Description
These Mini Lemon Tarts feature a buttery crust filled with a zesty lemon filling that perfectly balances sweetness and tartness. Finished with a dusting of powdered sugar and optional fresh berries, they are a delightful dessert that will impress your guests!
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup powdered sugar
- ½ cup unsalted butter, softened
- 1 large egg yolk
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 cup granulated sugar
- 3 large eggs
- ½ cup freshly squeezed lemon juice (about 2–3 lemons)
- 1 tablespoon lemon zest
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
- Powdered sugar for dusting
- Fresh berries (optional)
- Mint leaves (optional)
Instructions
- In a large mixing bowl, combine 1 ½ cups of all-purpose flour and ½ cup of powdered sugar. Whisk until well blended.
- Add ½ cup of softened unsalted butter to the flour mixture. Using a pastry cutter or your fingers, mix until the mixture resembles coarse crumbs.
- In a small bowl, whisk together 1 large egg yolk, 1 teaspoon of vanilla extract, and ¼ teaspoon of salt. Add this mixture to the flour and butter mixture.
- Mix until it forms a dough. If too crumbly, add a teaspoon of cold water at a time until it holds together.
- Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat your oven to 350°F (175°C).
- On a lightly floured surface, roll out the chilled dough to about ¼ inch thick.
- Using a round cookie cutter or glass, cut out circles of dough slightly larger than your mini tart pans (about 3-4 inches in diameter).
- Gently press each dough circle into the mini tart pans, covering the bottom and sides. Trim excess dough.
- Prick the bottom of each tart shell with a fork to prevent puffing.
- Place the tart pans on a baking sheet and bake for 15-20 minutes, or until edges are lightly golden. Let cool completely in the pans.
- In a medium mixing bowl, combine 1 cup of granulated sugar and 3 large eggs. Whisk until smooth and pale.
- Add ½ cup of freshly squeezed lemon juice and 1 tablespoon of lemon zest.
- Pour in ¼ cup of heavy cream and 1 teaspoon of vanilla extract. Whisk until well combined and smooth.
- Carefully pour the lemon filling into each cooled tart shell, filling them about ¾ full.
- Bake the filled tarts in the oven for an additional 15-20 minutes, or until the filling is set but still slightly jiggly in the center.
- Remove from the oven and let cool completely before removing from the tart pans.
- Dust the cooled tarts with powdered sugar.
- Optionally, top with fresh berries and mint leaves for an extra touch.
Notes
- Ensure the tart shells are completely cooled before adding the filling to prevent it from cooking too quickly.
- You can adjust the sweetness of the filling by adding more or less sugar according to your taste.
- Prep Time: 30 minutes
- Cook Time: 35-40 minutes