Description
These Mini Lemon Tarts are the perfect bite-sized dessert, featuring buttery crisp pastry shells filled with silky lemon curd. Bright, tangy, and refreshing, they’re a beautiful treat for tea parties, special occasions, or whenever you crave a zesty dessert in an elegant mini form.
Ingredients
Scale
For the Tart Shells
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter, cold and cubed
- ¼ cup powdered sugar
- 1 egg yolk
- 2–3 tbsp cold water
For the Lemon Filling
- ½ cup fresh lemon juice (~2 lemons)
- 1 tbsp lemon zest
- ¾ cup granulated sugar
- 3 large eggs
- ½ cup unsalted butter, cubed
Optional Garnish
- Powdered sugar (for dusting)
- Whipped cream
- Fresh berries or lemon slices
Instructions
- Prepare Tart Shells:
- In a bowl, mix flour and powdered sugar. Cut in butter until crumbly.
- Add egg yolk and cold water; mix until dough comes together.
- Chill for 30 minutes, then roll out and cut circles to fit mini tart pans.
- Press dough into pans and prick with a fork.
- Bake Shells:
- Preheat oven to 350°F (175°C).
- Line tart shells with parchment and fill with pie weights.
- Bake for 10–12 minutes until lightly golden. Cool completely.
- Make Lemon Filling:
- In a heatproof bowl, whisk lemon juice, zest, sugar, and eggs.
- Place over simmering water (double boiler). Cook, whisking constantly until thickened (~8 minutes).
- Remove from heat, whisk in butter until smooth.
- Assemble Tarts:
- Spoon lemon curd into cooled tart shells.
- Chill for 1 hour until set.
- Serve:
- Dust with powdered sugar or top with whipped cream and berries.
- Prep Time: PT20M
- Cook Time: PT15M
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 tart
- Calories: 210 kcal
- Sugar: 14g
- Sodium: 45mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70 mg