Lemon Appetizer Tartlet (Printable)
Crisp tartlets with creamy lemon filling and fresh herbs, ideal for elegant starters or light bites.
# What You'll Need:
→ Tartlet Shells
01 - 1 sheet ready-made puff pastry (about 9 ounces)
02 - 1 egg, beaten for egg wash
→ Lemon Cream Filling
03 - 3.5 ounces cream cheese, softened
04 - 1/4 cup heavy cream
05 - 2 tablespoons fresh lemon juice
06 - 1 teaspoon finely grated lemon zest
07 - 2 tablespoons powdered sugar
08 - 1/4 teaspoon salt
→ Garnish
09 - 2 tablespoons fresh chives, finely chopped
10 - Fresh microgreens or dill (optional)
11 - Lemon zest curls (optional)
# How To Make It:
01 - Preheat oven to 375°F. Lightly grease a mini muffin tin or tartlet pans with cooking spray or butter.
02 - Unroll the puff pastry and cut out 12 circles using a 2.5-inch round cutter or biscuit cutter. Press each circle gently into the prepared tin, forming small cups.
03 - Brush the pastry shells thoroughly with beaten egg using a pastry brush. Prick the bottoms with a fork to prevent puffing during baking.
04 - Bake for 12 to 14 minutes until golden brown and crisp. Remove from oven and let cool completely in the tin before removing.
05 - In a mixing bowl, combine cream cheese, heavy cream, lemon juice, lemon zest, powdered sugar, and salt. Beat with hand mixer or whisk until smooth and creamy, about 2 minutes.
06 - Spoon or pipe the lemon cream filling into the cooled tartlet shells, filling each to just below the rim.
07 - Top each tartlet with chopped chives, microgreens or dill, and lemon zest curls if using. Serve chilled or at room temperature.
# Expert Tips:
01 -
- The buttery puff pastry against tangy lemon cream creates this perfect bite sized contrast that disappears way too fast
- You can prep everything ahead and assemble last minute, which saves you when guests are already arriving
02 -
- Hot pastry shells plus cool lemon filling equals sad soggy bottoms so patience during the cooling phase is absolutely mandatory
- The tartlet shells can be baked a day ahead and stored in an airtight container which makes party prep so much less stressful
03 -
- Use a round cutter or glass that matches the muffin tin cups exactly for the neatest looking tartlets
- Chill your mixing bowl before making the filling—it helps the cream whip up faster and stay stable longer