Description
Mini lemon tarts are a delightful treat. Sweet blueberries complement the bright lemon curd filling.
Ingredients
Units
Scale
- 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