These Easy Mini Lemon Tarts are made with lemon curd and homemade créme fraîche. Pile the filling into homemade shortbread crusts and decorate with fruit. It's a little bit rich but the perfect size for satisfying an after-dinner sweet tooth.
Combine flour, sugar, and salt in a food processor.
Cut butter into 8 slices and add to flour, pulsing several times until mixture resembles oatmeal. Add egg yolk mixed with cream.
Pulse until all ingredients are moistened. Then allow the machine to run a few seconds until the dough starts to stick together. (Add additional drops of cream if the dough seems too dry.)
Press dough into a roll like refrigerated cookie dough. Wrap in plastic and chill for 30 minutes.
Spray tart molds generously with Baker's Secret or something like it. (Baker's Secret is an aerosol spray mix of flour and oil.) If using silicone molds, no greasing is necessary.
Slice the roll of dough into 14 pieces. Using a rolling pin, roll the dough between two pieces of plastic wrap into a circle slightly larger than tart molds. Press into a mold with fingers, being careful to keep the thickness consistent. Use a knife to trim off any extra at the top. Freeze for at least 30 minutes, overnight, or up to 2 months. (See video for this step.)
Place frozen tart shells onto a cookie sheet. Press a small square of foil down into each crust and mold it to the shape of the crust. See the picture above.
Bake at 400˚F for 10 minutes. Remove foil and continue to bake until golden brown, usually about 3-4 minutes.
Lemon Filling
Combine lemon curd with crème fraîche or sour cream. Whisk until smooth.
Pour or scoop the lemon filling into each tart. A spring-loaded ice cream scoop makes quick work of it.
Assembly
Chill for 2-3 hours.
Right before serving, garnish the tarts with berries. Wipe clean with a damp towel. (Better not to immerse the fruit in water.) Brush berries with melted red currant jelly after placing them on the tart. A few wayward drips won't hurt anything. Add mint for color.