How to make Mini Lemon Tarts ?

Here’s a delicious recipe for Mini Lemon Tarts that are perfect for a refreshing and tangy treat. Start by making the tart crust. In a food processor, combine 200g all-purpose flour, 50g powdered sugar, and 1/4 teaspoon salt. Add 115g cold unsalted butter, cut into small pieces, and pulse until the mixture resembles coarse crumbs. Then, add 1 egg yolk and pulse again until combined. Slowly add 2-3 tablespoons of ice water, pulsing until the dough comes together. Turn the dough out onto plastic wrap, form it into a disk, and refrigerate for at least 30 minutes.

While the dough chills, preheat the oven to 180°C (350°F) and grease or line a mini tart pan or muffin tin. Once the dough has chilled, roll it out on a floured surface to about 1/8-inch thickness, then cut out circles slightly larger than your tart pans. Press the dough into the pans, trimming any excess. Line the tarts with parchment paper, fill with pie weights or dried beans, and bake for 10-12 minutes, or until golden brown. Remove from the oven, discard the weights, and allow the shells to cool completely.

For the lemon filling, whisk together 2 large eggs, 100g granulated sugar, 2 teaspoons cornstarch, and 1/4 teaspoon salt in a saucepan. Stir in 120ml fresh lemon juice and the zest of one lemon, then cook over medium heat, stirring constantly until the mixture thickens and comes to a boil (about 5-7 minutes). Once thickened, remove from heat and whisk in 60g cubed unsalted butter until smooth. Let the filling cool for a few minutes before spooning it into the cooled tart shells. Refrigerate the tarts for at least 2 hours to let the filling set.

Before serving, garnish the mini lemon tarts with whipped cream or fresh berries for an extra touch of flavor and presentation. These delightful tarts are perfect for any occasion, offering a sweet and tangy balance in every bite!