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Perfect Mini Berry Tarts with Zesty Lemon Curd

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These mini berry tarts feature a flaky crust filled with bright, zesty lemon curd and topped with fresh mixed berries. Quick and easy to make, they are perfect for entertaining or a simple sweet treat.

Ingredients

Scale
  • 1 1/4 cups (160g) all-purpose flour
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 1/4 cup (30g) powdered sugar
  • 1/4 teaspoon salt
  • 2 to 3 tablespoons ice-cold water
  • 2 large fresh lemons (zest and juice)
  • 3/4 cup (150g) granulated sugar
  • 3 large eggs, room temperature
  • 6 tablespoons (85g) unsalted butter, cut into chunks
  • Lemon zest from 1 extra lemon
  • 1 1/2 cups (about 200g) mixed fresh berries (blueberries, raspberries, blackberries)
  • Powdered sugar for dusting (optional)
  • Fresh mint leaves for garnish (optional)

Instructions

  1. Prepare the tart dough: In a large bowl, whisk together flour, powdered sugar, and salt. Add cold cubed butter and work into flour until mixture resembles coarse crumbs with pea-sized pieces. Add 2 tablespoons ice-cold water and mix gently until dough just comes together. Avoid overworking.
  2. Chill the dough: Shape dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
  3. Roll and shape: On a lightly floured surface, roll dough to about 1/8-inch thickness. Cut circles slightly larger than mini tart pans (about 4 inches). Press dough into tart pans and prick bottoms with a fork.
  4. Blind bake shells: Preheat oven to 350°F (175°C). Line tart shells with parchment and fill with pie weights or dried beans. Bake 12 minutes, remove weights and parchment, then bake 3-5 more minutes until golden and crisp. Cool completely.
  5. Make lemon curd: In a medium saucepan, combine juice and zest from 2 lemons plus zest from an extra lemon, sugar, and beaten eggs. Cook over low heat, whisking constantly, until thick enough to coat the back of a spoon (8-10 minutes). Remove from heat and whisk in butter until smooth. Strain through fine sieve. Let cool slightly.
  6. Fill tart shells: Spoon or pipe lemon curd into cooled tart shells, filling about three-quarters full.
  7. Add berries: Top each tart with mixed fresh berries, pressing gently so they nestle into the curd but remain whole.
  8. Chill and serve: Refrigerate tarts for at least 1 hour to set curd and meld flavors. Dust with powdered sugar and garnish with mint leaves before serving.

Notes

Chill dough well before baking to ensure flaky crust. Blind bake tart shells fully and cool completely before filling to prevent sogginess. Constant whisking during lemon curd cooking prevents lumps and curdled eggs. Use room-temperature eggs for lemon curd and cold butter for crust. Fresh berries are preferred over frozen for best texture. Lemon curd can be made up to 3 days ahead and stored refrigerated.

Nutrition

Keywords: mini berry tarts, lemon curd, lemon tart, easy dessert, berry dessert, handheld tarts, quick dessert, zesty lemon curd

Find it online: https://blixfood.com/perfect-mini-berry-tarts-recipe-with-easy-zesty-lemon-curd-tutorial/