Description
Mini lemon tarts with a creamy lemon curd filling, topped with fresh blueberries and a dusting of powdered sugar. The perfect bite-sized treat for any occasion.
Ingredients
Scale
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup powdered sugar
- 3 egg yolks
- 1/2 cup granulated sugar
- 1/3 cup fresh lemon juice
- 1 tablespoon lemon zest
- A pinch of salt
- 1 cup fresh blueberries
Instructions
- Preheat oven to 350°F (175°C). Lightly grease mini tart pans and set aside.
- In a bowl, mix flour, powdered sugar, and salt. Cut in cold butter until crumbly. Press mixture into tart pans. Chill for 10–15 minutes.
- Bake crusts for 15–18 minutes until golden. Let cool completely.
- In a saucepan, whisk egg yolks, granulated sugar, lemon juice, and zest. Cook over low heat, stirring constantly until thickened (about 8–10 minutes).
- Strain the curd through a fine mesh sieve. Let it cool slightly.
- Fill each tart shell with lemon curd and top with fresh blueberries.
- Chill tarts in the fridge for at least 1 hour to set. Dust with powdered sugar before serving.
Notes
- Make the tart shells and lemon curd a day in advance for easy assembly.
- Use a mesh strainer to ensure a smooth curd texture.
- For a glossy finish, brush blueberries with a bit of warmed apricot jam.
Nutrition
- Serving Size: 1 mini tart
- Calories: 260
- Sugar: 18g
- Sodium: 50mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 95mg
Keywords: mini lemon tarts, lemon blueberry tart, lemon curd tart, summer desserts, tart recipe