Mini Lemon Tarts
These easy Mini Lemon Tarts are bite sized nuggets of gold that make a colorful and delicious choice for your next dessert buffet.
Servings: 22 mini tarts
Ingredients
Cookie Crust Ingredients:
- ⅔ cup (1 stick plus 2 Tablespoons) butter, softened to room temperature
- ⅔ cup sugar
- 1 egg
- ½ teaspoon vanilla extract
- 1 teaspoon lemon extract
- ¼ teaspoon salt
- 2 ¼ cups all-purpose flour
Filling Ingredients:
- 10 ounce jar of lemon curd
- fresh raspberries, or any other fresh fruit you might prefer
Instructions
Crust Directions:
- Preheat oven to 350ºF.
- In a large bowl with an electric mixer on high speed, beat the butter and sugar until well blended.
- Beat in egg, vanilla extract and lemon extract for about 30 seconds and then add in the salt and mix.
- Gradually add flour, mixing until well blended.
- Coat a mini muffin tin with cooking spray.
- Scoop about 1 Tablespoon to 1 ½ Tablespoon of dough into each opening of the muffin tin. I use a medium size cookie scoop.
- Press the dough with your thumb or a wooden tart shaper against the bottom and sides of each muffin opening. Dipping your thumb or tart shaper in flour will keep the dough from sticking.
- Bake crusts 9 – 11 minutes until very baked through and slightly golden around the edges.
- Remove tin from oven and cool on wire racks for 1 – 2 minutes.
- Carefully remove tart crusts from the muffin tin and place the tarts on wire cooling racks to cool.
Tart Directions:
- Once the crusts are completely cooled, spoon approximately 2 level teaspoons of lemon curd into the center of the crust.
- Add a raspberry and serve.
Notes
Gr8 Do-Ahead Tip:
The crusts can be made a couple of days ahead of time and stored in an air tight container or a couple of weeks ahead and stored in the freezer.Gr8 Short Cut:
To make this a quick and even easier dessert, use a package of prepared sugar cookie dough found in the refrigerated section of your local market. Tried this recipe?Mention @Great8Friends or tag #gr8food!