Let it cool slightly, then place it in the freezer until cold and thick enough to pipe. Check it every so often so it gets cold but doesn’t freeze solid.
- Once the tartlets are completely cool, spoon the chilled filling into a piping bag fitted with a large star nozzle. Pipe a small swirl onto each tartlet.
- Chill the tartlets before serving if you prefer a firmer, colder filling.
- Finish with finely grated lemon rind and a light dusting of icing sugar.
Notes
Own creation, prepared, tried, and tested by Esme Slabs: SA Tasty Recipes – Saffas Daily Recipes and EsmeSalon Homemade Recipes
Nutrition
- Serving Size: 1
- Calories: 476
- Sugar: 37.6 g
- Sodium: 456.4 mg
- Fat: 22.2 g
- Saturated Fat: 6.7 g
- Trans Fat: 0 g
- Carbohydrates: 62.8 g
- Fiber: 0.8 g
- Protein: 8.5 g
- Cholesterol: 67.5 mg
