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Mini Lemon Tarts

Cook· Dessert

Mini Lemon Tarts TheCasualCraftlete.com

Summer is here and these Mini Lemon Tarts are the perfect bite of sweet and tart.  These rustic looking tarts are baked in a muffin tin and are very easy to make.  All fresh made from scratch ingredients.  They would be great at a garden or tea party!  Just add some fresh whipped cream and blueberries for added flavor.

Mini Lemon Tarts with fresh blueberries and whipped cream

 I just love making recipes from scratch.  Not only do I love made from scratch, but I love fresh ingredients and this recipe is exactly that.  I used fresh lemons and blueberries.  The smell is so amazing.  I also made fresh whipped cream for topping the mini tarts.  Don’t think that made from scratch has to take all day.  This recipe is very easy to make!

Mini Lemon Tart Recipe

Mini Lemon Tarts
 
Recipe Type: Mini Lemon Tarts
Author: Katie @ The Casual Craftlete
Prep time:
Cook time:
Total time:
Serves: 8-12 tarts
Ingredients
  • Tart Shells:
  • 1/2 stick cold butter
  • 1 1/3 cups flour
  • 1/2 tsp kosher salt
  • 4-5 Tbsp ice water
  • Lemon Curd Filling:
  • 6 egg yolks
  • 1 cup granulated sugar
  • 6 Tbsp butter, cut into pieces
  • 1/2 cup lemon juice (about 4 lemons)
  • 1 1/2 Tbsp lemon peel grated
  • Whipped Cream:
  • 1 small carton of heavy whipping cream
  • 3 Tbsp granulated sugar
  • 1/2 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.
 

 YOU MIGHT ALSO LIKE MY CLASSIC HOMEMADE STRAWBERRY PIE

Classic Homemade Strawberry Pie The Casual Craftlete

Link Parties

Comments

  2. Rebecca @ Dorm Room Baker says

    Desserts from scratch are always the best! These tarts are adorable, I love the dollops of whipped cream and the blueberries on top! It’s also really cool that you can make them in muffin tins :).

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