Mini Lemon Tarts Recipes

MINI LEMON CHEESECAKE TARTS

Steps:

• In a small bowl, beat 3 ounces cream cheese, 1/2 cup butter and lemon zest until blended. Gradually add flour, mix well. Refrigerate, covered, 1 hour or until firm., Preheat oven to 325°. Shape dough into 1-in. balls; press onto the bottom and up sides of 24 ungreased mini muffin cups., For filling, in a small bowl, beat 1/2 cup sugar and remaining cream cheese until smooth. Beat in 1 teaspoon lemon juice and vanilla. Add egg; beat on low speed just until blended. Fill cups half full with cream cheese mixture. Bake 18-22 minutes or until set. Carefully run a knife around tarts to loosen from pan. Cool in pans on wire racks., Meanwhile, in a small saucepan, combine cornstarch and remaining sugar; whisk in water. Bring to boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Remove from heat; gently stir in food coloring and remaining lemon juice and butter. Cool to room temperature., Remove cooled tarts from pans. Spoon on topping; top with raspberries. Store in an airtight container in the refrigerator.

MINI LEMON TARTS

Steps:

• Whisk together the brown sugar, graham cracker crumbs, and salt in a medium sized bowl.
• Add the melted butter and stir until well combined.
• Press the crumbs into the bottom and sides of 5 or 6 mini tart pans with a removable bottom.
• Preheat your oven to 350 degrees F.
• Bake the crust for 10 minutes.
• Remove from the oven and allow to cool. You can even place it in the fridge for about 10 minutes.
• Reduce the oven to 300 degrees F.
• Combine the flour and sugar in a large mixing bowl.
• Add the lemon juice and zest. Mix together until the sugar has dissolved.
• In a small bowl, whisk together eggs, extra yolk and salt.
• Add the egg mixture to the flour mixture and whisk until it is well combined.
• Pour the tart mixture into the mini tart pans and bake for 20-30 minutes, or until the mixture is set.
• Let the tarts cool before serving.
• Add a dusting of sugar and garnish with fresh fruit and basil leaves.

MINI LEMON TARTS

Steps:

• 1. Make lemon curd: Place egg, egg yolk, sugar, lemon rind and lemon juice in a heavy-based saucepan. Whisk to combine. Add butter. Place over medium heat. Cook, whisking, for 7 to 8 minutes or until mixture coats the back of a spoon. Remove from heat. Stand for 5 minutes. Pour into a small bowl. Cover surface with plastic wrap. Set aside to cool completely.
• 2. Meanwhile, lightly grease a 12-hole, 1 1/2 tablespoon-capacity mini muffin pan. Using a 6.5cm cutter, cut 12 rounds from pastry. Press pastry rounds into prepared pan. Pierce bases with a fork. Freeze for 10 to 15 minutes or until firm.
• 3. Preheat oven to 350F. Bake pastry cases for 15 to 16 minutes or until light golden. Cool in pan for 10 minutes. Transfer to a wire rack to cool completely.
• 4. Spoon 2 1/2 teaspoons lemon curd in each pastry case. Topped wth whipped cream and lemon rind.

EASY MINI LEMON TARTS WITH SHORTBREAD CRUST

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine sugar, lemon juice, eggs, flour, and lemon zest for filling together in a large mixing bowl, and whisk until well blended. Set aside.
• Combine flour, butter, sugar, and salt for crust in the bowl of a food processor and pulse several times, until the dough begins to come together in a ball.
• Divide the dough into 6 equal portions, placing dough portions in each well of a nonstick 6-well mini tart pan. Press dough over the bottom of each well and up the sides.
• Bake in the preheated oven until the filling is set and the crust is lightly browned, 25 to 30 minutes. Cool on a wire rack until mini tarts reach room temperature.

MINI LEMON TARTS

Steps:

• Mix flour, butter, and salt together in the bowl of an electric stand mixer, or with a pastry blender, until dough becomes crumbly. Add ice water, 2 tablespoons at a time, until the consistency is smooth. Wrap dough in plastic wrap and chill for 30 minutes.
• Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup cupcake pan.
• Roll out dough on a cutting board and cut into 3-inch circles using a scalloped cookie cutter. Place dough into the prepared pan, pressing down the sides to fit.
• Combine egg yolks, sugar, lemon juice, butter, and lemon zest in a heavy, non-aluminum saucepan. Cook over medium-low heat, stirring constantly, until butter is melted and filling thickens slightly. Do not allow to boil. Remove from heat and transfer to a bowl and cool, 15 to 20 minutes. Pour filling into the dough cups.
• Bake in the preheated oven until filling is set, 15 to 18 minutes. Let cool for 20 to 30 minutes before serving.

MINI LEMON CURD TARTS

Steps:

• Add the flour, butter, and salt to a food processor. Pour in the cold water and pulse 3-5 times, to form a crumbly dough that you can easily mold with your hands.
• Place the dough on a floured surface and roll it into a ball. If the dough is too dry to come together, add more water 1 Tablespoon at a time.
• Wrap the dough in plastic wrap and refrigerate it for one hour.
• Once the dough is chilled, heat your oven to 350°F.
• Working on a floured surface, roll the dough to 1/8-inch thickness. Place your tart shell tins underneath the dough and press down on the crust (or roll over it with your rolling pin) to get a perfect cut for the shell.
• Use a fork to dock the crusts by poking them 2-3 times. Line the inside of the shells with dried beans or pie weights.
• In a small bowl, whisk together the egg yolk and 1 Tablespoon water; set aside.
• Bake at 350°F for 25 minutes then, remove the weights and foil and brush the crusts with the egg wash. Bake for another 15 minutes, or until the shells are golden brown and cooked through.
• Cool completely on a wire rack.
• Spoon 1 Tablespoon of lemon curd into each tart shell. Garnish with fresh berries, if desired.