Cute Mini Lemon Curd Tarts

When it comes to desserts, few things can rival the bright, zesty delight of lemon-based treats. Lemon desserts have a unique ability to awaken the senses with their refreshing flavors and lively aromas. The tangy sweetness of lemon curd, paired with a buttery crust, creates a harmonious balance that is simply irresistible. Among the myriad of lemon desserts, the mini lemon curd tart stands out as an elegant and charming option, perfect for any occasion.

Cute Mini Lemon Curd Tarts

Delight in the charming world of mini lemon curd tarts! These petite desserts combine a buttery, flaky crust with a bright, tangy lemon curd that'll awaken your taste buds. Perfect for any occasion, these tarts are visually stunning and guilt-free treats that allow everyone to indulge. Follow our step-by-step guide to make these adorable tarts from scratch and impress your friends and family. Ready to bake? #LemonTarts #Dessert #BakingRecipe #SweetTreats #Foodie #Yummy #MiniTarts

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Ingredients

For the Tart Shells:

1 ½ cups all-purpose flour

½ cup powdered sugar

½ cup unsalted butter, cold and diced

1 large egg yolk

2-3 tablespoons cold water

A pinch of salt

For the Lemon Curd:

½ cup fresh lemon juice (about 2-3 lemons)

Zest of 2 lemons

½ cup granulated sugar

3 large eggs

½ cup unsalted butter, cut into pieces

For Garnish:

Whipped cream (optional)

Lemon slices or zest for decoration

Fresh mint leaves (optional)

Instructions

Prepare the Tart Shells:

- In a large mixing bowl, combine the flour, powdered sugar, and a pinch of salt.

- Add the cold, diced butter and mix using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

- Stir in the egg yolk and add cold water, one tablespoon at a time, until the dough holds together.

- Wrap the dough in plastic wrap and refrigerate for about 30 minutes.

Preheat the Oven:

- Preheat your oven to 350°F (175°C).

Roll and Shape the Dough:

- On a lightly floured surface, roll out the chilled dough to about 1/8 inch thick.

- Cut out circles using a round cookie cutter and fit them into a mini muffin tin, pressing the dough into the bottom and sides to form mini tart shells.

Blind Bake the Tarts:

- Prick the bottoms of the tart shells with a fork to prevent puffing.

- Line each shell with parchment paper and fill with pie weights or dried beans.

- Bake in the preheated oven for 12-15 minutes, or until lightly golden. Remove weights and parchment, and bake for an additional 5 minutes if necessary. Let cool completely.

Prepare the Lemon Curd:

- In a medium mixing bowl, whisk together the lemon juice, lemon zest, granulated sugar, and eggs until combined.

- Cook the mixture over a double boiler, stirring constantly, until it thickens and coats the back of a spoon (about 10 minutes).

- Remove from heat and whisk in the butter pieces until melted and smooth. Allow to cool slightly.

Fill the Tarts:

- Once cooled, spoon the lemon curd into the cooled tart shells, filling them generously but avoiding overflow.

- Refrigerate the mini tarts for at least 1 hour to set the lemon curd.

Serve & Garnish:

- Just before serving, add a dollop of whipped cream on top of each tart if desired.

- Garnish with lemon slices or zest, and a sprig of fresh mint.

Prep Time: 45 minutes | Total Time: 2 hours | Servings: 12 mini tarts