Mini Berry Tarts with Lemon Curd! Bite sized, easy to make and perfect for sharing with friends. The pastry shells are made with a new wheat flour and almond flour blend, so they are absolutely delicious!
Spring is just around the corner! I can feel it!
It’s supposed to be 55 degrees here in Wisconsin this weekend! 55 degrees! Most of the snow has melted away and I cannot wait for warmer weather.
Recently, I was at the grocery store, and I usually just go right by the berries because they usually don’t look great and I don’t want to spend $$$ for mediocre looking (and tasting) berries. . but this week, the berries looked great and didn’t cost me an arm and a leg!
We love berries so much and can’t wait for summer! Usually, around this time of the year, I can start to see the produce looking better and I couldn’t resist! This is just a sneak peek of what’s to come for this summer!
I also had this brand new bag of flour from White Lily! It’s their brand new Wheat and Almond Flour blend!
Enriched all purpose wheat flour with blanched almonds! What a great idea, right?! The Wheat & Almond Flour Blend is made with Shepherd’s Grain® wheat to give delicious flavor to all of your sweet and savory baked goods. You can substitute this flour blend for traditional all-purpose flour in all of your recipes for a rich flavor that is moist in texture, with subtle and delicious hints of almond.
I loved this flour so much and am baking cookies next! Be sure to check out the website to learn more and while you’re there, check out White Lily’s beautiful new website and video! You might see someone there you recognize!!
I whipped up some lemon curd, made my pastry shells and went to work! Baking really is so therapeutic for me and fun. My kids helped me roll this dough out and cut the pastry rounds.
These mini berry tarts would be perfect for a party, having friends over or any type of entertaining. My kitchen renovation is almost finished so soon, I’m going to have some friends over and these tarts are definitely on my list to bake again and serve!
My kitchen design team got to gobble these up and they loved them! If you like lemon, you will love these mini tarts! I hope you enjoy and make these soon!
Mini Berry Tarts with Lemon Curd
Ingredients
For the lemon curd:
- 1/2 stick (4 tablespoons) unsalted butter cut into small pieces
- 3 large eggs + 1 egg yolk
- 1/4 cup granulated sugar + more if desired
- 1/2 cup freshly squeezed lemon juice or juice from 2 large sized lemons
- 1/2 tablespoon lemon zest optional for more lemon flavor
- 1/2 teaspoon lemon extract
For the tart shells:
- non- stick baking spray
- 1 stick (8 tablespoons) cold unsalted butter cut into small pieces
- 1/4 cup granulated sugar
- 1 cup all purpose flour plus more for dusting
- 1/8 teaspoon salt
- 2 tablespoons water + more if needed
To serve:
- assortment of fresh berries: blueberries, raspberries and blackberries
Instructions
For the lemon curd:
- Double boiler method: Fill a pot ⅓ full of water and place on medium low heat on the stove. Adjust the heat so the water is gently simmering and not more. Using a heatproof bowl, combine the butter, eggs, sugar, lemon juice, lemon zest and lemon extract. Place the bowl on the pot, checking to make sure that the bottom does not touch the water.
- Stir continuously using a whisk for about 10 to 15 minutes, or until the mixture has thickened and has become a custard-like consistency. Taste and adjust any ingredients as needed (more sugar). Remove the bowl from the heat and allow the lemon curd to cool. You can even place in the refrigerator while you are making the tart shells.
For the tart shells:
- Preheat your oven to 325 degrees. Spray your mini muffin tin generously with non-stick baking spray. Set aside.
- Using your stand mixer on medium-low speed, beat together the butter and sugar until just combined, for about 30 seconds. Add in the flour and salt, and beat together again for about one minute. Add in the water and raise the speed to medium-high, mixing until a dough forms, for a few minutes.
- Using a lightly floured work surface, roll out dough to about 1/4 inch thickness. Using a 2 1/2 inch biscuit or cookie cutter, cut out the shells, (continuing to roll the dough scraps together and roll out again until you have all 24 shells). Gently place each one into the muffin tin cups, pressing gently to fill the bottoms and up the sides a bit. Bake for about 20 minutes, or until light golden brown. Let cool before removing from the muffin tin.
To serve:
- Using a piping bag fitted with a tip or a small spoon, fill each tart shell with some lemon curd and top with a berry or berries. Serve on a platter and enjoy!
Disclosure: This is a sponsored post in partnership with White Lily Flour. All opinions expressed here are 100% my own. Thank you for supporting me in working with the brands and products that I love and use.
Oooh, that flour looks really cool. I want to get me some! Blanched ground almonds bake up so well. And lemon curd is just one of those super addictive fillings. Such a great idea!
