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!
- ½ stick unsalted butter, cut into small pieces
- 3 eggs + 1 egg yolk
- ¼ cup granulated sugar + more if needed
- ½ cup freshly squeezed lemon juice, or juice from 2 large sized lemons
- ½ tablespoon lemon zest
- ½ teaspoon lemon extract
- non- stick baking spray
- 1 stick cold, unsalted butter, cut into small pieces
- ¼ cup granulated sugar
- 1 cup White Lily Wheat & Almond Flour Blend, plus more for dusting
- ⅛ teaspoon salt
- 2 tablespoons water + more if needed
- assortment of fresh berries: blueberries, raspberries and blackberries
- 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 minutes 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 to cool. You can even place in the refrigerator while you are making 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 ¼ inch thickness. Using a 2½ 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.
- 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.