Lemon Curd Tartlets with Lime Thyme Gelée and Vanilla Rum Cream

Jordan Low
Oct 28
3 min read

Yield: 8 tartlets | Time: about 1 hour active plus chilling | Type: Bake and set

A Bakery at Home?

These tartlets look fancy but they come from simple steps done with care. A crisp almond tart shell, a silky lemon curd, a thin shimmer of lime thyme gelée, a cloud of lemon mascarpone cream, and a pool of vanilla spiked rum cream on the plate. It is the kind of dessert that makes a study night feel like a celebration.

Why we love this dessert

Make ahead hero: Every part can be chilled, which is perfect for busy weeks
Balanced flavor: Tart lemon, herbal lime, and soft vanilla keep each bite interesting
Bake once, flex often: Shells and curd work with many flavors for future recipes
DWJ Tested Winner Rating:
- Cost: 4/5
- Taste: 5/5
- Effort: 4/5
Waste Saved: Uses citrus fully and repurposes leftover cream in two elements

The Recipe

Ingredients

Tart Shells

Unsalted butter, icing sugar, almond flour, all purpose flour, pinch of salt
1 egg

Lemon Curd

Fresh lemon juice and zest
Egg yolks
Sugar
Unsalted butter
Vanilla

Lime Thyme Gelée

Lime juice and zest
Fresh thyme
Sugar
0.4 g agar agar powder

Lemon Cream

Mascarpone
Sugar
Lemon juice
Heavy cream

Vanilla Rum Cream

Heavy cream
Sugar
Vanilla
0.25 g agar agar powder
Dark rum

Instructions

Tart shells: Mix butter, icing sugar, almond flour, flour, and salt until sandy. Add egg and bring together just until a dough forms. Chill. Roll to about 2 to 3 mm. Line tart rings. Chill again. Bake at 170°C for 15 to 18 minutes until lightly golden. Cool.
Lemon curd: Whisk lemon juice, zest, yolks, and sugar over low heat until thick and glossy. Off heat, whisk in butter and a touch of vanilla. Strain. Cool. Pipe into baked shells.
Lime thyme gelée: Boil lime juice, zest, thyme, sugar, and agar for 15 seconds. Strain. Cool briefly. Pour a thin layer over the lemon curd. Chill to set.
Lemon cream: Whip mascarpone with sugar and lemon juice until smooth. Add cream and whip to soft peaks. Chill.
Vanilla rum cream: Simmer cream, sugar, and vanilla with agar for 1 minute. Off heat add rum. Cool, then chill until lightly thickened and spoonable.
Assembly: Spoon a pool of Vanilla Rum Cream on the plate. Set a tartlet on top. Pipe lemon cream. Garnish with tiny cubes of gelée, fresh zest, and a crisp tuile if you have one.

Flavourtown notes

Zest citrus before juicing to get the most oils.
If you do not have agar, gelatin works in a pinch. Hydrate and set times will change, so be patient.
Mascarpone can be swapped for cream cheese for a cheesecake vibe.
Keep shells crisp by filling them close to serving time.

DWJ Sustainability spotlight

Use the whole lemon. Zest for aroma and save any extra zest in your freezer for future baking. If you have leftover cream, split it between the lemon cream and the vanilla base rather than opening a new carton. Herbs like thyme often sit in the fridge. This gelée is a smart way to use what is left before it wilts. Little choices like these save money and reduce waste while keeping the quality high.

Ravneet reviews

“With a name like that you wouldn't expect it to come from a student kitchen. The pastry is actually crisp, the curd is not scrambled, and the gelée sits like it paid rent. I was ready to complain about soggy bottoms, yet here we are with clean layers and good acidity. Slightly less sugar in the curd next time and we are flirting with excellence. Proud of you. Annoyed that I have nothing to roast.”

Mehar reviews

“Tiny suns on a plate. The gelée jiggles, the lemon cream wooshes, and the vanilla rum puddle is giving dessert spa day. I ate one, blinked, and the second one vanished. Will I share? Maybe. Will I pretend I did? Absolutely.”

Try the DWJ dessert challenge

Make these tartlets or remix them with grapefruit or orange. Post your plate and tag @diningwith.jordan with #DWJChallenge. Best plating wins a mini dessert session with Chef JLow.