mini lemon tarts

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Here’s a simple recipe for making delicious mini lemon tarts:

Ingredients

For the tart crust:

  • 1 1/4 cups all-purpose flour
  • 1/2 cup unsalted butter, cold and cut into small pieces
  • 1/4 cup powdered sugar
  • 1 egg yolk
  • 1-2 tablespoons ice water

For the lemon filling:

  • 1 cup granulated sugar
  • 3 large eggs
  • 1/2 cup fresh lemon juice (about 2-3 lemons)
  • Zest of 2 lemons
  • 1/4 cup heavy cream

Instructions

Making the Tart Crust:

  1. Prepare the Crust:
    • In a food processor, combine the flour and powdered sugar. Add the cold butter and pulse until the mixture resembles coarse crumbs.
    • Add the egg yolk and pulse until the dough starts to come together. If needed, add ice water one tablespoon at a time until the dough forms a ball.
  2. Chill the Dough:
    • Flatten the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
  3. Preheat the Oven:
    • Preheat your oven to 350°F (175°C).
  4. Roll Out the Dough:
    • On a lightly floured surface, roll out the dough to about 1/8-inch thickness. Cut out circles using a round cutter to fit your mini tart pans (about 2-3 inches in diameter).
    • Press the dough circles into the mini tart pans, trimming any excess. Prick the bottoms with a fork.
  5. Bake the Crusts:
    • Place the tart pans on a baking sheet and bake for about 10-12 minutes, or until the crusts are lightly golden. Let them cool completely.

Making the Lemon Filling:

  1. Prepare the Filling:
    • In a medium bowl, whisk together the sugar, eggs, lemon juice, and lemon zest until well combined.
  2. Add Cream:
    • Stir in the heavy cream until smooth.
  3. Fill and Bake:
    • Pour the lemon filling into the cooled tart crusts. Bake at 350°F (175°C) for about 12-15 minutes, or until the filling is set and slightly firm to the touch.
  4. Cool and Serve:
    • Let the tarts cool completely before removing them from the pans. Optionally, dust with powdered sugar before serving.

Tips:

  • Make Ahead: Both the tart crusts and lemon filling can be made a day in advance. Store the crusts in an airtight container and the filling in the refrigerator.
  • Decorate: Garnish with fresh berries, mint leaves, or a dollop of whipped cream for an extra touch.

Enjoy your mini lemon tarts!

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