Mini lemon tarts are the perfect balance of tangy and sweet, with a creamy lemon filling and a buttery, flaky crust. They’re ideal for parties, gatherings, or simply a delightful dessert to enjoy at home. Easy to make and even easier to eat, these mini tarts are sure to impress!
Ingredients:
For the Tart Crust:
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cut into small pieces
- 1/4 cup powdered sugar
- 1/4 teaspoon salt
- 1 egg yolk
- 1-2 tablespoons cold water
For the Lemon Filling:
- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup freshly squeezed lemon juice (about 3-4 lemons)
- Zest of 2 lemons
- 1/4 cup heavy cream
- 2 tablespoons unsalted butter, melted
Optional Toppings:
- Powdered sugar for dusting
- Fresh berries (raspberries, blueberries, or strawberries)
- Whipped cream
- Mint leaves
Instructions:
Prepare the Tart Crust:
- In a food processor, combine the flour, powdered sugar, and salt. Pulse a few times to mix.
- Add the chilled butter pieces and pulse until the mixture resembles coarse crumbs.
- Add the egg yolk and pulse until combined.
- Gradually add the cold water, 1 tablespoon at a time, and pulse until the dough starts to come together.
- Turn the dough out onto a lightly floured surface and gather it into a ball. Flatten it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Make the Lemon Filling:
- In a medium mixing bowl, whisk together the eggs and granulated sugar until smooth.
- Add the lemon juice, lemon zest, heavy cream, and melted butter. Whisk until fully combined.
Assemble and Bake:
- Preheat your oven to 350°F (175°C).
- Roll out the chilled dough on a lightly floured surface to about 1/8-inch thickness.
- Using a round cookie cutter (or a glass), cut out circles of dough and gently press them into a mini tart pan or muffin tin. Make sure to press the dough evenly into the bottom and sides of each cavity.
- Fill each tart crust with the lemon filling, about 3/4 full.
- Bake in the preheated oven for 15-20 minutes, or until the filling is set and the crust is golden brown.
- Remove from the oven and let the tarts cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Serve:
- Once the tarts are completely cooled, dust them with powdered sugar if desired.
- Garnish with fresh berries, a dollop of whipped cream, or a mint leaf for an extra touch of elegance.
Tips
- If you don’t have a food processor, you can make the tart crust by hand using a pastry cutter or your fingertips to cut the butter into the dry ingredients.
- These mini lemon tarts can be stored in an airtight container in the refrigerator for up to 3 days. Enjoy them chilled or at room temperature.
Enjoy!
Indulge in the refreshing taste of these mini lemon tarts, a delightful treat that will brighten up any occasion!
Share Your Creations!
Have you tried this Mini Lemon Tarts recipe? We’d love to see your results! Share your photos and any creative toppings you used in the comments below. Happy baking! 🥧✨
