Mini Lemon Tarts
Mini Lemon Tarts combine crisp, buttery shells with smooth, vibrant lemon curd and a light cream cheese topping. Each layer has its own role, the shell adds texture, the curd brings bright citrus flavor, and the topping softens the sweetness. The result is a balanced dessert that feels fresh and refined without being overly sweet.
Print
Pin
Servings: 6 tarts
Calories: 666kcal
Equipment
- Digital kitchen scale
- Stand mixer or hand mixer and a large mixing bowl
- 6 fluted tart tins 4-inch (10cm) in diameter
- Rolling Pin
- Saucepan
- Piping bags
- Fine mesh strainer
- 1 Mixing bowl
Ingredients
Tart Shells
- 100 g unsalted butter at room temperature
- 60 g powdered sugar
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 egg beaten
- 200 g all-purpose flour
Lemon Filling
- 5 egg yolks
- 100 g fresh lemon juice
- Zest of 1 lemon
- 100 g white sugar
- 10 g cornstarch
- 110 g unsalted butter cold
Topping
- 150 g cream cheese
- 1 teaspoon vanilla extract
- 30 g powdered sugar
- 40 g heavy whipping cream
Instructions
Making the Tart Shells
- In a stand mixer fitted with a paddle attachment, or using a hand mixer and a mixing bowl, beat the butter, powdered sugar, salt, and vanilla extract until smooth and pale.
- Gradually add the beaten egg, a little at a time, beating well after each addition.
- Add the flour and mix on low just until no dry ingredients remain and a soft dough forms.
- Divide the dough into six equal portions and flatten each into a disc. Wrap in plastic wrap and refrigerate until firm but still pliable (will take about 10 minutes in the freezer). The dough can be refrigerated for up to 4 days or frozen for up to 2 months.
- Roll out one piece of dough at a time between two sheets of parchment paper to ⅛ inch (3 mm) thick. Place it into the tart pans and trim any excess.
- Prick the tart bottoms with a fork and freeze the tart shells while the oven preheats to 375F (190C).
- Bake for 20–25 minutes, or until the tartlets are golden brown. Remove from the oven and allow them to cool completely before assembling.
Making the Lemon Curd
- In a saucepan, combine all the ingredients except the butter.
- Cook over medium-low heat, whisking continuously, until the mixture thickens to a pudding-like consistency. Do not let the curd boil.
- Remove from the heat and stir in the cold butter until fully melted and incorporated. If desired, pass the curd through a fine-mesh sieve to remove the zest and any small bits of cooked egg for a smoother texture.
- Transfer the mixture to a piping bag, seal it tightly, and let it cool to room temperature, or pour it into a clean bowl and cover with plastic wrap, pressing the wrap directly onto the surface of the curd.
- Fill the cooled shells with the lemon curd and refrigerate for 1 hour.
- Before serving, place all the topping ingredients in a bowl and whip to stiff peaks. Pipe onto the chilled tartlets and serve.
Video
Notes
Stored in an airtight container in the refrigerator for up to 4 days.
Store unfilled tart shells at room temperature in an airtight container for up to 2 days, or in the refrigerator for up to 4 days.
The dough can be frozen for up to 2 months, then thawed in the refrigerator overnight or at room temperature until pliable before rolling out.
The lemon curd can be stored in the refrigerator for up to 4 days.
Nutrition
Nutrition Facts
Mini Lemon Tarts
Serving Size
1 tart
Amount per Serving
Calories
666
% Daily Value*
Fat
44
g
68
%
Saturated Fat
26
g
163
%
Trans Fat
1
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
12
g
Cholesterol
297
mg
99
%
Sodium
943
mg
41
%
Potassium
129
mg
4
%
Carbohydrates
58
g
19
%
Fiber
1
g
4
%
Sugar
17
g
19
%
Protein
9
g
18
%
Vitamin A
1565
IU
31
%
Vitamin C
6
mg
7
%
Calcium
67
mg
7
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @sugarpursuit or tag #sugarpursuit!