Palm-sized and portable, sweet tartlets are also an elegant and versatile dessert. You can fill them with anything from pastry cream, citrus curd, ganache or mousse, and top them off with fresh berries, fruit, cream or swirls of meringue—whatever suits your
fancy. Make an assortment and your guests can choose their favorite. I like to make them with fillings that can be prepared several days ahead of time, so I only need to make the topping and assemble them a few hours before serving. The tartlet shells take
some time, but they can also be made well in advance. Here I chose to make one with a lime curd filling topped with meringue (my favorite); orange-scented custard with fresh raspberries; and chocolate ganache with whipped cream. The lime curd and custard
can be made several days ahead, and the ganache comes together in minutes, so they’re not as much work as you’d think. And they are adorable, non?
