Mini Lemon Tarts

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My first post on Facebook about these mini lemon tarts said they are the best I’ve ever made and tasted and that couldn’t be more true! These tangy, creamy, rich miniature tarts were gone in under an hour, that good they were. Now, I made tarts before from chocolate tarts to caramel and peanut butter tarts, vanilla or berries, but none compare to these. They are rich and yet so refreshing. The crisp crust and the creamy filling, topped with the airy vanilla cream are a delight for the taste buds and you will find yourself reaching for a second serving for sure. Plus, they come in miniature size which could only be a bonus (let’s face it, we all love miniature desserts!)

The crust is the one of the recipes I always go back to when I need a pastry dough that bakes into a crisp, yet melt-in-your-mouth crust and it is inspired by a Pierre Herme recipe. If that is not enough to make you trust this recipe, then I don’t know what else it could. I know this recipe by heart, I made it countless times and it has never ever disappointed me. It is a reliable recipe and can be used for tarts, biscuits or any special project that requires a sweet pastry dough.

And with such a simple crust, the filling couldn’t be complicated either. Lemon juice and zest, sweetened condensed milk and egg yolks it’s all you need, but believe me, it doesn’t need more! It’s quick to mix and bake, but so delicious. It is well balanced and has the right amount of tangy and sweet, flavored with a delicate lemon zest aroma. It could easily become a dessert on its own if baked in small ramekins, topped with plenty of whipped cream and your favorite fruits – perfect for summer I may add!

Servings :12 mini tarts

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Ingredients

Crust:

140 g butter (softened)
70 g powdered sugar
1 egg
300 g all-purpose flour
1 pinch salt
1/4 teaspoon baking powder

Filling:

1 can sweetened condensed milk (370ml)
90 ml lemon juice
3 tablespoons lemon zest
4 egg yolks
1 pinch salt

Topping:

200 ml heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Fresh strawberries

Instructions

Crust:

Mix the butter and sugar in a bowl at least 5 minutes until creamy and airy.
Add the egg and mix well then fold in the flour, salt and baking powder.
Place the dough on a floured working surface and knead it just to bring it together.
Wrap the dough in plastic wrap and refrigerate 30 minutes.
Roll the dough into a thin sheet then cut small circles and place them in your mini tart molds/pans, pressing the dough well on the bottom and sides of the pans. Trim the dough if needed.
Bake the crusts in the preheated oven at 350F for 15 minutes or until the edges turn golden brown.
Remove from the oven and place aside.

Filling:

Mix the lemon juice and zest in a saucepan and bring to the boiling point. Remove from heat and let infuse for 5 minutes.
Mix the egg yolks for until airy then stir in the condensed milk and continue mixing another 5 minutes.
Strain the lemon juice through a fine sieve and pour it into the egg yolks mixture.
Add a pinch of salt and mix well.
Spoon the filling into the baked crusts and place back in the oven for 5-7 minutes.
Remove from the oven and let them cool completely.
Topping:
Whip the cream with sugar until stiff then add the vanilla extract.
Spoon the whipped cream over each tart and decorate with fresh strawberries and lemon zest if you want.

Mini Lemon Tarts