Mini lemon tarts are a delicious, bite-sized dessert that packs a tangy, refreshing punch. These dainty tarts have a buttery, crisp pastry crust filled with smooth, velvety lemon curd. Though small in size, mini lemon tarts deliver huge citrus flavor in every bite. In this article, we’ll explore what makes mini lemon tarts so special, why they’re so popular, and how you can make perfect mini lemon tarts at home. We’ll also share serving suggestions, tips for advance preparation, and ideas for customizing these petite treats. Read on to learn all about making, baking, and enjoying these tiny yet mighty tarts.
What Makes Mini Lemon Tarts So Special?
Mini lemon tarts have several characteristics that set them apart from other desserts:
- Petite size – Each tart is just a couple bites, making them elegantly portioned.
- Big flavor – Tart lemon curd provides refreshing zing in a small package.
- Flaky crust – The buttery tart crust offers a crispy contrast to the smooth filling.
- Easy to eat – Their handheld size and lack of mess makes them simple to enjoy.
- Endless versatility – From elegant to casual, mini tarts work for any occasion.
With bold citrus flavor in an ideal single-serving size, it’s easy to see why mini lemon tarts are so beloved.
Why Mini Lemon Tarts Are Popular?
Mini lemon tarts have enduring popularity because they satisfy a craving for something refreshing and tangy, yet still indulgent. Their petite size gives you the satisfaction of an entire personal dessert. The elegant appearance also makes them ideal for entertaining and special events. People love that each dainty tart looks like a miniature work of art. Mini tarts are often served at weddings, baby showers, and tea parties because they feel refined and celebratory.
Recipe For Mini Lemon Tarts
Now that you know what makes these petite tarts so special, let’s get to the recipe so you can enjoy them any time.
Ingredients for the Tart Crust:
- 1 1⁄4 cups all-purpose flour
- 1⁄4 cup confectioners’ sugar
- 1⁄8 teaspoon salt
- 8 tablespoons (1 stick) cold unsalted butter, cut into pieces
- 1 egg yolk
- 1⁄2 teaspoon vanilla or almond extract
Ingredients for the Lemon Curd Filling:
- 3 large eggs plus 3 large egg yolks
- 1 cup granulated white sugar
- 1⁄3 cup fresh lemon juice (about 3 lemons)
- 1 tablespoon grated lemon zest
- 1⁄4 cup (1⁄2 stick) unsalted butter, softened
- Pinch of salt
How to Make the Perfect Tart Crust?
The secret to a tender, flaky crust is using cold butter and avoiding overworking the dough.
- In a food processor, pulse together the flour, confectioners’ sugar, and salt.
- Add the cold butter pieces and pulse just until mixture looks like coarse sand.
- In a small bowl, whisk together the egg yolk, vanilla or almond extract, and 1 tablespoon water.
- Drizzle the egg mixture into the food processor.
- Pulse just until the dough comes together. Do not overmix.
- Turn out the dough onto a lightly floured surface. Knead gently into a disk.
- Wrap tightly in plastic wrap and refrigerate for at least 1 hour.
Chilling the dough allows the flour to fully hydrate and the fats to firm up. This helps create a flaky crust that holds its shape.
How to Achieve the Perfect Lemon Filling?
Vibrant lemon curd that strikes the ideal sweet-tart balance starts with a few key tips:
- Use fresh lemon juice and zest for maximum flavor. Bottled juice lacks zing.
- Cook the curd gently so it thickens without curdling the eggs.
- Strain the curd after cooking for the smoothest texture.
- Let the curd fully cool before filling the tarts, so the crust doesn’t get soggy.
Follow the steps below and you’ll have vivid lemon curd every time.
Instructions for Assembling Mini Lemon Tarts
Once your ingredients are prepared, it’s time for the fun part – filling and baking your adorable mini tarts:
Bake the Tart Shells
- Preheat oven to 375°F. Spray a mini muffin tin with nonstick cooking spray.
- On a lightly floured surface, roll the chilled dough to 1⁄4 inch thickness. Cut out rounds using a 2-inch biscuit cutter, rerolling scraps as needed.
- Gently press the dough rounds into the muffin cups, creating small tart shells. Prick bottoms with a fork.
- Freeze for 15 minutes, then bake for 12-15 minutes until lightly golden. Let shells cool completely on a wire rack.
Make the Lemon Curd Filling
- In a heatproof bowl, whisk together the eggs, egg yolks, sugar, lemon juice, lemon zest, butter, and salt.
- Pour mixture into a saucepan and cook over medium-low heat.
- Whisk continuously until the curd thickens enough to coat the back of a spoon, about 10 minutes. Do not boil.
- Strain curd through a fine mesh sieve into a clean bowl. Let cool completely, then refrigerate until chilled.
Assemble the Tarts
- Spoon 1 tablespoon of lemon curd into each pre-baked tart shell.
- Refrigerate tarts at least 1 hour before serving to set the filling.
And that’s it – you now have a batch of professional-quality mini lemon tarts! The sweet-tart lemon curd paired with the crisp, buttery crust is sheer perfection.
Tips for Making Mini Lemon Tarts Your Own
While this classic recipe yields incredible results, don’t be afraid to put your own spin on these petite tarts!
- Swap in other citrus juice and zest like lime, grapefruit, or orange
- Mix into the curd: berries, herbs, spices, liqueurs, honey, etc.
- Top with fresh berries, citrus zest, edible flowers, or whipped cream
- Add food coloring to the curd for fun colors
- Use gluten-free flour blends for the crust
- Swap almond meal for the crust instead of flour.
Serving Suggestions for Mini Lemon Tarts
Now that your mini lemon tarts are ready to enjoy, here are some creative ways to serve them with style:
Fun Topping Ideas
- Fresh berries – Adorn your tarts with raspberries, blueberries, or sliced strawberries.
