Mini Lemon Tarts
Delightful individual serving lemon tarts with a flaky crust and a vibrant lemon curd filling, perfect for any occasion.
- Prep Time: 30 mins
- Cook Time: 20 mins
- Total Time: 50 mins
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
1 ½ cups all-purpose flour
½ cup unsalted butter, cold and cubed
¼ cup granulated sugar
¼ teaspoon salt
3-4 tablespoons ice water
4 large egg yolks
2 large whole eggs
¾ cup granulated sugar
¼ cup fresh lemon juice (from 2-3 lemons)
2 tablespoons fresh lemon zest (from 2-3 lemons)
6 tablespoons unsalted butter, cold and cubed
Pinch of salt
Instructions
- Prepare the Tart Crust: In a large bowl, whisk together the flour, sugar, and salt. Cut in the cold, cubed butter until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough just comes together. Form into a disc, wrap in plastic, and refrigerate for at least 30 minutes
- Blind Bake the Crusts: Preheat oven to 375°F (190°C). Roll out dough to about ⅛-inch thickness. Cut out 2.5-inch circles, press into a mini muffin or tart pan, prick bottoms with a fork, line with parchment, and fill with weights. Bake for 10-12 minutes, remove weights, and bake for another 5-7 minutes until golden. Cool on a wire rack
- Make the Lemon Curd Filling: In a double boiler, whisk together egg yolks, whole eggs, sugar, lemon juice, lemon zest, and salt. Continuously whisk for 8-10 minutes until thickened. Remove from heat and whisk in cold, cubed butter until smooth. Strain through a sieve and chill for at least 2 hours
- Assemble the Mini Lemon Tarts: Fill cooled tart shells with lemon curd, smoothing tops. Optionally garnish with lemon zest or berries. Refrigerate until ready to serve
Notes
Keep the ingredients cold for a flaky crust.
Don't overmix the dough to avoid a tough texture.
Find it online: https://onthatplate.com/mini-lemon-tarts/