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Mini Berry Tarts with Lemon Curd

Recipes makes 24 mini tarts
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dessert
Servings: 24
Author: Hip Foodie Mom

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!