Mini Lemon Raspberry Tarts
1 h
|
intermediate
|
vegetarian
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 35 min | 25 min | 1 h |
Introduction
These mini lemon raspberry tarts are bright, buttery little bites that feel fancy but are surprisingly simple to make.
A crisp, sweet tart shell holds silky homemade lemon curd, then gets topped with juicy fresh raspberries for the perfect sweet-tart balance.
They’re ideal for spring brunches, baby showers, or any make-ahead dessert tray that needs an elegant, bite-size treat.
Ingredients (12 servings)
Ingredients for the Tart Shells:
Ingredients for the Lemon Curd Filling:
Ingredients for Topping:
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How to Make Mini Lemon Raspberry Tarts
-
Make the tart dough
In a medium bowl, whisk together the flour, granulated sugar, and salt.
Cut in the cold cubed butter with a pastry cutter or fork until the mixture looks like coarse crumbs.
Stir in the egg yolk, cold water, and vanilla until the dough just starts to clump.
Use your hands to gently press the dough together into a smooth ball without overworking it.
-
Chill and shape the shells
Flatten the dough into a disk, wrap it in plastic, and chill for at least 30 minutes.
Lightly flour your work surface and roll the chilled dough to about 1/8 inch thick.
Cut circles to fit your mini tart pans or muffin tin cups, pressing the dough gently into each cavity.
Gather scraps, reroll, and continue until you have used all the dough.
Prick the bottoms of the shells lightly with a fork, then chill again for 15 minutes.
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Blind-bake the tart shells
Preheat your oven to 350°F and place the chilled shells on a baking sheet.
Line each shell with a small piece of parchment and fill with dry beans or pie weights.
Bake for 10 to 12 minutes, until the edges look set and just turning golden.
Carefully remove the parchment and weights, then bake 3 to 5 minutes more until the centers look dry.
Cool the shells completely on a wire rack before filling.
-
Cook the lemon curd
In a small saucepan, whisk together the lemon juice, lemon zest, granulated sugar, and egg yolks until smooth.
Set the pan over medium-low heat and cook, stirring constantly with a spatula, until slightly thickened.
Do not let the mixture boil, or the egg yolks can curdle and become grainy.
When it coats the back of a spoon, remove from heat and whisk in the cubed butter until glossy.
Strain the lemon curd through a fine-mesh sieve into a clean bowl to catch any tiny cooked bits.
Press plastic wrap directly onto the surface and let the curd cool to room temperature.
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Fill the tart shells
Once both the shells and lemon curd are cool, spoon the curd into each tart shell.
Gently tap the pan on the counter to help the filling settle into an even layer.
Chill the filled tarts for at least 30 minutes so the curd can firm slightly.
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Garnish and serve
Just before serving, top each mini tart with fresh raspberries.
Dust lightly with powdered sugar if you like a softer, bakery-style finish.
Substitutions
- All-purpose flour: 1:1 gluten-free baking blend
- Use a cup-for-cup gluten-free baking blend and chill the dough very well to help it hold shape. The crust will be slightly more tender and crumbly but still sweet and buttery.
- Unsalted butter in the curd: coconut oil
- Swap the butter with refined coconut oil for a dairy-free lemon curd. The filling will set a bit firmer and taste lightly coconutty, which pairs nicely with lemon and raspberries.
- Fresh raspberries: sliced strawberries
- Use thinly sliced strawberries for a similar juicy, bright red topping when raspberries are not available. They release a little more juice, so add them right before serving for the best look.
Tips
- Keep the butter cold for flaky shells
- Cold butter leaves tiny pockets in the dough, which bake into tender, crisp layers in the mini shells.
- Chill shaped shells to reduce shrinking
- That last chill lets the gluten relax and the fat firm up, so the shells keep their shape while baking.
- Cook lemon curd low and slow
- Gentle heat gives you silky curd without scrambled eggs, so always stir constantly and avoid boiling.
- Strain for the smoothest texture
- Straining removes zest pieces and any tiny cooked egg bits, giving the finished tarts a professional, glossy look.
- Serve the tarts well chilled
- Chilling firms the curd and helps the fruit stay fresh, so plan to refrigerate at least 30 minutes.
Nutrition Facts *
| Energy | 218 | kcal |
|---|---|---|
| Protein | 3 | g |
| Total Fat | 12 | g |
| Carbohydrates | 26 | g |
| Dietary Fiber | 0 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why did my tart shells shrink while baking?
- The dough was likely overworked or not chilled long enough before baking. Handle the dough gently, avoid adding extra water, and chill the shaped shells thoroughly before they go in.
- How can I tell when the lemon curd is thick enough?
- The curd should coat the back of a spoon and leave a clear line when you swipe a finger. It will thicken even more as it cools, so do not wait for a pudding texture.
- My lemon curd looks lumpy; what happened?
- The mixture probably got too hot and some of the egg yolks scrambled. Immediately strain the curd through a fine-mesh sieve, pressing gently, which usually saves the texture. Next time, lower the heat and keep the curd just below a simmer.
- Can I make these mini tarts ahead of time?
- Yes, you can bake the shells and cook the lemon curd up to two days ahead. Store shells at room temperature in an airtight container, and refrigerate the curd separately. Fill and top with berries on the day you plan to serve them.
- Can I use bottled lemon juice instead of fresh?
- Fresh lemon juice gives the brightest flavor, but good quality bottled juice can work in a pinch. Check that it is 100 percent lemon juice without added flavors, then taste and adjust the zest if needed.
Serving Suggestions
These mini tarts bring bright citrus flavor and sweet berries to any brunch, shower, or dessert table.
Try adding a thin layer of raspberry jam under the curd, or drizzle with white chocolate for a richer treat.
Serve with hot tea or sparkling wine when you want something small but really special.
More pairings:
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