Print

Perfect Mini Berry Tarts with Zesty Lemon Curd and Easy Shortbread Crust

mini berry tarts - featured image
Print Recipe

These mini berry tarts feature a buttery, crumbly shortbread crust paired with zesty lemon curd and fresh berries, making a quick, easy, and crowd-pleasing dessert perfect for any occasion.

Ingredients

Scale
  • 1 1/2 cups (180g) all-purpose flour
  • 1/4 cup (30g) cornstarch
  • 1/2 cup (115g) unsalted butter, softened
  • 1/3 cup (65g) granulated sugar
  • 1/4 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 3 large eggs
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (120ml) fresh lemon juice (about 3–4 lemons)
  • 2 tablespoons lemon zest
  • 6 tablespoons (85g) unsalted butter, cut into pieces
  • 1 cup mixed fresh berries (blueberries, raspberries, strawberries, or blackberries)
  • Optional: powdered sugar for dusting

Instructions

  1. Prepare the Shortbread Crust: In a mixing bowl, whisk together flour, cornstarch, sugar, and salt.
  2. Add softened butter and vanilla extract. Blend with an electric mixer or fingers until mixture resembles coarse crumbs and holds together when pressed, about 3-5 minutes.
  3. Press dough evenly into mini tart pans or muffin tin cups (about 1 tablespoon per tart), raising edges slightly. Prick bottoms with a fork.
  4. Chill crusts in refrigerator for 15-20 minutes.
  5. Preheat oven to 350°F (175°C). Bake crusts for 15-18 minutes until golden around edges. Cool completely on wire rack.
  6. Make the Lemon Curd: In a small saucepan, whisk eggs, sugar, lemon juice, and lemon zest over low heat.
  7. Cook gently, stirring constantly, until thickened and coats back of spoon, about 8-10 minutes.
  8. Remove from heat and stir in butter until melted and smooth.
  9. Strain lemon curd through fine mesh sieve into bowl. Cover with plastic wrap touching surface and chill for about 1 hour until set.
  10. Assemble Tarts: Spoon or pipe chilled lemon curd into cooled crusts, filling about 3/4 full.
  11. Top each tart with mixed fresh berries.
  12. Optionally dust with powdered sugar before serving.

Notes

Use softened butter (not melted) for the crust. Chill dough before baking to prevent shrinking. Cook lemon curd over low heat and stir constantly to avoid curdling. Strain lemon curd for smooth texture. Use fresh, firm berries; thaw and drain frozen berries before use. Store leftovers in airtight container in refrigerator up to 3 days. Freeze unfilled crusts up to 2 months.

Nutrition

Keywords: mini berry tarts, lemon curd, shortbread crust, easy dessert, berry tart recipe, quick tarts, lemon dessert

Find it online: https://juliamadeit.com/perfect-mini-berry-tarts-recipe-with-zesty-lemon-curd-and-easy-shortbread-crust/