Best 3 Easy Mini Lemon Tarts With Shortbread Crust Recipes
**Treat yourself to a burst of zesty flavor with these delightful Mini Lemon Tarts, featuring a crumbly shortbread crust and a velvety lemon filling.**
These bite-sized treats are perfect for any occasion, from a casual brunch to an elegant dessert party. The shortbread crust is simple to make and provides the perfect base for the tangy lemon filling, which is bursting with citrusy goodness. Whether you're a seasoned baker or just starting out, this recipe is sure to impress with its ease of preparation and delicious results.
In addition to the classic lemon tarts, this article also includes variations to suit different tastes and preferences. Try the refreshing Raspberry Lemon Tarts for a delightful combination of sweet and tart flavors, or indulge in the decadent Chocolate Lemon Tarts for a rich and indulgent treat. With step-by-step instructions and helpful tips, this article provides everything you need to create these delectable mini tarts at home.
SHORTBREAD LEMON TART
For a change from ordinary lemon bars, we added grated orange zest to both the crust and filling to turn the recipe into a lemon tart. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- Let eggs stand at room temperature for 30 minutes., Preheat oven to 350°. Whisk together eggs, sugar, lemon juice and orange zest. Whisk in butter until smooth. Set aside. , For crust, pulse first 6 ingredients in a food processor until mixture forms a ball. Press dough onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with removable bottom. , Pour lemon mixture into crust. Bake until center is almost set, 25-30 minutes. Cool on a wire rack. Just before serving, sprinkle with confectioners' sugar and, if desired, fresh raspberries.
Nutrition Facts : Calories 330 calories, Fat 18g fat (9g saturated fat), Cholesterol 101mg cholesterol, Sodium 158mg sodium, Carbohydrate 40g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.
EASY MINI LEMON TARTS WITH SHORTBREAD CRUST
These lemony mini tarts are rich and satisfying! The optional fresh fruit garnish adds a beautiful color and a lovely contrast in flavors. Serve individual mini-tarts garnished with fresh berries and sprinkled with confectioner's sugar, if desired.
Provided by Bibi
Time 40m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 670.3 calories, Carbohydrate 86.3 g, Cholesterol 174.3 mg, Fat 33.6 g, Fiber 1.4 g, Protein 8.2 g, SaturatedFat 20.3 g, Sodium 200.3 mg, Sugar 50.7 g
EASY SHORTBREAD TART CRUST (NO ROLL)
Looked and looked on Zaar for just the shortbread crust and found many delicious crusts, but just not the one I was looking for. Perhaps I didn't key in the right search, but I found this recipe on the web and it's just what I was looking for...simple.
Provided by SweetSueAl
Categories Dessert
Time 35m
Yield 1 10-inch tart
Number Of Ingredients 4
Steps:
- Blend ingredients to make a soft dough.
- Pat into a 9 or 10 inch tart or pie pan.
- Prick crust well with fork.
- Bake in 350 degree oven for 15-20 minutes.
Tips:
- For a gluten-free option, use gluten-free flour in place of all-purpose flour. - To make the shortbread crust ahead of time, bake it and let it cool completely. Then, store it in an airtight container at room temperature for up to 3 days. - To make the lemon curd ahead of time, let it cool completely and then store it in an airtight container in the refrigerator for up to 3 days. - When assembling the tarts, be sure to use a piping bag or a spoon to fill the tart shells evenly. - To prevent the lemon curd from curdling, whisk the eggs and sugar together until they are light and fluffy before adding them to the hot lemon juice. - If you don't have a kitchen torch, you can brown the tops of the tarts by placing them under the broiler for a few minutes.Conclusion:
These easy mini lemon tarts are a delicious and refreshing dessert that is perfect for any occasion. The shortbread crust is buttery and flaky, and the lemon curd is tart and tangy. These tarts are sure to be a hit with everyone who tries them.
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