Description
These Mini Lemon Flower Tarts are bright, buttery, and beautifully delicate. Shaped like little blossoms and filled with silky lemon curd, they’re the perfect elegant dessert for spring or special occasions.
Ingredients
Scale
Ingredients
Tart Dough
- 1 1/4 cups all-purpose flour
- 1/2 cup cold butter, cubed
- 1/4 cup powdered sugar
- 1 egg yolk
- 1–2 tbsp cold water
- Pinch of salt
Lemon Curd Filling
- 3/4 cup fresh lemon juice
- 1 tbsp lemon zest
- 3/4 cup sugar
- 3 eggs
- 1/2 cup butter
Finishing
- Powdered sugar for dusting
- Optional: edible flowers or zest for garnish
Instructions
Instructions
- Make dough: Mix flour, powdered sugar, and salt. Cut in butter until crumbly. Add egg yolk and cold water until dough forms. Chill 30 minutes.
- Shape tarts: Roll dough and cut into flower shapes. Press into mini tart molds.
- Bake: Bake at 350°F (175°C) for 12–15 minutes until lightly golden. Cool completely.
- Make lemon curd: Whisk lemon juice, zest, sugar, and eggs in a saucepan. Cook over low heat until thickened. Stir in butter until smooth.
- Fill tarts: Spoon lemon curd into cooled tart shells.
- Chill: Refrigerate 1–2 hours to set.
- Serve: Dust with powdered sugar and garnish as desired.
Notes
Chill dough before baking to keep flower shapes defined. Use silicone molds for easier release. Fresh lemon juice gives the brightest flavor.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 mini tart
- Calories: 230
- Sugar: 18g
- Sodium: 95mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg
Keywords: mini lemon tarts, flower tarts, citrus dessert, elegant mini desserts