Dessert Recipe

Winter Spiced Bourbon Chocolate Truffles

This remake of a childhood classic


8 Pies

Active Time:

30 Minutes

Total Time:

1 Hour

About the Recipe

Lemons and Blueberries are a match made in heaven. These tartlets were inspired by zebra cakes that I used to enjoy as a child, but instead of artificial sugar, I decided to add lemon and blueberries.


To save time, the crust can be made a day in advance and kept chilled and covered until you are ready to make your tartlets. Also, you can substitute other fruits that pair well with lemons if you do not like blueberries, such as strawberries.

Winter Spiced Bourbon Chocolate Truffles

(Makes: 8 Pies)




  • 2 cups all purpose flour
  • 1/2 cup sugar
  • 3/4 teaspoon salt
  • 1 cup unsalted butter
  • 1 large egg


  • 1 cup sugar
  • 3/4 cup unsalted butter
  • 1/2 cup lemons
  • 4 large eggs
  • 2 large egg yolks
  • 2 teaspoons grated lemon skin
  • 1 cup fresh blueberries


For the Crust


Mix butter, sugar, and salt in a large mixing bowl until it is evenly incorporated.


Gradually add flour and mix until it forms a soft dough.


Gather dough into ball and place into tart pan and evenly press dough into bottom and sides of tart pan.


Cover tart shell and chill for 15-30 minutes in a refrigerator.


Uncover tart shell and place into oven at 350°F for 15-20 or until shell is a golden-brown.


Transfer shell to cooling rack and allow to rest for 15 minutes.

For the Filling


Combine all ingredients except for grated lemon peel into a saucepan over medium heat.


Whisk mixture over medium heat until forms a silky curd.


Pour curd into a bowl and cover. Allow curd to chill for about 1-2 hours.


Once chilled, spoon curd into tart shell and top with blueberries and grated lemon peel.

Did you try this recipe?

Please let me know what you think!

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