INGREDIENTS
For the crust:
• 1 1/2 cups all-purpose flour
• 1/2 cup cold unsalted butter, cubed
• 1/4 cup powdered sugar
• 1 egg yolk
• 2–3 tablespoons cold water
For the filling:
• 1 cup fresh lemon juice
• Zest of 2 lemons
• 3/4 cup sugar
• 3 large eggs
• 1/2 cup heavy cream
• 1 tablespoon cornstarch
For topping (optional):
• Fresh raspberries
• Crushed pistachios
• Mint leaves
• Honey or glaze
INSTRUCTIONS
Prepare the crust by mixing flour and powdered sugar in a bowl. Add cold butter and rub it into the flour until it forms a crumbly texture. Add egg yolk and cold water gradually until a dough forms. Do not overwork it.
Wrap the dough and chill in the refrigerator for 30 minutes. This helps prevent shrinking during baking.
Roll out the dough and cut circles to fit mini tart molds. Press gently into molds and prick the base with a fork.
Bake in a preheated oven at 180°C for about 12–15 minutes or until lightly golden. Let them cool completely.
For the filling, whisk eggs and sugar until smooth. Add lemon juice, zest, cream, and cornstarch. Mix well until fully combined.
Pour the filling into the cooled tart shells. Bake again at 160°C for 12–15 minutes until the filling is just set but still slightly soft in the center.
Let the tarts cool, then chill in the refrigerator for at least 1 hour for best texture.
Decorate with raspberries, pistachios, mint, and a light drizzle of honey or glaze before serving.
TIPS
Use fresh lemon juice for the best flavor. Bottled juice will not give the same brightness.
Do not overbake the filling; it should jiggle slightly when you remove it from the oven. It will firm up as it cools.
Chilling the dough is essential to maintain a crisp crust.
If you want a smoother custard, strain the filling before pouring it into the shells.
Use tart pans with removable bottoms for easy release.
VARIATIONS
You can replace lemon with orange or lime for a different citrus flavor.
Add a layer of white chocolate at the base of the crust before filling for a richer taste.
Top with blueberries or strawberries instead of raspberries.
For a nutty crust, replace part of the flour with ground almonds.
Add a hint of vanilla or coconut extract to the filling for a unique twist.
These mini tarts are elegant, refreshing, and perfect for
serving at gatherings or as a light dessert after a meal.
