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Lemon Tartlets on Speculoos Crust

Delightful lemon tartlets encased in a perfectly spiced speculoos cookie crust, offering a zesty treat that balances crunch and creaminess.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 tartlets
Course: Dessert
Cuisine: French
Calories: 180
Ingredients Method Notes

Ingredients
  

For the crust
  • 200 g speculoos cookies Crushed to fine crumbs
  • 100 g melted butter To combine with the cookie crumbs
For the filling
  • 3 pcs eggs
  • 150 g sugar
  • 200 ml lemon juice Freshly squeezed
  • Zest of 2 lemons lemon zest
  • 100 ml heavy cream For topping
  • 1 tbsp cornstarch To thicken the filling

Method
 

Preparation of Crust
  1. Preheat your oven to 180°C (350°F).
  2. In a mixing bowl, crush the speculoos cookies into fine crumbs.
  3. Combine the crumbs with melted butter to create a moist mixture that resembles wet sand.
  4. Press this crumb mixture firmly into the bottom and sides of your tartlet molds.
  5. Bake for about 10 minutes until slightly golden. Remove and let cool.
Preparation of Filling
  1. While the crust cools, crack the eggs into a separate bowl and whisk with the sugar until creamy and pale.
  2. Gradually mix in the fresh lemon juice, zest, and cornstarch until well combined.
Combine and Bake
  1. Pour the filling into the cooled cookie crusts.
  2. Bake at the same temperature for an additional 15-20 minutes, or until the filling is just set. It should jiggle slightly in the center.
Cool and Serve
  1. Once done, take out the tartlets and let them cool on a wire rack.
  2. When sufficiently chilled, top each with a dollop of heavy cream and a sprinkle of lemon zest if desired.

Notes

Keep them stored in the refrigerator for up to three days or freeze for up to a month. Reheat gently in the oven at a low temperature to serve fresh.