For the barbecue we went to on the 4th, I was tasked with bringing a dessert. (Which is fortunate, as dessert is my favorite thing to make, and I was itching to try some kind of new recipe!) After much deliberation I decided to do some kind of lemony mini-tart-ish thing. (Thank you Josh for the inspiration!) The final product was a mini tart shell (baked in a mini-muffin pan) filled with lemon curd, topped with a raspberry.
I was basically pleased with the end result, but next time I would try a different crust, and probably go a more traditional route with tartlet pans. The crust puffed up a lot, so the shells weren’t as cup-like as I’d hoped they would be. They were also fairly labor intensive, as I had to use my hands to press super-thin rounds of dough out and then place them in the pan.
The lemon curd was super tasty, but turned out a little runny. I think I may not have cooked it long enough. I’d actually never had lemon curd before, so I bought some at the store, both as a taste reference, and as a backup in case mine totally bombed. Taste-wise, I ended up preferring what I made.