Mini Lemon Tarts
Author: 
Recipe type: Mini Lemon Tarts
Prep time: 
Cook time: 
Total time: 
Serves: 8-12 tarts
 
Ingredients
  • Tart Shells:
  • ½ stick cold butter
  • 1⅓ cups flour
  • ½ tsp kosher salt
  • 4-5 Tbsp ice water
  • Lemon Curd Filling:
  • 6 egg yolks
  • 1 cup granulated sugar
  • 6 Tbsp butter, cut into pieces
  • ½ cup lemon juice (about 4 lemons)
  • 1½ Tbsp lemon peel grated
  • Whipped Cream:
  • 1 small carton of heavy whipping cream
  • 3 Tbsp granulated sugar
  • ½ tsp vanilla extract
Instructions
  1. For tart shells: In a large bowl using a pastry cutter or two forks - mix butter, flour and salt until dough becomes crumbly. Add water 2 tablespoons at a time until consistency is smooth. Wrap dough in plastic wrap and chill for 30 minutes.
  2. While the dough is chilling, Combine all filling ingredients in a non-stick saucepan. Cook over medium-low heat, stirring constantly until butter is melted and mixture thickens slightly, Do not allow filling to boil. Remove from heat, transfer to a bowl and cool.
  3. Preheat over to 400 degrees F. Roll out dough on cutting board and cut 3" circles using a scalloped cookie/doughnut cutter. Place into greased cupcake pan, pressing sides of dough to fit.
  4. Pour filling into dough cups and bake 15 to 18 minutes, Let cool,
  5. In a stand mixer, whip the cream, sugar and vanilla until stiff. Top the tarts with whipped topping and garnish with fresh blueberries.
Recipe by Purely Katie at https://www.purelykatie.com/mini-lemon-tarts/