Imagine a dessert so irresistible that it fits perfectly in the palm of your hand, bursting with vibrant berries and silky lemon curd. These Mini Tarts with Lemon Curd Berries are not just a treat; they're a miniature culinary masterpiece that will transform your ordinary dessert experience into an extraordinary gastronomic adventure. Whether you're hosting a fancy brunch, planning a delicate afternoon tea, or simply craving something spectacular, these tiny tarts promise to elevate your dessert game with their perfect balance of tangy and sweet.
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 tarts
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup powdered sugar
- 1/4 teaspoon salt
- 1/4 cup lemon juice
- 1 cup granulated sugar
- 3 large eggs
- 1 cup mixed berries (strawberries, blueberries, raspberries)
Instructions
- Prepare the tart crust by combining softened butter, powdered sugar, and salt in a mixing bowl. Cream together until light and fluffy.
- Gradually add all-purpose flour to the butter mixture, mixing until a soft dough forms. Wrap the dough in plastic wrap and refrigerate for 30 minutes to firm up.
- Preheat the oven to 350°F (175°C). Grease a 12-cup mini tart pan or mini muffin tin with butter or non-stick spray.
- Remove the dough from the refrigerator and roll out to approximately 1/8 inch thickness. Cut small circles slightly larger than the tart pan cavities.
- Gently press the dough circles into each tart cavity, ensuring they cover the bottom and sides evenly. Trim any excess dough.
- For the lemon curd, whisk together granulated sugar, eggs, and lemon juice in a saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
- Remove the lemon curd from heat and strain through a fine-mesh sieve to remove any lumps. Let cool to room temperature.
- Blind bake the tart shells in the preheated oven for 10-12 minutes until light golden. Remove and let cool completely.
- Once cooled, fill each tart shell with the prepared lemon curd, leaving a small space at the top.
- Wash and pat dry the mixed berries. Arrange fresh berries on top of the lemon curd in an attractive pattern.
- Optionally, dust the tarts with additional powdered sugar just before serving for added sweetness and presentation.
- Refrigerate the tarts for at least 1 hour to allow the lemon curd to set and flavors to meld together.
- Serve chilled and enjoy these delightful mini tarts with fresh berries and tangy lemon curd.
Tips
- Keep your butter cold but softened for the perfect tart crust texture.
- Chill the dough before rolling to prevent shrinkage during baking.
- Use a fine-mesh strainer when making lemon curd to ensure a smooth, silky consistency.
- Pat berries dry to prevent excess moisture from making your tart shells soggy.
- For a professional touch, use a piping bag to fill tart shells with lemon curd for even distribution.
- Don't overfill the tart shells - leave a little space for the berries on top.
- Experiment with different berry combinations to create your unique flavor profile.
- Store tarts in the refrigerator and consume within 2-3 days for the best taste and texture.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 3g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 75mg
