Description

Mini Tarts with Lemon Curd are delightful bite-sized pastries featuring a flaky buttery crust filled with a vibrant, silky lemon curd bursting with fresh citrus flavor. Perfect for brunch, parties, or an elegant dessert, they combine simple ingredients with an impressive presentation and tangy taste that awakens the palate.

Ingredients

Scale

For the Tart Crust

1 1/4 cups all-purpose flour
1/4 cup granulated sugar
1/4 teaspoon salt
1/2 cup unsalted butter, cold and diced
2–4 tablespoons chilled water

For the Lemon Curd

4 large egg yolks
3/4 cup granulated sugar
1/2 cup fresh lemon juice (about 2–3 lemons)
Zest of 2 lemons
4 tablespoons unsalted butter, cut into cubes
2 tablespoons heavy cream or sour cream (optional)
Pinch of salt

For Garnish (Optional)

Powdered sugar for dusting
Fresh berries (raspberries, blueberries, or sliced strawberries)
Whipped cream
Fresh mint sprigs or edible flowers

Instructions

Prepare the Tart Crust: In a bowl, mix all-purpose flour, granulated sugar, and a pinch of salt. Cut in cold, diced unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add chilled water until the dough just comes together. Wrap and chill the dough for at least 30 minutes to make rolling easier.
Roll and Shape the Dough: On a lightly floured surface, roll out the chilled dough to about 1/8 inch thickness. Using a small round cookie cutter or glass, cut circles slightly larger than your mini tart pans or muffin tin cavities. Gently press the dough circles into the pans and trim any excess dough from the edges.
Blind Bake the Tart Shells: Prick the bottoms of the tart shells with a fork to prevent puffing. Line each shell with parchment paper and fill with pie weights or dried beans. Bake at 350°F (175°C) for 12-15 minutes until the edges are golden. Remove weights and parchment, then bake another 5 minutes until shells are fully cooked and set.
Make the Lemon Curd: In a heatproof bowl, whisk together egg yolks, lemon juice, sugar, and a pinch of salt. Set the bowl over a pot of simmering water (double boiler) and stir constantly until the mixture thickens and becomes smooth. Remove from heat, whisk in lemon zest and butter cubes until glossy. Optionally, fold in heavy cream or sour cream for extra creaminess. Allow the curd to cool slightly.
Fill and Chill: Spoon the cooled lemon curd evenly into the baked tart shells. Refrigerate the filled tarts for at least one hour to allow the curd to set and intensify in flavor.

Notes

Keep ingredients cold (butter and water) to ensure a flaky, crisp crust.
Use fresh lemons for bright and zesty lemon curd flavor.
Constantly stir the lemon curd while cooking to avoid scrambling the eggs and to keep it silky smooth.
Blind bake tart shells thoroughly to prevent soggy crust.
Adjust sugar amount based on the tartness of your lemons for best flavor balance.

Prep Time: 45 minutes
Cook Time: 25 minutes
Category: Desserts
Method: Baking
Cuisine: International

Nutrition

Serving Size: 1 mini tart
Calories: 180
Sugar: 15g
Sodium: 70mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 0.5g
Protein: 2g
Cholesterol: 95mg

Keywords: mini tarts, lemon curd, lemon tart, dessert, pastries, citrus dessert, bite-sized dessert, brunch dessert