Mini Lemon Tarts

Mini Lemon Tarts are delightful, bite-sized desserts that feature a tangy lemon filling encased in a crisp, buttery tart shell. Here’s a basic recipe to make Mini Lemon Tarts:

Ingredients:

For the Tart Shells:

• 1 1/4 cups all-purpose flour

• 1/2 cup unsalted butter, cold and cubed

• 1/4 cup granulated sugar

• 1 egg yolk

• 1-2 tablespoons cold water

For the Lemon Filling:

• 3/4 cup granulated sugar

• 3 tablespoons cornstarch

• Pinch of salt

• 3/4 cup water

• 1/2 cup fresh lemon juice (about 2-3 lemons)

• Zest of 1 lemon

• 3 egg yolks

• 2 tablespoons unsalted butter

For Garnish (optional):

• Powdered sugar

• Fresh berries or mint leaves

Instructions:

1. Make the Tart Shells:

• In a food processor or by hand, mix together the flour and sugar.

• Add the cold cubed butter and pulse (or cut in using a pastry cutter) until the mixture resembles coarse crumbs.

• Add the egg yolk and 1 tablespoon of cold water at a time, pulsing (or mixing) until the dough comes together into a ball. Add more water if needed.

• Flatten the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

• Preheat your oven to 350°F (175°C). Lightly grease a mini muffin tin.

• Roll out the chilled dough on a lightly floured surface to about 1/8 inch thick.

• Using a round cookie cutter or a glass, cut out circles slightly larger than the size of your mini muffin tin cups.

• Gently press each circle into the mini muffin tin cups to form tart shells. Prick the bottoms with a fork.

• Bake for 12-15 minutes, or until the tart shells are golden brown. Remove from the oven and let them cool completely in the tin.

2. Make the Lemon Filling:

• In a medium saucepan, whisk together the sugar, cornstarch, and salt.

• Gradually whisk in the water, lemon juice, and lemon zest until smooth.

• Place the saucepan over medium heat, stirring constantly until the mixture thickens and comes to a boil.

• Boil for 1 minute, then remove from heat.

• In a small bowl, whisk the egg yolks. Gradually whisk in about 1/2 cup of the hot lemon mixture to temper the yolks.

• Gradually whisk the tempered egg yolks back into the saucepan with the remaining hot lemon mixture.

• Return the saucepan to medium heat and cook, stirring constantly, until the mixture thickens further, about 2-3 minutes.

• Remove from heat and stir in the butter until melted and smooth.

• Let the lemon filling cool slightly.

3. Assemble the Mini Lemon Tarts:

• Spoon the cooled lemon filling into the cooled tart shells.

• Chill the tarts in the refrigerator for at least 1 hour to set the filling.

4. Serve:

• Before serving, dust the tops of the tarts with powdered sugar.

• Optionally, garnish each tart with a fresh berry or a small mint leaf for decoration.

These Mini Lemon Tarts are perfect for parties, afternoon teas, or any occasion where you want to impress with a refreshing and tangy dessert. Enjoy!