Mini Lemon Raspberry Tarts
55 min
|
intermediate
|
vegetarian
Recipe by Eunice
Introduction
These mini lemon raspberry tarts hit that sweet-tart bullseye with crisp, buttery shells, silky lemon curd that bites back, and a juicy pop of fresh raspberries.
Perfect for brunch trays, showers, or an easy date-night flex, they can be made ahead and assembled in minutes for clean, no-soggy-bottom bites.
Ingredients (24 servings)
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Ingredients for the Tart Shells:
- 1¼ cups all-purpose flour all-purpose flour 0.34 lb
- ¼ cup granulated sugar granulated sugar
- ½ tsp salt salt
- ½ cup unsalted butter, cold, cubed unsalted butter 4 oz
- 1 egg yolk large egg 1 ct (for egg yolk)
- 1 Tbsp cold water water
- ½ tsp vanilla extract pure vanilla extract 0.5 tsp
Ingredients for the Lemon Curd Filling:
- ½ cup lemon, juiced lemons 0.5 cup
- 2 tsp lemon zest lemon 0.14 ct (for lemon zest)
- ⅔ cup granulated sugar granulated sugar
- 3 egg yolks large eggs 3 ct (for egg yolks)
- 4 Tbsp unsalted butter, cubed unsalted butter 2 oz
Ingredients for Topping:
- fresh raspberries fresh raspberries 0.17 lb
- powdered sugar (optional) powdered sugar 0.5 oz
How to Make Mini Lemon Raspberry Tarts
-
Gear up and preheat
Heat the oven to 350 F with a rack in the center.
Lightly grease a 24-cup mini muffin tin or set out mini tartlet molds.
Have a 2.5-inch round cutter, a fork, and a rolling pin ready because we move fast when butter is cold.
-
Make the tart dough
Whisk flour, sugar, and salt in a bowl.
Cut in the cold cubed butter with a pastry blender or fingertips until you see pea-sized bits with some flat shards.
Whisk egg yolk, cold water, and vanilla, drizzle over the flour mix, and toss with a fork until clumpy.
Press into a cohesive dough on the counter without kneading because gluten is not our friend here.
-
Chill the dough
Flatten into a 1-inch thick disk, wrap, and chill 20 to 30 minutes so it rolls cleanly and does not shrink.
-
Shape the mini shells
On a lightly floured board, roll the dough to about 1/8 inch thick, rotating and flouring as needed.
Cut 2.5-inch rounds, then press gently into the mini muffin cups, easing the edges up the sides.
Dock the bottoms with a fork and freeze the tray 10 minutes to lock the shape.
-
Bake the shells
Bake 12 to 15 minutes until the edges are golden and the centers look dry.
Rotate the pan halfway for even color because hot spots are real.
Cool in the pan 5 minutes, then lift shells out to a rack to cool completely.
-
Cook the lemon curd
Whisk lemon juice, zest, sugar, and egg yolks in a small saucepan until smooth.
Add the butter cubes and set over medium-low heat, stirring constantly with a silicone spatula so nothing sticks.
Cook until the curd is thick, glossy, and reads 170 to 175 F on an instant-read thermometer, about 5 to 8 minutes, without letting it boil.
-
Strain and cool the curd
Strain the curd through a fine sieve into a bowl, pressing to catch every drop.
Press plastic wrap directly on the surface and cool 20 minutes at room temp, or set the bowl in an ice bath if you are in a rush.
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Fill, chill, and set
Spoon or pipe curd into the cooled shells, about 1 tablespoon each.
Chill 30 to 60 minutes until softly set so the fruit sits pretty and the bite is clean.
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Top and finish
Nestle a fresh raspberry on each tart just before serving.
Dust with powdered sugar if you like drama that melts on the tongue.
Substitutions
- All-purpose flour -> 1:1 gluten-free baking flour
- Use a cup-for-cup blend with xanthan gum and chill the shaped shells 10 minutes longer for cleaner edges and less shrinkage while keeping a tender bite.
- 3 egg yolks in curd -> 2 whole eggs
- The curd turns slightly lighter in color and a touch firmer, with a cleaner cut and a bit less richness while keeping bright lemon flavor.
- Fresh raspberries -> sliced strawberries or red currants
- Both keep that bold red pop and add a different acidity profile, and if you want to play, tuck a thin slice of lychee under the berry for a floral surprise.
Tips
- Freeze to prevent shrinkage
- Ten minutes in the freezer after docking firms the butter so the shells hold their shape without slumping.
- Massage zest with sugar
- Rub the lemon zest into the sugar with your fingers before cooking to release oils and boost aroma without adding bitterness.
- Cook the curd by temperature
- Stop at 170 to 175 F for a custardy set because guessing by time alone is how you overcook eggs.
- Strain for silk
- A quick pass through a fine sieve removes any stray egg bits and zest fibers for a glossy, pastry-case finish.
- Waterproof the shells for make-ahead
- Brush cooled shells with a whisper-thin layer of melted white chocolate and let set so they stay crisp in the fridge overnight.
- Nesting pans trick
- If your shells puff, place a second mini muffin tin on top of the dough-lined cups for the first 8 minutes, then remove to finish browning.
Nutrition Facts *
| Energy | 266 | kcal |
|---|---|---|
| Protein | 4 | g |
| Total Fat | 13 | g |
| Carbohydrates | 34 | g |
| Dietary Fiber | 0 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why did my tart shells shrink or slump?
- The dough was either overworked, too warm, or under-chilled, so gluten tightened and butter melted fast; mix just until the dough holds, press not knead, and freeze the shaped shells 10 minutes before baking.
- My lemon curd is not thickening, what now?
- Keep it over medium-low heat and stir constantly until it reaches 170 F because that is when yolk proteins set; if it is still thin after cooling, return to the pot and cook another minute to temperature.
- The curd looks grainy like scrambled eggs, can I save it?
- Blend it warm with an immersion blender, then strain and cool, which smooths out tiny curds and brings back the silk.
- Can I make these ahead without soggy crusts?
- Bake shells and store airtight up to 2 days, refrigerate curd up to 4 days, then fill the day you serve, or brush shells with melted white chocolate to keep them crisp overnight once filled.
- Is bottled lemon juice okay here?
- Fresh lemons give brighter flavor, and bottled can taste flat, but if you must use it, add extra fresh zest to bring back aroma and a squeeze of fresh lemon at the end for sparkle.
- How do I scale this to a 9-inch tart?
- Use the same dough, blind-bake in a 9-inch tart pan 18 to 22 minutes, and cook 1.5 times the curd to fill; cool the shell fully before adding curd so it slices clean.
Serving Suggestions
A sprinkle of crushed pistachios or a few tiny basil ribbons plays up the lemon and gives a fresh, green contrast that makes the red fruit pop.
Serve these cold with a glass of bubbly or hot Earl Grey, and if you are feeling bold, add a kiss of toasted meringue on a few for that lemon pie vibe without committing to the whole drama.
More pairings:
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