Flavorful Mini Lemon Tarts with Raspberry Garnish
These mini lemon tarts feature a buttery crust, silky smooth lemon filling, and fresh raspberry garnish, perfect for any occasion and ready in under 45 minutes.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 12 mini tarts 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 1/4 cups (160g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 1/2 cup (115g) unsalted butter, cold and cubed
- 1 large egg yolk, room temperature
- 2 tablespoons cold water
- Pinch of salt
- 3/4 cup (150g) granulated sugar
- 3 large eggs
- 1/3 cup (80ml) freshly squeezed lemon juice
- Zest of 2 lemons
- 6 tablespoons (85g) unsalted butter, cut into pieces
- Fresh raspberries (about 12)
- Optional: powdered sugar for dusting
Instructions
- Make the crust dough: In a large bowl, combine flour, sugar, and salt. Rub in cold cubed butter until mixture resembles coarse crumbs. Beat egg yolk with cold water and add to mixture. Stir gently until dough just comes together. Form into disc, wrap, and chill for at least 30 minutes.
- Roll out and shape crust: On a floured surface, roll dough to 1/8 inch thickness. Cut circles slightly larger than tart pans (about 4 inches diameter). Press into pans, trim excess, and chill for 15 minutes.
- Blind bake crusts: Preheat oven to 350°F (175°C). Line tart shells with parchment and fill with weights. Bake 12-15 minutes until edges turn golden. Remove weights and bake 3-5 more minutes to dry base.
- Prepare lemon filling: Whisk sugar and eggs until smooth. Stir in lemon juice and zest. Cook over low heat with butter, stirring constantly until thickened (6-8 minutes). Remove from heat and strain if desired.
- Fill and bake tarts: Pour lemon filling into prebaked crusts. Bake at 325°F (160°C) for 12-15 minutes until filling is set but slightly jiggly.
- Cool and garnish: Cool tarts completely on wire rack. Top each with a raspberry and dust with powdered sugar if desired. Chill for firmer texture before serving.
Notes
Keep ingredients cold to prevent greasy or tough crust. Blind bake crusts to avoid sogginess. Cook lemon filling on low heat to prevent scrambling eggs. Strain filling for smooth texture. Avoid overbaking filling; it should jiggle slightly when done. Chill dough and pans before baking to prevent shrinking.
Nutrition
- Serving Size: 1 mini tart
- Calories: 180
- Sugar: 14
- Sodium: 70
- Fat: 10
- Saturated Fat: 6
- Carbohydrates: 22
- Fiber: 1
- Protein: 3
Keywords: mini lemon tarts, lemon tart recipe, raspberry garnish, easy lemon dessert, homemade lemon curd, tart crust, quick dessert