Sweet Mini Lemon Tarts with Homemade Shortbread Crusts

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.

14 tarts

mini lemon tarts displayed on upside down muffin tin

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 unbleached all-purpose flour, 1/3 cup powdered sugar, and 1/4 teaspoon table or sea salt in a food processor. Add sliced 1/2 cup butter, chilled (1 stick), 1 egg yolk, and 1 tablespoon 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.

Nutritional Information