Mini Lemon Flower Tarts
These delightful mini lemon flower tarts bring a touch of spring to your table. With a zesty lemon curd filling and charming flower-like design, they're perfect for any spring occasion.
Equipment
- 1 Saucepan
- 1 Mixing Bowl medium
- 1 Whisk
- 12 mini tart pans
Ingredients
Lemon Curd
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 3/4 cup sugar
- 3 large eggs
- 1/2 cup unsalted butter cubed
Tart Shells
- 1 1/4 cups all-purpose flour
- 1/4 cup sugar
- 1/2 cup unsalted butter cold and cubed
- 1/4 teaspoon salt
- 2-3 tablespoons cold water
Decoration
- Edible flowers or fresh herbs
Instructions
Prepare the Lemon Curd
- In a saucepan, combine lemon juice, lemon zest, sugar, and eggs. Whisk continuously over medium heat.
- Add butter cubes gradually, stirring until melted and the mixture thickens, about 10 minutes.
- Strain the curd through a sieve into a bowl. Cover and refrigerate until needed.
Make the Tart Shells
- In a mixing bowl, combine flour, sugar, and salt. Cut in butter until mixture resembles coarse crumbs.
- Add cold water gradually, mixing until dough forms. Chill for 20 minutes.
- Roll out dough, cut to fit mini tart pans, and bake at 350°F for 15 minutes or until golden.
Assemble the Tarts
- Fill cooled tart shells with lemon curd. Decorate with edible flowers or herbs.
Serve and Store
- Chill tarts for at least 1 hour before serving to allow curd to set.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
Pro Tips: Chill the dough before rolling to prevent shrinkage. Use a piping bag for neat curd filling. Ingredient Substitutions: Try lime or orange juice for a different citrus twist. How to Serve: Ideal at brunches or as a sweet treat at tea time. Storage & Freshness: Best served fresh, but can be stored in an airtight container in the fridge for up to 3 days. Make-Ahead Tips: Prepare lemon curd a day in advance to save time.