Blueberry or Raspberry Lemon Cream Tartlets

When summer comes and with it the fragrant entrance of berries into the China Moon kitchen, the staff clamors for Amy to make these tartlets. Presenting these gorgeous mountains of berries on their pastry thrones on our dessert cart is like dangling a Bulgari jewel in front of a crook. Who could say no?

If you make the shells and the lemon butter in advance, assembling the tartlets is quick and easy. Once finished, they may be held in the refrigerator for several hours. Do not, however, plan to hold them overnight. The cream will soften the crust, and the tartlets will break into sad (albeit delicious) bits.



  1. In a bowl, whip together the cream and sugar with an electric mixer on high speed until the cream forms stiff but not dry peaks. Fold the lemon butter into the cream until blended.
  2. Fit a pastry bag with a large, plain tip. Fill the bag with the lemon cream. Starting from the center of each tartlet shell, pipe the cream in a spiral pattern to fill each shell.
  3. Arrange the berries in a layer on top, completely covering the lemon cream. Pile a heaping second layer of berries on each tartlet.
  4. Melt the jelly in a small non-aluminum saucepan over low heat. Set aside to cool until warm. Fill a small parchment paper cone with the jelly, cut a tiny opening at the tip, and quickly pipe fine lines and beads of jelly over the berries. Refrigerate, uncovered, until ready to serve, no more than several hours.