Mini Lemon Tarts

Mini Lemon Tarts

Mini Lemon Tarts

These lemon tarts are classic, yet better! These are little lemon tarts of heaven, they are most refreshing, smoothest, rich so easy to make! This particular recipe is adapted from

It has a rich, flakey, buttery crust which takes hardly 5 minutes to process. We do need to blind bake the tart shells because the filling doesn’t need any baking. Blind bake is nothing but baking pie/tart shell without by filling. You can bake these shells in advance and keep them in an airtight container until it’s ready to use.

When we blind bake a pie/tart, once we are done setting the rolled up dough into the pie/tart shells, we place baking sheet or parchment paper over the shell, and then fill up the cavity with pie weights, i.e uncooked rice, peas, chickpeas etc, just to hold down the shape of the tart. If we don’t do this, the crust will not be even and flat. Instead it will be bumpy because some of the moisture in the dough will inflate and create bumps leaving your shells uneven and bumpy. I’ll be soon doing a separate post on how to blind bake. Until then follow all these instructions and you’ll be good to go!

The filling is so rich and creamy and smooth , because there is a secret ingredient! Unlike regular classic lemon tarts, I add an extra ingredient to make extra rich and smooth. Something that elevates the taste of this tart from the rest. It is Mascarpone Cheese! If that’s unavailable, you can use regular Amul Fresh Cream. There will only be a tiny difference in taste. But it will be as good as the one with Mascarpone Cheese.

So let’s see how we make these little pieces of heaven!!

You may also like: Red Velvet Cheesecake
Banoffee Pie
Mango Mousse
Rose Laban

Ingredients for Lemon Tart Shells

  • 1.5 cups all purpose flour
  • 1/2 cup powdered sugar
  • A pinch of salt
  • 1/2 cup chilled unsalted butter cut into an inch cube pieces
  • 1/2 tsp vanilla extract
  • 1 egg

Ingredients for Lemon Custard Filling

  • 3 whole eggs
  • 3/4 cup sugar
  • Zest from 2-3 lemons
  • 1/2 cup lemon juice
  • 1/4 cup butter
  • 1/4 cup mascarpone cheese/fresh cream (Amul)
  • Freshly whipped cream for serving

Preparation of Tart Shells

If using food processor

  1. Take flour, sugar and salt in the food processor and pulse briefly till you get an even mixture
  2. Put the egg,b cubes into the dry mixture along with vanilla and pulse
  3. Pulse only till the dough just starts to come together

If not using food processor

  1. Take flour, salt and sugar in a mixing bowl and mix till combined
  2. Now put the egg, butter cubes into the mixture along with vanilla extract
  3. Now work the butter into the dry mixture by rubbing the butter and flour mixture in between your finger tips
  4. Work the dough till the dough starts coming together


  1. Take out the dough in a plastic wrap and and work the dough with your hands and bring it together
  2. Close the plastic wrap completely to cover the dough
  3. Now flatten it out into a disc
  4. Chill in the refrigerator for 30 minutes

Making shells

  1. Take out the chilled dough on a lightly floured surface
  2. Place a sheet if parchment paper on the top of the dough
  3. Roll out the dough by roling the pin on the parchment paper
  4. This will prevent the dough from sticking to the pin
  5. Roll out into 1.5 cm thin sheet
  6. Now cut the sheet into 6 equal parts
  7. Place the cut-out rolled out dough on one of the moulds
  8. Press the dough gently at the bottom and along the sides of the mould
  9. Cut the excess using a knife around the rim of the mould
  10. Now using a fork, prick on the base of the shell
  11. Place a parchment paper cut around 2.5 inches bigger than the base of the mould, on the top of the prepared mould
  12. Now put the pie weights ie uncooked rice or beans and spread them evely in the cavity
  13. Bake these in a pre heated oven @200 C for 15-28 minutes or until the parchment paper doesn’t stick anymore to the shell
  14. Take them out from the oven, let cool for 5-8 mins, then carefully remove the pie weights and the parchment paper, unmould the shells and let them cool on the cooling rack
  15. Once cool you can store these if you want to, in an airtight container, refrigerate until ready to use

Preparation of Lemon Curd

  1. In a heavy bottom sauce pan, take all ingredients except butter and mascarpone cheese/cream
  2. Whisk them together, to break the eggs and just to get an even mixture, before we start cooking it
  3. Now turn on the flame at its lowest and slowly begin to stir
  4. Continue stirring until it is just about to simmer
  5. You will note that the curd thickens a bit and when you run your finger across the back of the spoon, the trail doesn’t fill in
  6. Take it off the heat and add butter and cream or cheese
  7. Whisk to combine
  8. Immediately while it’s hot, run it through a sieve and discard if there are any bits of cooked eggs in the seive
  9. Cover the curd with a cling film, making sure it touches the surface of the curd so that it doesn’t dry up
  10. Let cool for 15 minutes

Assembling the Tarts

  1. Pour the cooled curd into the tart shells
  2. Dil then up until just a bit before the rim
  3. Refrigerate for at least 4 hours
  4. Put dollops of freshly whipped cream just before serving


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