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Mini Tarts with Lemon Curd

Mini Tarts with Lemon Curd
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Mini Tarts with Lemon Curd are elegant, bite-sized desserts featuring a crisp, buttery crust filled with smooth, tangy lemon curd. Perfect for any occasion, these tarts provide a refreshing balance of sweet and tart citrus flavor with simple, pantry-friendly ingredients and minimal baking skills required.

Ingredients

Scale

Tart Crust

  • 1 ¼ cups all-purpose flour
  • ½ cup unsalted butter, cold and cubed
  • ¼ cup granulated sugar
  • 1 large egg yolk

Lemon Curd

  • ½ cup fresh lemon juice
  • 1 tsp lemon zest
  • ¾ cup granulated sugar
  • 2 large eggs
  • 4 tbsp unsalted butter

Instructions

  1. Prepare the tart dough: Whisk the flour and sugar together in a large bowl. Cut in cold, unsalted butter until the mixture resembles coarse crumbs. Add the egg yolk and mix until the dough just comes together. Wrap in plastic wrap and chill for at least 30 minutes to firm up.
  2. Make the lemon curd: In a saucepan, whisk together lemon juice, zest, sugar, and eggs over low heat. Stir continuously until the curd thickens and coats the back of a spoon. Remove from heat and whisk in butter until smooth. Pour into a bowl and cover with plastic wrap touching the surface to prevent skin formation. Chill until set.
  3. Roll and shape the tart shells: Preheat your oven to 350°F (175°C). Roll out the chilled dough on a lightly floured surface to about 1/8 inch thick. Cut circles slightly larger than your mini tart pans or muffin tins. Gently press the dough into the pans and trim excess. Prick bases with a fork to prevent puffing.
  4. Blind bake the tart shells: Line the tart shells with parchment paper and fill with pie weights or dried beans. Bake for 12-15 minutes until edges are golden. Remove weights and parchment, then bake an additional 5 minutes to fully cook the base. Let cool completely.
  5. Fill and chill: Once cool, spoon or pipe the chilled lemon curd into each tart shell. Smooth the top if needed. Chill the filled tarts for at least 1 hour to allow the curd to firm up nicely before serving.

Notes

  • Use cold butter to keep the dough flaky rather than greasy or tough.
  • Don’t over-mix dough; stir just until combined to avoid a dense crust.
  • Chill tart shells thoroughly to prevent shrinkage during baking.
  • Double strain lemon curd for an extra smooth and silky texture.
  • Store curd separately if making ahead; keep in the fridge until filling the tarts.

Nutrition

Keywords: Mini tarts, Lemon curd, Citrus dessert, Bite-sized dessert, Easy baking, Party dessert, Tart recipe

Find it online: https://mealsbylina.com/mini-tarts-with-lemon-curd/