Mini lemon tarts with blueberries are dessert that looks like you planned ahead when really you made them in under an hour with three ingredients. So good. The lemon curd carries the flavor here, so buy a good jar rather than scraping the bottom of whatever is in the back of the fridge. Blueberries on top balance the tartness and look presentable without any effort. These work for a dinner party platter or Tuesday afternoon snacking equally well.
How to Make Lemon Blueberry Tarts
Handle the dough minimally
Work quickly when cutting and pressing the pie crust. Overworked dough gets tough and shrinks in the tin. Press each round in gently rather than stretching it; if it tears, patch it with a scrap rather than re-rolling.
Lemon curd quality
Supermarket lemon curd varies widely. Look for one with a short ingredient list and real butter. If the jar tastes too sweet and not tart enough, stir in a teaspoon of fresh lemon zest before filling the shells. 
Cooling the shells before filling
Let the baked shells cool completely before adding curd. Warm pastry makes the curd slide and pool. Fill them close to serving time so the shells stay crisp rather than softening from the moisture.
Lemon Blueberry Tarts
- Total Time: 20 minutes
- Yield: Makes 12 1x
- Diet: Omnivore
Description
Mini lemon tarts are a delightful treat. Sweet blueberries complement the bright lemon curd filling.
Ingredients
- prepared pie crust
- 1 cups (237 ml) lemon curd or lemon pie filling
- 0.5-1 cups (118-237 ml) blueberries
Instructions
- Preheat the oven to 375°F. Lightly grease a 12-cup mini muffin tin with butter or cooking spray.
- Unroll the pie crust on a lightly floured surface. Use a 2-inch round cutter to stamp out circles, gathering and gently re-rolling the scraps once to get enough rounds. Handle the dough as little as possible to keep it tender.
- Press each round into a muffin cup, gently shaping it against the bottom and sides. Prick the bottom of each shell once or twice with a fork to prevent puffing.
- Bake for 8-12 minutes until the shells are light golden brown and feel dry to the touch. The edges may be slightly darker than the centers.
- Remove from the oven and let the shells cool completely in the tin, about 15 minutes. Cooling is important because warm shells will melt the lemon curd and make the tarts soggy.
- Carefully pop the cooled shells out of the tin. Spoon about 1 teaspoon of lemon curd into each shell, filling them to just below the rim.
- Top each tart with 2-3 fresh blueberries, pressing them gently into the curd. Serve at room temperature or chilled.
Notes
- For a more intense lemon flavor, add a teaspoon of lemon zest to the lemon curd.
- If you don’t have a cookie cutter, use a small glass or jar to cut out the pie crust rounds.
- Store baked tart shells in an airtight container at room temperature for up to 2 days before filling.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 tart
- Calories: 200
- Sugar: 20
- Sodium: 50
- Fat: 10
- Saturated Fat: 5
- Unsaturated Fat: 5
- Carbohydrates: 25
- Fiber: 2
- Protein: 2
- Cholesterol: 10
Frequently Asked Questions
Can I make the tart shells ahead of time?
Yes. Bake and cool them, then store in an airtight container at room temperature for up to two days. Fill them just before serving so they stay crisp.
What can I use instead of lemon curd?
Lime curd, passion fruit curd, or even a thick vanilla pastry cream all work well in these shells. Keep the filling thick so it doesn’t run.
How do I keep the pastry from shrinking in the muffin tin?
Don’t stretch the dough when pressing it in. Let gravity do the work. Pricking the bottoms with a fork also helps. If shrinking is a big issue, chill the filled tin for 10 minutes before baking.
how is this a recipe. everything is premade