- Whipped cream – Add a dollop or piping of lightly sweetened whipped cream.
- Lemon zest – Sprinkle with finely grated lemon zest for a burst of citrus.
- Edible flowers – accent with a small flower like a viola or primrose.
Display Ideas
- Serve on a tiered dessert stand or glass cake pedestal to show off the tarts.
- Place each tart in mini paper cupcake liners for a pop of color.
- Nestle in hollowed lemon halves for a natural presentation.
- Stack on a vintage cake stand and surround with fresh greenery.
- Arrange on a dessert bar with other mini treats.
Finishing Touches
- Dust with powdered sugar using a small sieve for an elegant finish.
- Garnish your dessert table with lemon slices and sprigs of fresh mint.
- Package tarts in cellophane bags tied with ribbon for sweet party favors or gifts.
- Display a sign with the dessert name on a chalkboard or card.
FAQs About Making Mini Lemon Tarts
Can I Make Mini Tarts Ahead of Time?
Mini lemon tarts can be made 1-2 days in advance. Bake and fully cool the crusts, then store in an airtight container at room temperature. Make the curd up to 2 days ahead, chill, and fill the tarts right before serving.
What Kind of Lemons Should I Use?
Meyer lemons have a sweeter, more floral flavor. Regular Eureka lemons offer bold, bright acidity. Mixing some juice and zest from both types is ideal, but either will work.
Can I Use Different Crusts?
While shortbread or pâte sablée crusts are traditional, a graham cracker or gingersnap crust would also be delicious. Make sure to adjust any spices to complement the lemon.
How Long Do Mini Lemon Tarts Last?
Filled mini lemon tarts will last 2-3 days refrigerated. The crusts can be baked up to a week ahead and frozen for longer storage. The lemon curd keeps for up to a month frozen.
Conclusion: Mini Lemon Tarts
Mini lemon tarts are the perfect sophisticated yet unfussy dessert. Their complex, vibrant citrus flavor belies how effortless they are to make at home. Surprise guests with your new baking skills and whip up a batch for any special event. Let your creativity run wild playing with fillings, toppings, and arrangements. These bright little tarts are sure to be a new favorite treat.
Mini Lemon Tarts
Notes
· For a richer flavored crust, you can use brown sugar instead of granulated sugar.
· If you don't have fresh lemon juice, you can use bottled lemon juice, but the flavor won't be quite as bright.
· The leftover lemon curd can be stored in an airtight container in the refrigerator for up to a week. You can use it to fill cupcakes, cookies, or even eat it by itself!
· You can also blind bake the crusts if you prefer. To do this, line the tart shells with parchment paper and fill them with pie weights or dried beans. Bake for 10-12 minutes, then remove the weights and parchment paper and bake for an additional 2-3 minutes, or until the crust is golden brown.
Ingredients
- For the Crust:
- • ½ cup (1 stick) unsalted butter, softened
- • ¼ cup granulated sugar
- • 1 cup all-purpose flour
- • ¼ teaspoon salt
- For the Lemon Curd:
- • 1 tablespoon grated lemon zest
- • ¾ cup fresh lemon juice
- • ½ cup granulated sugar
- • ¼ teaspoon salt
- • 3 large eggs + 1 large egg yolk
- • 4 tablespoons unsalted butter, cubed
- Additional:
- • Cooking spray or butter for greasing the pan
- • Powdered sugar for dusting (optional)
Instructions
- • Crust
- In a food processor, pulse together flour, sugar, and butter until the mixture resembles coarse crumbs. If you don't have a food processor, you can use a pastry cutter or two forks to cut the butter into the flour until crumbly.
- Add a tablespoon of cold water or milk at a time until the dough just comes together. Be careful not to overmix, as this can make the crust tough.
- Press the dough evenly into the bottoms and up the sides of mini tart shells.
- Prick the bottom of the crust with a fork a few times to prevent them from puffing up while baking.
- Preheat oven to 375°F (190°C). Bake the crust for 10-12 minutes, or until lightly golden brown. Let cool completely before filling.
- • Filling
- In a medium bowl, whisk together eggs, sugar, lemon juice, and zest until smooth.
- Strain the mixture through a fine-mesh sieve to remove any any lumps.
- Pour the filling into the cooled tart shells.
- Bake for 15-20 minutes, or until the filling is set. The edges will be golden brown and the center will be slightly jiggly.
- Let the tarts cool completely at room temperature before serving.
Nutrition Facts
Mini Lemon Tarts
Serves: 4 persons
| Amount Per Serving: | ||
|---|---|---|
| Calories | 441 | |
| % Daily Value* | ||
| Total Fat 20 | 30.8% | |
| Saturated Fat 8 | 40% | |
| Trans Fat 0 | ||
| Cholesterol 0 | 0 | |
| Sodium 0 | 0 | |
| Total Carbohydrate 63 | 21% | |
| Dietary Fiber 1 | 4% | |
| Sugars 24 | ||
| Protein 4 | ||
| Vitamin A 0 | Vitamin C 0 | |
| Calcium 0 | Iron 0 | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Cheen Huaye
Executive Chef Marco Velasquez brings his unique, elevated Mexican cuisine to Cheen Huaye. A native of Mexico’s Yucatan Peninsula, Marco honed his skills in some of South Florida’s finest restaurants before opening his own restaurant.
At Cheen Huaye, you’ll experience authentic Yucatecan dishes made from fresh ingredients, to order. Our food has been praised by publications like the Miami New Times and continues to receive rave reviews from diners all over. So if you’re looking for a different take on Mexican food – one that’s still familiar yet exciting – come visit us at Cheen Huaye!