If you are looking for a quick and impressive dessert, that’s easy to make and stunning? You are in the right recipe! These mini tarts, with their crisp, buttery crust and vibrant lemon filling, are perfect! Trust me I can eat those every day, what makes them even better is that you can simply top them with whatever fruits or herbs you have in your kitchen. Fresh berries, a spring of mint, or a sprinkle of rosemary add a beautiful touch.
Also, these mini lemon tarts are perfect for any occasion, they will have your guests admiring your creative flair and baking skills.
INGREDIENTS :
For the Shells:
- . ½ cup unsalted butter, softened
- . ½ cup granulated sugar
- . 1 tsp vanilla extract
- . 1 ½ cups all-purpose flour
Lemon Curd Filling:
- . 3 large eggs
- . ¾ cup granulated sugar
- . 1 tbsp fresh lemon zest
- . ⅓ cup lemon juice
- . ½ cup unsalted butter, cubed
Equipment:
- 6 tartlet pans
INSTRUCTIONS :
For the Shells:
- Preheat the oven to 350°F (175°C). Grease 6, 4-inch tartlet pans with cooking spray and set aside.
- In a large mixing bowl, cream together the softened butter, sugar, and vanilla extract until well combined using a hand mixer.
- Add in the flour and fold with a spoon until a crumbly dough forms.
- Press the dough evenly into the tartlet pans, covering the bottom and sides. Trim any extra dough.
- Bake for 10-15 minutes, until the crusts turn golden brown. Let them cool for at least 15 minutes before removing from the pans.
For the Lemon Curd Filling:
- In a double boiler over medium heat, whisk together the sugar, lemon zest, eggs, and lemon juice. Keep whisking until the mixture thickens, about 10-15 minutes.
- Remove from heat and add the butter cubes a few at a time, whisking until fully melted and incorporated.
- Let the lemon curd cool to room temperature before filling the tart shells.
- Spoon the lemon filling into the cooled tartlet shells.
- Refrigerate for at least 2 hours before serving to allow the filling to set.
Enjoy your zesty and delicious lemon tarts!
