Name: Sweet Mini Lemon Tarts with Homemade Shortbread Crusts
Prep time: 60 min
Cook time: 30 min
Total time: 270 min
Ingredients: 1-1/2 cups unbleached all-purpose flour; 1/3 cup powdered sugar; 1/4 teaspoon table or sea salt; 1/2 cup butter, chilled (1 stick); 1 egg yolk; 1 tablespoon heavy cream; 1½ cups lemon curd; 1 cup crème fraîche or sour cream

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Sneak Preview: These sweet mini lemon tarts are filled with a tangy blend of lemon curd and crème fraîche (or sour cream or Greek yogurt). For convenience, make the scrumptious shortbread crusts ahead of time (or buy ready-made crusts).

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I’ve made these mini lemon tarts for showers, brunches, and parties at home—and they always get compliments. The filling comes together in minutes, especially if you start with lemon curd. Dress them up with berries and mint for a colorful, crowd-pleasing finish.

Ingredients and Substitutions

• LEMON CURD: Store-bought is fine, or make your own in the microwave.

• SHORTBREAD CRUST: Homemade is worth it—these shells taste like buttery shortbread cookies. For speed, store-bought mini tart shells work in a pinch.

• CRÈME FRAÎCHE: Use homemade or substitute sour cream or Greek yogurt for a soft, tangy filling.

• RASPBERRIES: Add a pretty, vibrant finish for parties or special occasions. Blueberries or sliced strawberries also work.

• MINT LEAVES (OPTIONAL): Adds a pop of color and a hint of freshness.

Step-by-Step: Sweet Lemon Mini-Tarts

⬇️ Jump to the recipe below for exact amounts and detailed instructions.

How To Make Shortbread Tart Shells

mixing tart dough in a food processor. — **Mix the dough**

tart dough rolled into a cylinder. — **Mix the dough**

How To Fill and Garnish Mini Tarts

whisking lemon curd made in the microwave. — Whisk lemon curd

Incorporating crème fraîche into lemon curd. — Whisk lemon curd

📌Tips That Make a Difference

Wear gloves to shape the dough: They help keep butter cold and dough from sticking to your hands.
Freeze before baking: Cold shells bake more evenly and hold their shape better.
Use silicone tart molds (paid link): No greasing required, and they release beautifully.
Transport in a cupcake carrier: Keeps tarts upright and picture-perfect on the go.
Prep ahead for stress-free serving: Bake and freeze tart shells in advance, then fill and garnish just before your event.

Sweet Mini Lemon Tarts with Homemade Shortbread Crusts

By Paula Rhodes

These mini lemon tarts start with buttery homemade shortbread crusts you can bake ahead and freeze (or use store-bought crusts to save time). Fill with a tangy-smooth mixture of lemon curd and crème fraîche, then chill until set. Garnish with berries and a shiny glaze just before serving.

5 from 11 votes

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Video

Prep time: 1

Cook time: 30

Additional Time: 3

Total time: 4 30

Ingredients

Shortbread Crusts

1-1/2 cups (180 g) unbleached all-purpose flour
⅓ cup (38 g) powdered sugar
¼ teaspoon table or sea salt
½ cup (113 g) butter, chilled (1 stick)
1 egg yolk
1 tablespoon (15 g) heavy cream

Filling

1½ cups (520 g) lemon curd
1 cup (240 g) crème fraîche or sour cream

Instructions

Make the Dough: Pulse 1-1/2 cups (180 g) unbleached all-purpose flour, 1/3 cup (38 g) powdered sugar, and 1/4 teaspoon table or sea salt in a food processor. Add sliced 1/2 cup (113 g) butter, chilled (1 stick), 1 egg yolk, and 1 tablespoon (15 g) heavy cream. Blend until dough clumps together. (Add additional drops of cream if the dough seems too dry.)
Chill and Shape: Form into a log and chill. Slice into discs, roll between plastic wrap, and press into greased (unless using silicone) tart molds. Trim edges and freeze.
Bake the Crusts: Line frozen shells with foil and bake at 400°F for 10 minutes. Remove foil and bake 3–4 more minutes until golden. Cool completely.
Prepare the Filling: Whisk lemon curd with crème fraîche (or sour cream or Greek yogurt) until smooth. Spoon into tart shells. A spring-loaded ice cream scoop makes quick work of it.
Chill to Set: Refrigerate filled tarts for 2–3 hours before serving.
Garnish Last Minute: Top with berries (wiped clean with a damp towel) and mint. Brush with melted currant jelly just before serving for the best appearance.

Notes

If you want to make the lemon curd and/or from scratch, see the links in the ingredient section.

Equipment

Nutrition

5-Star Ratings Are My Favorite!Your rating helps others find this recipe and keeps traditional favorites like this one easy to find.

Final Thoughts

Mini lemon tarts like these always feel a little special—whether you’re serving a crowd or just a few close friends. I’d love to hear what variation you try (and whether you go the homemade or store-bought crust route). Either way, don’t be surprised if they disappear fast.

More Mini-Tarts

Need help troubleshooting? Please email me: Paula at saladinajar.com–photos welcome!

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Paula Rhodes, Owner and Author Salad in a Jar

Paula Rhodes, Home Economist & Owner

As a retired home economist, I created Saladinajar.com to prove that you don’t have to be a chef to find joy in creating food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my favorite ways to do that.

4.64 from 11 votes (10 ratings without comment)

2 Comments

Shar keeler says:

at

Hi Paula , I’ve been using your bread recipes for years now , I’ve tried many others and seem to come back to yours because they’re always perfect !
Today , I making the dough for these tartlets ~ however, I’m using mini muffin pan to make them teeny~tiny & have much dough left over . So I was wondering if you’ve ever frozen raw dough before or if I should make the entire batch -~ bake , then freeze ?

1. Paula says:
  
  at
  
  Yes, I have frozen rolls of dough many times. Works great. Wrap well.