I’m also excited about the gradually warming temps. Enough of these snow mountains! Let’s get some melting going on!
Desserts like this really make me think of spring – lemon is such a spring flavour, isn’t it. These would be really nice to make for mother’s day too!
I’m really hoping for an early spring too, even though this winter has been relatively mild! These tarts look perfect to channel that weather with, Alice! Love the addition of lemon curd!
I LOVE anything with lemon curd. Like, I could eat lemon curd just by itself. BUT, when you add those gorgeous fresh berries and crunchy tart shells? EVEN BETTER! I totally need to try that new flour blend!!
Pinned!
These tarts are adorable AND look seriously delicious, Alice! I LOVE lemon curd anything, so turned into bite sized tarts is totally up my ally! These make me very excited for spring! Can’t wait to see those cookies, because I am assuming you are going to share. 😉 Cheers, friend!
P.S. Pinned!
Looking at these cuties, I’m very excited about berry season! Pinning!
So strange reading your intro as it’s going to be autumn (fall) here next week. Opposite to you! Love the idea of these gorgeous little tarts though; as we’re moving away from Summer fruit season I might have to use some frozen berries or possibly switch it up with a different fruit, but the perennial lemon curd is making my mouth water. Cannot wait to try these! Enjoy the start of Spring lovely xxx
Beautiful little tarts, Alice! And I saw 54° for Saturday here, too. Woot!!!
These little tarts are putting me in the mood for summer! Especially those vibrant berries! Love this!
I can’t wait until summer too! I’ve had enough with grey skies, dreary days, endless rain. Bring on the sun! And bring on the deliciously adorable mini tarts! These are gorgeous, Alice. And they’re one of my favourite desserts. Lemon curd, pastry, berries, what’s not to love?
Delightful treats! I can dish up lemon curd and eat it straight, but these tiny tarts look fabulous. Love the idea of the almond/wheat flour combo, too. Thanks!
Adorable little tarts, Alice!
I love mini desserts and tart with lemon curd looks way too delicious!! Makes me crave summer now!
I’m very jealous … I’ll have to wait for a good few months before I see any berries I will not be disappointed by!
Yay for spring! We had snow here yesterday but hopefully it melts away this weekend too. These tarts are SO pretty! I love seeing all these fresh berries – they sound perfect with the lemon curd!
It’s going to be 63 in Des Moines … time to get crazy!! Haha. Hope you are enjoying your time in Florida. These tarts look delish! 🙂
These mini berry tarts look amazing- I just checked the weather and it looks like it’s gonna be upper 50s! Cannot wait for that spring weather 🙂
I have a soft spot for lemon curd – say lemon curd and I’ll eat it! Top that with fresh berries and you’ve got a masterpiece right here.
I can’t wait for Spring! It’s 52 degrees here too so it’s coming soon. Love these mini tarts! Hope you are having a great time in Miami!
wow love these cute tarts! and that flour mix sounds wonderful!
Can you please say what exactly 1/2 a stick of butter is? Is it a 1/2 cup? These are so lovely!
Hi Andy! Sorry! It’s indicated on the package but you are right, I should include it too! a 1/2 stick is 4 tablespoons, or a 1/4 cup. I hope you like the tarts! 🙂
Thank you dear HipFoofieMom!! For some reason I have this fancy butter from the farmer’s market that is not pre measured in the sticks. I was being lazy. Anyway I guessed and my lemon curd came out DIVINE! I’m never buying lemon curd again. I could kiss you for this recipe. I’m going to make the pastry today! xoxx
I could kiss YOU for this comment!!! You just made my day!!! Thank you!! Hope you enjoy it! By the way, what flour are you using? These came out like almost like the texture of a shortbread cookie, which I loved! Thought it worked well with the lemon curd! Hope you like it! 🙂
I love them!! I didn’t have that type of flour so I mixed 3/4 c of flour + 1/4 c of almond meal. I usually make a mini cheesecake crust with those ingredients so it worked perfectly!
Hooray!!! Thanks you for sharing!!! 🙂
Is the dough supposed to be really wet? I’ve tried this recipe (delish by the way) twice. Once with all purposes flour, and also with the flour blend. The mixed flour blend became like cake batter. What am I doing wrong?
hi Christina! you used the White Lily Wheat & Almond Flour Blend, the bag shown above? that should not have happened. There’s a photo of how your dough should look once you’re cutting out with the cookie cutters but no, this is not a really wet dough. I know this may seem like an odd question but where do you live? what is the temp like in your kitchen when you’re making the dough? are you using really cold butter and only 2 tablespoons of water? and are you using a stand mixer or pastry blender and doing this by hand? all of these factors affect the dough. and by the way, I’m so happy that you’ve made these twice before!