'Here we go again with the lemons', that's what my mother said when she saw these little tartlets. Lemon is my favorite food. I add it to everything!
I had a few ingredients in my fridge that were about to expire and needed to get used: one lemon, one lime, 4 eggs, saltine crackers and cream cheese. Saltine crackers are perfect for the crust. They're buttery and salty.
Without anything else to do, I decided to experiment in the kitchen. None of the measurements are exact, I tried to guesstimate every ingredient. At first, I was just adding ingredients randomly. It'll make 8-10 tartlets or 1 small tart (8 inch round mold).
You can find the recipe for Lemon Curd here. To make lime curd (like the one I used for this recipe), just substitute lemons for limes.
|Again, sorry that the measurements aren't so precise.|
For the Crust:
Enough saltine crackers to make 3/4 cup of crumbs
3 tbsp Granulated Sugar
3-4 tbsp Butter
-Put the butter and sugar in a bowl and melt them together in the microwave. Then add the cracker crumbs and incorporate well. It should have a 'moist sand' consistency.
|If you don't have small tart molds, use a regular sized mold.|
Immediately after mixing all ingredients for the crust, line the bottom of your pan with the cracker mix and press down well. Bake at 350 degrees for 5 minutes. Start mixing the filling while the crust bakes.
8 ounces of Cream Cheese (softened)
the zest of one lime
the zest of half a lemon
1 tbsp lime juice
2 tbsp flour
1/3 cup sugar
Spoon the filling into the tart molds.
Make sure it's flat and smooth.
Bake for 15-17 minutes at 350 degrees. Let them cool for 15 minutes before covering with the lemon or lime curd (recipe here).
After the tarts have cooled, top them off with some lemon or lime curd. Put just enough lime curd to cover them, make sure it doesn't drip. Cut two paper strips, about 1/4 inch wide, and put them on top of the tarts as shown in the picture above.
|Decorate right before serving.|
Sprinkle the powdered sugar on top. Only do this step if you're going to eat the tartlet right away. The lemon curd will absorb the sugar rather quickly.
Remove the paper strips carefully, they may stick to the lemon curd.
|This is how they look when finished.|
They're quite laborious, but so worth it.
Creamy and lemony center.
The tartlets are done!